#Non Vegetarian Option

[fallout-lou-begas]

i became a vegetarian at the start of the summer of this year not out of any particular guilt-driven or ethics reasons but because i felt like my relationship to food had become very stagnant and borderline disassociative, where i never thought about what i would eat and would rely on the same few easy things all the time, and i needed something to give me both structure and a forced reason to actually acknowledge the food that i ate.

and it has really worked. i'm trying a lot of new things all year, and finding new favorite foods (poblano peppers! heirloom tomatoes!), and as a home cook i have been seeking out and preparing new recipes like never before which has been very fulfilling for not just my diet but my creativity and my hobbyism. this lifestyle change has succeeded exactly how i hoped it would by forcing me to create a brand new relationship to food!

and although it wasn't my intention i do in fact feel less ambient environmental and ethical guilt about my part as a consumer in industrialized meat production (and obviously individual choice has significant material limits which i don't hold against anyone, but still).

and i just think this has been really cool and if you feel like you're in a similar spot with your relationship to food then maybe consider it, even as a short-term experiment

[oculusxcaro]

Activity had been bustling at Pauli's Diner all day and it didn't look like the flow of customers would slow down anytime soon. Thanksgiving was officially the busiest shift Khare had ever had but she stuck to it diligently, alternating between taking orders and helping out in the kitchens to serve up huge plates of turkey with all the trimmings.

[binch-i-might-be]

does anyone actually like the harrowing process of ordering at subway..... like who came up with that concept and are they still alive so I can kill them

[thisisyourdriverspeaking]

Non meat eater rant here but why don't all restaurants & cafes have vegetarian & vegan options available at all times on their menus? It's so frustrating having to research places beforehand to see if I can actually go to eat there & even more frustrating knowing most places in my area don't do any meat free options. Why do I have to constantly miss out on going out for a nice meal just because I don't eat meat???

[showfallstreamer]

what do you mean "tofu"? I thought that cake was the only thing edible?? -Sophie

WHAT.

Okay so there’s like tofu, vegetables, uh there’s rice, steak, chicken etc etc

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

[valsdelulucorner]

VALSDELULU, DROP ANOTHER OBEY ME! MERMAID AU, AND MY LIFE IS YOURS.

your wish is my command lol

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You are the only human they will allow anywhere near the island, this is not a exaggeration. The last time you came back you were almost drowned because Lucifer didn't realize it was you at first. They despise them for what they have done, mostly because humans had made them move hunting grounds because of the lack of fish. They dont know why Lucifer saved you at the start, neither did he but as they grew to know you, they became less hostile and began to see you weren't like how they saw other humans.

When MC first came to the island, the brothers thought they were being ungrateful due to them not eating the raw fish they were catching for mc. It wasn't until they saw MC making a fire that they started asking about their eating habits, not understanding why they were putting the fish they caught for them onto the heat. This is where they found out humans couldn't eat raw fish, and this is also where they found out that they would rather stick to raw fish (Mc gave them a cooked piece of fish and they didn't like it lol)

All of them like going swimming with MC, slowly building up MC's lung capacity with each dive. They all know humans cant survive long in the water so they all watch you like a hawk whenever you go diving with them, knowing all the signs your struggling to breath and when you need to go back up to the surface. It was when they all started doing this is when they all realized that they would be devistated if they saw this human get hurt, their human hurt.

Though asmo has the least sharpest teeth and claws out of the 7, he is really useful in hunting and tricking humans. Any human that comes too close to the island can expect to see very colourful fins down in the water, weather it be around the reef or right up close to the boat. Most humans have never seen it before so it distracts them, making them try to search for him in the depths while the others destroy the boat. By the times they realize what happened to the boat its to late, one of them gets dragged down then another, then another

If your vegetarian, unless they can find you kelp or seaweed or unless you can find edible food on the island, you are going to have to eat the fish they provide. This doesn't mean they wont try their hardest to try and find you non meat options, even if they find it abit weird at first. Don't humans eat meat? What's wrong with the fish they caught for you? They don't understand but will get used to it. If you have an allergy to seafood, they will be on the hunt for any boxes that wash up near the island, searching for any canned food that you could eat that wasn't fish

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This was so fun to write, i forgot i did stuff with the mermaid au lol. Thank you anon for suggesting this, i missed the au. Its short but it I like it

This was alot of fun to write about, what should I do next?

[bishopony]

While I'm on a non-american food kick it's truly sad how little variety of fake meat there is in the US. Where I'm at we have one decent brand choice for fake meat but good luck finding a restaurant that has any vegetarian options (do not even bring up vegan). It was so easy finding vegan and vegetarian food in the UK, even the random chippy across from our flat had good veggie burger 🥲

[najia-cooks]

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

[saint-ambrosef]

PSA: the vast majority of commercial dog food is terrible for your dog, and you cannot feed a dog a "vegan" (or vegetarian) diet.

Dogs are what is called facultative carnivores, meaning they can and will eat food that is not part of their typical, ideal diet if circumstances call for it. This is why they are often called omnivores (the line between facultative carnivores and omnivores is debated). Comparatively, obligate carnivores, like cats, cannot process non-carnivorous food at all.

This means that although the primary and default diet of domesticated dogs is other animals, dogs' digestive systems are capable of digesting other food sources like plants if a carnivorous option is not available: in other words, if they're hungry enough, they can "get by" on less ideal food sources.

Although dogs' systems can tolerate some plant material in their diet, they will not thrive on a long-term diet high in carbohydrates. This is because while dogs' pancreases do produce amylase (the enzyme that breaks down carbs), it's not nearly as much as true omnivores like humans, and can even vary quite a bit from dog-to-dog. They also don't produce cellulase at all. So a diet high in plant material for too long can be hard on their systems and lead to long-term serious health affects that will shorten their lifespan, such as early organ failure and heart disease - yes, even if they "seem great" on the day-to-day.

Ideally, a dog's diet should not be more than 15% plant material. However, the vast majority of commercial dog food is only 30% animal-derived ingredients, because 30% is the industry required minimum in order to be commercially sold. Even a lot of brands that boast about having "high animal protein" are often only hitting the 60% benchmark. Why? Because plant foods like legumes, sweet potatoes, and grains are a much, much cheaper way to "bulk up" the dog food than using 85-95% animal products. And then they artificially add in a ton of vitamins and nutrients to make them "nutritionally complete" (because plant nutrients are less bioavailable to carnivores), whereas a dog would easily get them from a diet with correctly proportioned inclusions of organs and bones.

Don't even get me started on ""vegan"" dog foods. A diet that is 100% plant based is straight up animal cruelty for a facultative carnivore like dogs and you cannot change my mind. You're literally taking years off your pet's lifespan in the name of your ideology. If you want a pet you can feed a completely plant-based diet without consequence, get a rabbit.

Unfortunately, there is no such thing as an easy or cheap pet, and dogs aren't an exception. I understand that feeding a dog a proper diet is an expensive venture. The best dog food you can buy at the pet store will still be below the ideal, and it will cost $$$. Just do the best you can for your circumstances. Even occasionally swapping commercial food for a little raw animal supplementation can help. Avoid kibble with legumes or potatoes.

And if you're thinking of getting a dog... I mean this gently, but you need to seriously consider whether you can actually afford to feed them. Don't get pets unless you can afford all the care they require.

[cal-daisies-and-briars]

Hi Cal :) I think you know what I’m here for.

☠️☠️☠️☠️☠️☠️☠️☠️ ☠️☠️☠️☠️☠️☠️☠️☠️

Hell yeah! 48 for ☠️:

---

“Everything was going fine,” says one of Tommy’s friends from Harbor. Matt. One is Matt, the other is Mark. Athena struggles to distinguish between them, honestly. “Tommy’s parties are always a little… Well, okay. He’s not exactly a riot when he’s the host. So I was surprised he suggested it honestly.”

“Honestly, half the reason I came was because he makes a killer caesar.” Mark explains. “I’ve been vegan for three years, and Tommy always makes vegan and non-vegan options.”

So the party was stale but the drinks were good. Thus explains more and more of Eddie, Chimney, Hen, and Karen’s state of inebriation. Athena doesn’t blame them, to be honest. 

Things started to go wrong shortly after Eddie was revealed as the murder victim, fictionally impaled with a fire poker. 

“Again, let me say, no one was surprised he chose me,” Eddie grumbles. 

“And why is that?” Ransone asks him. 

“He hasn’t liked me since he and Buck started dating,” Eddie shrugs. “I don’t know why. We used to be friends.”

Athena wonders if Eddie might be walking around with a blindfold on. 

Of course, Tommy’s jealousy over Buck and Eddie’s closeness was not the reason the party went to hell. Though perhaps it may have been, if someone hadn’t literally died before that could happen. 

“Right after the murder was revealed, Tommy served the caesars,” Buck explains. “Which I was pretty excited about, because I’ve heard so much about them. But he never makes them unless there’s a party. Anyway, two trays of drinks. Vegan and non-vegan. And the first thing I noticed that was weird is that Captain Gerrard went for the vegan.” 

“Why was that weird?” Ransone asks. 

Buck’s mouth twists to the side a little as he thinks about how best to answer. 

“Uh, he doesn’t hold plant-based lifestyles in a very high regard,” Buck answers diplomatically. “He wasn’t into it when I suggested a vegetarian meal at the fire station one night.”

This gives Athena pause. Because she knows Buck isn’t being fully forthcoming. She remembers the incident he’s talking about, because he complained to Bobby about it and she overheard. 

I wanted to try an Ethiopian lentil recipe and he called me a soy-boy! He said all that tofu would give me breasts! 

Buck had been livid. 

Why isn’t he saying that now? This is Buck, though. He’s kind. Gentle. Maybe he doesn’t want to talk poorly of the dead. 

“Well, of course Vince went for the vegan pitcher!”

[wise-blue-cookies]

Geniune question ⁉️

Is poison ivy vegetarian or non vegetarian??

Like she is a part plant or something so is being vegetarian as pseudo cannibalism???

[99thpercentile]

the signs as out-of-context Cabin Pressure quotes

Aries: I am your mystery perpetrator of gross professional misconduct. Hello. Taurus: And I said I wouldn’t, and she said I must, and I said I wouldn’t, and she said I must, and I said I wouldn’t, and she said I must — Gemini: Lesbians are great! Cancer: A man who can imitate a Spanish squirrel helping forty-eight men mow a meadow is capable of anything. Leo: I have two fluffy dressing gowns in case one of them goes wrong, Virgo: Is he awake? Is he drunk? Does he suspect? Libra: We probably shouldn’t let the CAA examiner know we use vital safety equipment as oven gloves. Scorpio: BEES, CAROLYN, A-LOT-A-LOT-A-LOT OF BEES! Saggitarius: Died 2008 in the sky...definitely. Non-vegetarian option. Capricorn: Goodbye — a grizzly bear can strip a deer’s carcass in six minutes. Aquarius: NEVER AM I SEPARATED FROM MY BASSOON. Pisces: As it turns out, that’s as many cigarettes as you can stick in a fishcake.

[melisssg99]

New Years Resolutions Thing to do/learn in 2024🩷

•Create a vegetable garden 🌱

•Grow and use some produce 🧅🥔🧄🍅

•Grow some herbs 🌿

•Start a sourdough starter 🫙

•Bake sourdough bread 🍞

•Learn to eat meat after 11 years of vegetarianism

(Only local and organic) 🥩

•Make pickles from scratch 🥒

•Make hummus from scratch 🫛

•Pick a cherry from our tree 🍒

•Make a fruit jam/jelly 🍯

•Host a dinner party 🍽️

•Use our own compost ♻️

•Sew a dress 👗

•Do yoga on a weekly basis! 🧘🏻‍♀️

•Learn to curl my hair properly(1940's pageboy?) 💁🏻‍♀️

•Hug cows! 🐮

•Be kind to myself 🩷

(maybe I'll add more, idk 🤭)

•Make pasta(dough) from scratch! 🍝

•Use up my all non-natural, commercial cosmetics/soaps/lotions to then switch to more healthy natural options 🧼🧴💄

[crossedwithblue]

The Sharmas, and vegetarianism in India

I just finished the books and this stood out to me. One side of my family is Jain, a small religion philosophically very similar to Buddhism, with a similar emphasis on nonviolence and the complete avoidance of harm to any human being. This includes:

No meat, obviously. Eggs are also excluded (as in the more general Indian definition of vegetarianism) No root vegetables, even, because you have to kill the whole plant to get them. Interestingly, non-lethal animal products are fine - milk, honey, wool - so it's not the same as veganism. I'm not sure what the position is on the hidden life-cost of milk i.e. the death of male calves because it's a waste to keep most around. This is common enough that retaurants will have 'Jain options' on their menu/allow you to request a Jain version of a dish, and it's a widely understood dietary requirement (though most people in India seen to think Jainism is a branch of Hinduism. It's not, it's a completly splintered-off heterodoxy, but we don't need to get into that).

They also don't use leather or silk since that does require death to produce, though my granny does have a 'peace silk' sari that's made without boiling the cocoons.

No eating after sunset and no eating food kept overnight, because they had some concept of germ theory and knew that bacteria bred more after dark. Pre-fridges, this is generally a pretty good idea in a hot country, anyway.

A yearly ritual where you meditate and ask forgiveness from any creature of any kind that you might have injured, deliberately or not. It's meant to be an acknowledgement that you've done wrong and a meditation on forgiving other people because everyone's fallible. You also exchange this with anyone you can - friends, family etc. I have very very mixed feelings about this one, how valid and meaningful it usually is in-practice and its actual effect on most people's mental health, but I'll leave that out of this post LOL

In the same vein, a prayer ritual you do at the temple where you repeat the same request for forgivness while repeatedly moving from a standing position to kneeling and prostrated with your head on the floor, the gradual standing - kneeling upright - kneeling fully - completely prostrate timed to the lines of the request. As my mum pointed out, it's also pretty good exercise, like a slowed-down bungee squat that's also gentler on your joints. I can picture El doing it for mana.

If you thought this was intense enough, the monks and nuns take it to another level. They eat nothing but boiled vegetables, lentils and grains, and I believe are not allowed to wear any clothing but what is purely plant derived, so they are closer to veganism in that sense. They have little brooms they use to sweep the path ahead of them to avoid stepping on insects (which, since they spend a lot of time on the road physically walking from place to place, presumably slows them down as much as you might imagine. They wear masks over their face to avoid inhaling small insects and keep out bacteria as much as possible (presumably the tiny insects are more of a concern if, again, you're pretty much sleeping out in the open in a rural area).

Not Jain any more, but upper-caste Hindus from some regions, essentially the priest caste, are also pretty strict vegetarians to the point that they're quite snobby about it. They are vegetarian because they consider it necessary to ritual purity, and look down on people who aren't - according to my mum, who went to uni with a lot of people like that, the reason why they accepted her relatively easily was because she was also a very strict vegetarian. I'm not sure if those guys avoid root vegetables too - mum had to start eating them at uni, anyway, because she would have struggled for food otherwise.

The Sharma family's insistence on strict mana reminded me of these practices a lot. They won't use any malia because you cannot get it without deliberately causing harm to another living being, even if that's just a blade of grass. I don't know if Novik was aware of this but it's pretty plausible and if she was, it adds a lot of context to her making El half-Indian and giving her paternal family similar beliefs. My headcanon is that they are indeed Jain - there's a pretty big community in Maharashtra/of Marathi origin.

[lostthenfoundmyself]

So. I kept kosher for Passover for the first time.

Or…mostly kosher. I didn’t boil my water bottle and I ate fruit off a non-kosher plate once because I was super hungry. But the actual food I ate was kosher for Passover.

It was certainly an experience. I met a lot more Jewish students through the k4p meals at Hillel, which was nice. It felt really good to have an environment where I could speak honestly about certain things. And it definitely made me feel more connected to my Jewish heritage.

But also, lettuce and grapes are, sadly, not an actual dinner, and that was literally the only vegetarian k4p food available one night. I can also barely stand the texture of quinoa but ended up having to eat it pretty much every day, and had some GI problems from my diet. I ended up being really hungry quite frequently. Distraction-level hunger, not I’m-gonna-faint-level hunger, but it was overall very unpleasant.

I think that as long as I’m on a meal plan, I might just eat in the regular dining halls in the future and avoid things with chametz as an obvious ingredient. When I am a full adult with the ability to buy my own food, I would like to choose kosher for Passover foods, but relying on Hillel to happen to have healthy vegetarian k4p options is hard. Good vegetarian k4p options do exist, but are unlikely to be present in a very small meal plan for a limited number of students.

Still, regardless of what I do in the future, I’m glad I did this at least once. I learned more about Judaism, myself, and the Jewish community at my college, which was nice.