God allows the preparation of food on the holy days, as feasting is an integral part of the experience. He desires that we eat and drink of the abundance He has bestowed upon us in thanksgiving and joy during His appointed times. However, it is preferable to prepare as much food as possible beforehand, similar to the practice on a weekly Sabbath, to fully benefit from the spiritual focus of the feasts. In contrast, the Day of Atonement stands as an exception, where no food or drink is to be consumed, and no work is to be done for the entire twenty-four-hour period, emphasizing worship, instruction, prayer, and humbling ourselves before Him. Additionally, during the Night to Be Much Observed, which marks the beginning of the Feast of Unleavened Bread, families often gather to share a substantial meal, celebrating the freedom from bondage to sin, akin to the Israelites' exodus from Egypt.

In the pursuit of maintaining good health as a stewardship responsibility before God, we must consider the principles of food preparation and the broader implications of cleanliness. The modern system, influenced by satan's design, has crowded us into cities, making us dependent on an industrialized food network. Food is shipped over long distances from where it is grown to where it is processed, packaged, and stored in central warehouses before reaching supermarkets. During this time, the food is subject to spoiling through natural processes. To protect their investment, businessmen have turned to science, injecting processed food with chemical preservatives to extend shelf life. However, this renders the food unclean in terms of God's original intention for our body's health. A simple instruction for an ideal in food choice is to eat foods that will spoil and to consume them before they do. This means seeking foods as uncontaminated by preservatives as possible. While our bodies are wonderfully constructed to defend against daily invasions of harmful elements, they are not impervious to damage forever, and a price is exacted on our health over time. Despite the challenges and potential fraud in labeling products as organic, we must do what we can lawfully, in faith, to glorify God, trusting that He will add what we lack in our efforts to maintain cleanliness and health in food preparation.

God has established clear principles for the preparation of food in relation to the Sabbath. In Exodus 16, instructions were given to the children of Israel to gather twice as much manna on Friday, the preparation day, because no gathering was to be done on the Sabbath. This principle remains, emphasizing that ordinary weekday work, including food preparation, should not be done on the Sabbath. Meals can be prepared ahead of time, even leafy salads, ensuring they remain fresh for the Sabbath day if done properly with fresh ingredients. God does not want such routine tasks performed on His holy time, as the Sabbath is set apart for Him. A distinction is made between the weekly Sabbath and Holy Days regarding food preparation. On the weekly Sabbath, restrictions are stricter, prohibiting customary or laborious work. However, on Holy Days, except for the Day of Atonement, God permits the preparation of meals, especially considering circumstances such as travel to a central area or being away from home, as during the Feast of Tabernacles. This allowance reflects His understanding of varying situations, showing that His law can adapt to specific needs while maintaining its core intent.