Sweetening the new year: How Jewish food becomes family tradition – opinion

The article explores the evolving nature of Jewish food traditions, particularly for Rosh Hashanah, through the lens of family customs and personal preferences. It references the late Rabbi Gil Marks, who defined Jewish food as that "almost becomes sanctified by its use in Jewish life." The author discusses incorporating Sephardi and Mizrahi symbolic foods (simanim) into their holiday meals, while also reflecting on dessert choices.

• Initially, the author's family made teiglach, but later switched to honey cake, which was not well-liked.
• The author eventually reintroduced babka, a childhood favorite from Colchester, Connecticut, into their holiday menu.
• The article traces babka's history from Eastern Europe, noting its parve nature and the later American Jewish introduction of chocolate babka.
• This year, the author is ordering babkas from Emmer & Cane, an artisan bakery in Ramat Beit Shemesh, including cinnamon, chocolate, and a new cookie dough flavor, embracing the idea that "grandmothers are allowed to edit tradition."