Like most defining moments of my life, my passion for garlic can be traced to my brother. When the younger of my two older brothers, Naftali, discovered Orthodox Judaism, his change sparked a number of changes in me (what younger sister doesn't idolize her big bro?). The first: I stopped wearing shorts and tank tops. The second: I added “yeshiva attendance” to my five-year plan. And the third: garlic became a staple of my Shabbos diet. In the old city of Jerusalem, where he was living, Friday night meals were often started with Mediterranean appetizers like pickles, olives, hummus, and of course, the bulb of garlic. The top of the entire bulb was sliced off and drizzled with olive oil. Stuck in the oven with the rest of the Shabbos food, it came out sticky, spreadable, and delicious. It turns out that the Friday night garlic connection was no coincidence. Many religious Jews make a point of eating the savory, yet pungent, dish on Shabbos eve due to an enactment of the Prophet Ezra during the time of the Babylonian Exile. Witnessing the devastation that intermarriage was causing in the Jewish community, Ezra, with all of the authority of the law, proclaimed that men should eat garlic on the eve of the Sabbath to “ensure Jewish continuity.” Reading between the lines, it is unmistakable—Garlic, a Biblical aphrodisiac.