Since salt never spoils, it is a symbol of indestructibility.(sources: Talmud Brachot 55a; Leviticus with Rabbi S. Hirsch; Mishnah Berurah 1) In 2001, an Arab terrorist detonated a guitar case filled with explosives in Sbarro's pizzeria at the corner of King George Street and Jaffa Road, the busiest area of downtown Jerusalem.Over 45% of large gifts made to charity are made by Jewish Americans. Stanley Fischer Governor of the Bank of Israel Bob Zoellick (New Now) President of the World Bank Ben Bernanke Chairman of the Federal Reserve Alan D.Over 50% of Jewish Americans live in just four states: New York, New Jersey, Florida and California. Sulzberger Jr Publisher of The New York Times Mel Karmazin CEO of SIRIUS Satellite Radio Joanne Lipman Editor-In-chief of Condé Nast Portfolio Jann Wenner Publisher of Rolling Stone Magazine Source: Wikipedia Jewish Investment Bankers Richard S. Schwartz CEO of Bear Stearns Bruce Wasserstein CEO of Lazard LLC Dr.Jewish law states that for "clean bread" (and ours surely qualifies) this is not required.
In Talmudic times the practice was to dip bread in salt to give it some flavor.(Many are particular to do this on Shabbat.) The reason for this custom is because the table that we eat on is compared to the Altar that once stood in the Holy Temple. Just as all offerings on the Altar were salted, the bread that we eat is salted, too.Also we place salt on the bread because salt is a preserver, symbolizing that this meal is no longer merely a transitory experience, but a moment that will last for eternity.After synagogue on Shabbat morning, they would return to the bakery to retrieve their hot cholent to eat for lunch, something that wasn’t unusual in many shtetls of Eastern Europe.Given my family’s long history with the dish, it’s not surprising that my love affair with cholent started at a young age.