Fasting

Just as there are times for feasting, there are also times set aside for fasting. During these periods, certain foods are prohibited. These are, in order of frequency of prohibition, meat (includ­ing poultry), dairy products, fish, olive oil and wine. Fruits, vegetables, grains and shellfish are permitted throughout the year. Of course, the Orthodox Church never reduces the practice of fasting to a legalistic observance of dietary rules. Fasting, that is not accompanied by intensified prayer and acts of charity, inevitably becomes a source of pride. The Church also recognizes that not everyone can fast to the same degree, and assumes that individual Christians will observe the fast prescribed for them by their spiritual fathers. The following are fasting days and seasons:

a) All Wednesdays and Fridays, except for those noted below;
b) The day before the Feast of Theophany (January 5);
c) Cheesefare Week (the last week before the Great Lent, during which meat and fish are prohibited, but dairy products are permitted even on Wednesday and Friday);
d) Great Lent (from Clean Monday through the Friday before Lazarus Saturday, olive oil and wine are permitted on weekends);
e) Great and Holy Week (note that Great and Holy Saturday is a day of strict fasting, during which the faithful abstain from olive oil and wine),
f) Holy Apostles’ Fast (from the Monday after All Saints’ Day through June 28, inclusive);
g) Fast for the Dormition of the Mother of God (August 1-14, excluding August 6, on which fish, wine and olive oil are permitted);
h) Beheading of St. John the Baptist (August 29),
i) Exaltation of the Holy Cross (September 14); and
j) Nativity Lent (November 15-December 24, although fish, wine and olive oil are permitted, except on Wednesdays and Fridays, until December 17). Dispensation is given for Thanksgiving Day.