In Israel we take fruit for granted.
It is plentiful, varied, and not too expensive.
But here in cold Switzerland fruit is a big deal.
Here at the monastic Community of Grandchamp the nuns serve a platter of fruit -- as the first course -- only at the special Sunday meal.
(Special to me because that is the one day a week we get meat.)
It's hard for me to imagine how all that (mostly organic) fruit has to be imported.
The refectory (dining room) has six tables, seating over fifty people.
Often I get the job of setting the tables before the noon meal.
That's after I lift all the chairs onto the tables and sweep and wash the floor.
BTW, we eat meals in silence.