Fasting is the ordinary condition, not the exception.
A devout Ethiopian Orthodox layperson fasts around 180 days a year and a monastic up to 250 — Wednesdays and Fridays, the eight-week Great Fast, Advent, the Fast of the Apostles, the Fast of the Assumption and the Fast of Nineveh. Fasting here means no animal product at all and nothing before the ninth hour. It is the reason Ethiopian restaurant menus have a whole vegan half.
Fasting in this tradition is a matter of both diet and clock: on fasting days no animal products at all, and nothing eaten before the ninth hour, which in practice means one meal in the afternoon. The Great Fast runs fifty-five days. Ethiopians describe the fast as communal rather than private — the household cooks the same food and the market stocks accordingly. In the diaspora the practice has proven durable, though clergy in North America and Europe report that the ninth-hour rule bends where the working day does not.
The same ground, other faiths
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