Rabbi Daniel Bouskila shares the history and “mandatory food” traditions of the North African Jewish holiday Mimouna, which begins on the final day of Passover. This article was originally published in the Jewish Journal.
For the Japanese, New Year’s is a holiday steeped in tradition. Chef David Schlosser marks the occasion with ozōni and handmade soba at his restaurant, Shibumi, in Downtown LA. Learn how he makes his buckwheat noodles and go behind-the-scenes with our digital producer, Camellia Tse, to the annual mochi-making celebration at Chino Farms.