The Economist @TheEconomist
Many national and regional cuisines have rustic, long-cooked stews of their own, but cholent is different because of its inherent flexibility https://t.co/lm6NpM4b7I — PolitiTweet.org
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The Economist @TheEconomist
Many national and regional cuisines have rustic, long-cooked stews of their own, but cholent is different because of its inherent flexibility https://t.co/lm6NpM4b7I — PolitiTweet.org