The Judas Table - Week 2 - Bitter Herbs
Tasting the Aftermath of Betrayal
by Ben Pickthorn
March 12, 2025
Week Two: Setting the Table for Betrayers
Theme
Naming the betrayal
Scripture
“Surely you don’t mean me, Rabbi?”
- Matthew 26:25 -
Culinary Symbolism for the Meal Ahead
Bitter herbs represent the sting of betrayal (as in the Passover meal), yet the honey and roasted grapes remind us that bitterness is not the end of the story—sweetness can still come.
First Reading Reflection
How Judas has been portrayed throughout my church upbringing made him out to be somewhat of an underhanded pickpocket of sorts concerning the money purse.
He seemed, so I was taught, never to be fully trusted for fulfilling his role or "destiny" within the apostolic church movement. There can be several ways to attempt to apply this verse as I put eyes upon it today.
I saw Judas as potentially conflicted when he made money for his band of disciples in a less-than-favorable way. Knowing the others would not be totally on board, he was ready to take the flack, expecting Jesus to cut him some slack at (the last) supper time.
Instead, Judas is left with a conflicted conscience and a serious "Jiminy Cricket" moment after Jesus comes hard with the betrayer language in v23-24, allowing Judas to guess his behavior second. We are all left wondering if what Judas did was right or wrong. We assume it was because it was an act against our friend Jesus.
At the same time, it was an act FOR the good news of the crucifixion and resurrection. Without Judas being Judas and doing what he was called to do, the cross wouldn't have happened just as the cross happened.
Betrayal rarely announces itself.
It whispers. It works in the dark.
It finds us at the table and asks, “Surely not me?” as though denial will cleanse the air of the inevitable.
Week Two of Lent brings us face to face with the bitterness that lingers after betrayal.
In the traditional Passover meal, bitter herbs are eaten to remember the suffering of captivity.
Judas’ presence at the Last Supper reminds us that suffering doesn’t only come from the outside;
sometimes, it grows within the very community we trusted to keep us safe.
What do we do with the taste of betrayal that lingers long after the meal has ended?
How do we carry on feeding one another when trust has been broken?
Table Practice
For this week’s meal,
add something intentionally bitter
perhaps a salad of sharp greens
or a side of pickled vegetables.
Let the bitterness be present
on the tongue as a tangible reminder.
As you eat, ask:
What betrayals are we carrying into this meal?
Whose actions—or inactions—have left us with bitterness?
What have we left unresolved?
Let the food do the talking when words feel too heavy.
Taste the bitterness, acknowledge it, but remember that the meal continues.
The table holds even the bitter flavors.
End the meal with a spoken blessing:
“May this table always have room for those who thought they were lost.”
Writing Prompt for the Week
What table are you being called to set in this season?
Who do you need to make room for?
Post Week Reflection
We look forward to hearing about your reflections on these experiences each week.
Journal daily and share a piece of your journey with us that you feel comfortable sharing.
Feel free to email your responses to us at [email protected]
You help make our voice.
Together WE collectively make up The Welcome Table.
Your voice IS important.
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Week Two: Bitter Greens Salad with Honey Dressing
& Roasted Grapes
Ingredients:
- 4 cups bitter greens (dandelion, arugula, mustard greens, or kale)
- 1 cup red grapes, roasted (see instructions below)
- ½ cup walnuts, toasted
- ½ cup crumbled goat cheese or feta (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp local honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Directions:
- Roast the Grapes: Preheat oven to 375°F. Toss grapes with a drizzle of olive oil and roast on a baking sheet for 15 minutes until soft and slightly caramelized. Let cool.
- Make the Dressing: Whisk together olive oil, honey, vinegar, mustard, salt, and pepper.
- Assemble the Salad: Toss the greens with dressing, then top with roasted grapes, walnuts, and cheese.
- Serve immediately, allowing the bitterness and sweetness to be tasted together.
Week Two: No Knead Artisan Yeast Bread
Ingredients:
- 3 cups (450g) flour , bread or all purpose
- 2 tsp instant or rapid rise yeast
- 2 tsp cooking / kosher salt
- 1 1/2 cups (375 ml) warm tap water
Dough shaping:
- 1 1/2 tbsp flour , for dusting
Directions:
- Mix flour, yeast, and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. The dough will be wet and sloppy.
- Cover on the counter for 3-72 hours until it doubles in volume; it’s wobbly like jelly, and the top is bubbly.
- Pull Dough from the fridge 30 minutes before cooking while the oven is preheating. Cold dough does not rise as well.
- Preheat oven with 10" Dutch oven inside & lid on. Preheat to 230°C/450°F (220° fan) 30 minutes before baking.
- Sprinkle work surface with 1 tbsp flour, scrape the dough out of the bowl. Sprinkle top with 1/2 tbsp flour.
- fold the sides inwards about 6 times to form a roundish shape.
- Transfer to a large parchment/baking paper (seam side down). Slide/push it towards the middle, then reshape it into a round(ish) shape.
- Remove the hot pot and lide. Use paper to place dough into pot, replace lid, and return to oven.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
