‘The Food and Feasts of Jesus’

‘The Food and Feasts of Jesus’

A smorgasbord of First Century food
Judy Schuenemeyer makes a bulger and parsley salad as Betsy Jones helps with the preparation of the Feast of Jesus.
Douglas Neel samples roasted chick peas at the Feast of Jesus. Neel co-authored the book, “The Food and Feasts of Jesus.”
Susan Dees stirs spicy split peas to be served at the Feast of Jesus. In front is chick pea and chicken stew, the main course of the feast.
Menu items from the “Food Feasts of Jesus’

Hummus
Olives
Barley and wheat bread
Spicy split peas
Lentil and chick pea soup
Chick peas and wheat berries
Roasted chick peas
Beef and barley stew
Braised cucumbers with dill
Bulgur and parsley
Stuffed

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‘The Food and Feasts of Jesus’

Judy Schuenemeyer makes a bulger and parsley salad as Betsy Jones helps with the preparation of the Feast of Jesus.
Douglas Neel samples roasted chick peas at the Feast of Jesus. Neel co-authored the book, “The Food and Feasts of Jesus.”
Susan Dees stirs spicy split peas to be served at the Feast of Jesus. In front is chick pea and chicken stew, the main course of the feast.
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