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For Olivia Michel, matzo is the consummate snack.
A trio of young women carry boxes of matzo for Passover in New York City, 1933.
And Id be like yeah, I want a snack!
Im far from the only person who regards matzo as a strictly Passover food.
Theyre lying to you, insisted one persona formerly Orthodox Jewwhom I met at a party.
We attribute that to maybe half non-Jews and half Jews, he says.
I can put anything on it, she says.
Peanut butter and honey remain her go-to combination of toppings.
That plainness is also what appeals to Adonis Icalina, a non-Jewish chef and author based in the Philippines.
Like crackers or sliced bread, its nothing fancyjust the perfect carb-heavy filler food.
We buy them now and then, for lunch or for a snack, says van Boven.
To [my husband], its very normal food.
She even once brought matzo with her on the way to the Tony Awards, she recalls.
Michel isnt the first person to turn to matzo as a portable meal option.
Matzowhich is made from just flour and waterprovided a reliably nonperishable source of sustenance.
So its like bonus crackers, which Im never mad about.
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While Im looking over my interviews, Im shocked to find that my mouth is starting to water.
What makes matzo any less deserving of a late-night snack session while watching back-to-back episodes ofThe West Wing?
Maybe this year, Ill pick up an extra box or two of Streitsunsalted, of course.
