By April N. Baskin I still remember the taste of the fresh cup of freshly squeezed pomegranate juice I bought from old Chasid pushing a tiny wooden cart on a chilly day in Tzfat last winter. I love the tangy flavor of fresh pomegranate and with it being the pomegranate season, there are endless opportunities to indulge. In our September/October issue, cookbook author Joan Nathan explored the rich history of the ever-appealing pomegranate, taking special note of its presence in Persian cuisine as well as her family’s favorite ways of enjoying the treasured fruit: “I remember my children’s delight when a Persian family taught us the technique of drinking the juice straight from the hard shell. They rolled a pomegranate along a countertop until all the crunchy sounds stopped, then pierced it with a skewer, inserted a straw...

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