Recently I was interviewed by a lovely woman from the Jewish Food Society. She had seen a recipe I submitted for a cookbook created by another organization. That book focuses on Jews of Color and features recipes from our diverse traditions. In the course of talking with the editors of that book, I got connected with Jewish Learning Ventures who wanted me to do a workshop and talk about food with them. For both of those projects, I talked about various foods that I brought with me into my Jewish journey and one of them was red-red. It seems that red-red is a connector for many cultures. You can see the Jewish Food Society post here.
