Why Jews Used to Eat Dried Carob on Tu b'Shvat https://mosaicmagazine.com/observation/religion-holidays/2015/02/why-jews-used-to-eat-dried-carob-on-tu-bshvat/

Bokser smells like Limburger cheese. It’s also an embodiment of Jewish vitality and endurance.

February 4, 2015 | Meir Soloveichik
About the author: Meir Soloveichik is the rabbi of Congregation Shearith Israel in New York and director of the Straus Center for Torah and Western Thought at Yeshiva University.

From an 1885 illustration of the carob plant by Prof. Dr. Otto Wilhelm Thomé. Wikipedia.

I write in praise of the dried carob, known for centuries to Ashkenazi Jews as bokser.

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