Museum of The Bible's Lunchroom Serving Manna

[Jerome]

Due to its scarcity, real manna is served only to VIP visitors to the museum; everyone else must settle for an imitation concocted in the museum's kitchen:

columbian.com/news/2018/aug/18/biblical-food-may-be-the-next-foodie-fad/

Last year, as Todd Gray and his wife, Ellen Kassoff, prepared to open their 165-seat, Mediterranean-inspired restaurant at the Museum of the Bible, they faced a culinary conundrum....“Oh my gosh,” Gray recalls thinking. “Where are we going to get manna?”

He had gotten his first taste of manna from an Iranian named Behroush Sharifi. The Manhattan-based Saffron King, as he is known, makes his living selling imported Iranian spices....Gray remembers buying an ounce or two of manna from him for about $35

Last November, Gray bought out much of Sharifi’s remaining manna: He paid $325 for a one-pound bag. He uses his dwindling supply sparingly, sprinkling it on dishes for the museum’s VIP visitors....He’d love to serve it to all museum guests, but he doesn’t know whether Sharifi will have access to more.

For now, at least, Gray has been developing a Plan B: mixtures of his own creation that can approximate the taste...a mix of bee pollen, puffed rice, rose petal sugar and smoked Maldon salt

 

[Aaron]

He could try turning some stones into manna.

 

[church mouse guy]

The John the Baptist lunch: Matthew 3:4 (KJV) And the same John had his raiment of camel's hair, and a leathern girdle about his loins; and his meat was locusts and wild honey.

 

[FriendofSpurgeon]

Was at the museum earlier this year. Very interesting. However, we didn't eat at the restaurant - so I missed the real & imitation manna.