PROPS
Props List
- Broom
- Judas' coin purse (part of costume?)
- Knives (10?)
- Various wicker baskets, bowls, and platters (13?)
- 4 old-looking wine/water goblets (for Seder wine)
- 2 old-looking water pitchers
- 6-8 Crock-looking dipping bowls (Salsa bowls)
- Cutting boards (wooden or same color as tablecloth)
- PRODUCE (See detailed list below)
Produce (Fruits/Veggies) Props List
- 2 lrg packages Carrots (not baby)
- 2 or 3 Cucumbers
- 1 large bunch Romain Lettuce or Kale (simulate grape leaves)
- 1 or 2 large clumps Parsley
- 2 or 3 Ginger Root
- 2 or 3 Elephant Garlic cloves
- 2 or 3 cans Black Oives (whole)
- 1 or 2 Eggplant
- 1 or 2 bags Apples or Pears
- 4-6 Necterines
- 10 lbs Rice
- 1 large box Raisons
- 2 or 3 dozen Tortillas (large burrito size)
- Anything else that is exotic-looking
The trick to the veggies is to get food that looks like it could have been available in 30 AD Jeruselem. Of course, you are at the mercy of what is available at your local grocery store. Also, keep in mind that the audience isn't going to get THAT good of a look at what is being chopped up. Go for the ILLUSION of exotic. HA.
Of course, feel free to lower your produce costs by mixing in some fake veggies to your tables. Not all the veggies have to be chopped up. Just be consistent. If you really chop up some real veggies, then pretend to chop up some fake ones-- it looks very obvious and you may get some people distracted from the story while they ponder why you are doing that.
Also, during rehearsal, it's very important that they not pantomime the cutting of the real veggies once you have them because they need to start figuring out what they're going to be doing with all their time during the scenes of the show. Trust me, they need to practice with the actual veggies. Try to have them ready to go on the Monday rehearsal of the final week ("Tech Run-Thru" on the sample schedule) so they get plenty of practice with them-- at least three or four complete run-throughs.
You may be lucky and not have to refresh your veggie supplies. I tell the actors to go ahead and actually cut the produce-- but show them how to get more cuts out of each piece. They'll soon get the idea and help in your conservation efforts.
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CUTTING VEGGIES The secret is to have the actors doing "busy work" without it looking like "busy work." Keep in mind that the audience will never get a good look at what they are doing. All they know is the produce is getting cut up. An actor can work on one carrot for the whole show! |
TIP: You might want to be sure to make arrangements with a local farmer to take all your cut up veggies for his livestock to feed on. It would be a shame to just throw all that food away. It would be great if you could find a way to make a big stew or something out of them and serve it at a cast party or community supper!
HIstorical Produce
Below is a collection of produce that we have found historical references as to being around during Jesus' time. When choosing produce for BTUR, keep in mind that most people have no idea that potatoes didn't arrive in Europe/Africa until Spanish ships brought them over in the 1500s. Feel free to be creative since you have to work with what's in season.
The dietary staples were water, bread, wine and olive oil, but also included, in varying degrees, HERBS & SPICES (salt, vinegar, horseradish, cinnamon, garlic, mint, mustard, pepper, parsley, ); LEGUMES (beans, lentils, chick peas, lupins, peas, and peanuts); FRUITS (dates, figs, grapes and raisons, melons, pomegranates, apples, apricots, pears, walnuts, almonds); VEGETABLES (celery, cabbage, carrots, cucumbers, leeks, olives, radish, lettuce, garlic, onions, turnips, parsnips); ALSO: dairy products, honey, wine, beer, fish and meat.