Southern & Jewish
Southern & Jewish celebrates the stories, people, and experiences – past and present – of Jewish life in the American South. Hosted by the Goldring/Woldenberg Institute of Southern Jewish Life, posts come from educators, students, rabbis, parents, artists, and many other “visitors-to and daily-livers-of” the Southern Jewish experience. From road trips to recipes to reflections, we’ll explore a little bit of everything – well, at least all things Southern and/or Jewish. Shalom, y’all!
I’m a historian, and a native Texan, and Jewish; I love food and especially food history. So when those interests intersect, I get excited.
That’s why I love writers like Marcie Cohen Ferris, who wrote such great works as Matzo Ball Gumbo and The Edible South: The Power of Food and the Making of an American Region. This week, I have a new little treasure bringing together my interests—this amazing food feature, which chronicles Jewish food and memories of Jewish life in Texas.
I am proud to hail from the Lone Star state. I think the following John Steinbeck quote rings true, “Texas is a state of mind. Texas is an obsession. Above all, Texas is a nation, in every sense of the word. And there’s an opening convey of generalities. A Texan outside of Texas is a foreigner.” To be sure, Texas is unique, and everything IS really big there; but, this native Texan would like to contest it is still downright Southern. From the chicken fried steak to the homecoming mums worn by girls with hearts as big as their hair, the state is a bastion of both hospitality and more importantly, terrific food.
What was particularly striking to me about the article is that in addition to food, its focus is on growing up Jewish in Texarkana—my mother’s hometown! As a child, I visited Texarkana many times, but I never knew that the town boasted a rich Jewish history.
Reading this article, and re-visiting the Texarkana entries in the Encyclopedia of Southern Jewish Communities (a massive historic resource I am now tasked with growing and maintaining), it warmed my heart to know that the town of my mother’s birthplace was home to Jews like clothing merchant Sam Heilbron, bankers Joseph Marx and Leon Rosenberg, café owner Martin Levy, and Joseph Deutschmann, who helped the development of water and gas companies in Texarkana, owned a stake in the city’s first street-cars, and worked in real estate, developing housing in the growing town at the turn of the 19th century.
In Texarkana, Jews were actually present since shortly after the city’s founding in 1874 and were quite instrumental in its development and growth over the course of the twentieth century. The Texarkana synagogue, Mount Sinai, is still going strong. Be sure to stop there for services if you ever find yourself in the part of the country. In the meantime, you can read all about Texarkana right here.
My Texan grandmother never made Jewish delicacies such as matzo ball soup, borscht or stuffed cabbage, but she sure could make a mean raisin pie, and she made her living baking and decorating delicious cakes. I am sure if she had the recipe for kugel, she would have made it all the time for Sunday dinners, making sure that her version had twice the butter the recipe calls for, because why not add more butter?
If you have any fun Southern and Jewish recipes that are a part of your history, please share! As the saying goes, the next best thing to eating food—or being in Texas—is talking about it.
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