This document describes various Greek customs and traditions associated with foods. It discusses traditions surrounding throwing apples at weddings, eating fried cod fish on March 25th, making bergamot spoon sweets, cooking cabbage and cauliflower for Christmas, giving chocolate eggs at Easter, playing egg spinning games at carnival, using dried figs in a fortune telling tradition for Lent, making garlic wreaths on May Day, offering honey sweets at weddings, carrying foods like butter and honey to springs on New Year's, making fotokoliva with legumes for Epiphany, decorating churches with citrus blossoms, cooking mushroom stews on the Assumption, giving nuts to carolers, burning olive