Stacey Ballis‘ newest book, Good Enough to Eat, will be available September 7th. Check back all week for more delicious posts from Stacey for the Jewish Book Council and MyJewishLearning‘s Author Blog series.
When people ask me what I love most about being Jewish, the images flash before my eyes.
Succulent slices of slow cooked brisket, moist with rich tomato-y gravy. Latkes, crisp on the outside, melting in the middle, with applesauce and sour cream. Light as air matzo balls, floating in a pool of golden chicken soup, dense sweet noodle kugel.
I mean, yes, of course I love being a part of a religion that allows so many different ways to worship, that holds such a long tradition of philanthropy and artistry, that has such interesting traditions and rituals. Even though I have never been particularly observant, I chose Brandeis as an undergraduate in large part because the school represented the best of educational excellence and social activism. Getting all the Jewish holidays off didn’t hurt my feelings, either. But while my matriculation there did wonders for my Yiddish vocabulary, it didn’t make me any less secular. For me, someone whose upbringing always felt a little bit Jew-ish, as opposed to really Jewish, food is where I have always felt most connected to my people and my history.
Don’t get me wrong, we aren’t non-practicing, we just found our own style. We may not have belonged to a temple, but my sister and I were both bat mitzvahed, we just did it with a private tutor instead of Hebrew school and with a borrowed torah at our weekend place instead of on a traditional bimah. And for mine, a Chinese buffet luncheon to follow.
We share the major holidays with friends and family, choosing readings from books in the living room over synagogue services. Our Passover seders may be brief, but they have deep meaning and we take them seriously, adding our own traditions over the years. But always, the celebration centers on food.
In my writing, my heroines have always been Jewish, at varying levels of observancy, but always connected to the culinary history of our people. In my new book,