December Issue 2023

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Writer: Tavianna Brooks Nutrition Research ( U . S ) T R A D I T I O N A L H O L I D A Y F O O D S The end of the year invites dozens of holidays to be joyfully celebrated by the various cultures across multiple generations. Holidays, such as Christmas, have defining characteristics like colorful lights, adorned trees, and warm cuisine attributed to the chilly weather. However, the origins of these traditional cuisines are often overlooked. Let‘s take a look at the origins behind the foods eaten at Christmas, Hanukkah (Chanukah), and Kwanzaa !
From Goose to Turkey T H E B A S I C U . S C H R I S T M A S D I N N E R C O N T A I N S , A T M I N I M U M , T H E M E A T C E N T E R P I E C E ( S ) , R O A S T E D R O O T V E G E T A B L E S , M A S H E D P O T A T O E S , A N D G R A V Y D E R I V E D F R O M T H E B R I T I S H ( 1 ) . H O W E V E R , R E G I O N S A C R O S S T H E U . S . P U T T H E I R O W N S P I N O N C H R I S T M A S D I N N E R S , L I K E T H E U P P E R M I D W E S T I N C O R P O R A T I N G M A S H E D R U T A B A G A O R O N T H E G U L F C O A S T S E A F O O D D I S H E S A R E S E R V E D A S A P P E T I Z E R S ( 2 ) . B E F O R E A M E R I C A N S P E R S O N A L I Z E D T H E I R C H R I S T M A S F E A S T , T H E I R B A S I C C U I S I N E C H O I C E S W E R E D E R I V E D F R O M D I F F E R E N T R E G I O N S W O R L D W I D E T H R O U G H I M M I G R A N T S ( 3 ) . Originally, the protein of choice to feed a family was a roasted goose because it was the best financial choice for families who lived off of their livestock, where chickens provided eggs more often than geese (geese laid eggs seasonally) and cows provided milk (4) Overtime, rural living conditions improved, and family sizes increased to where the goose was not large enough to feed a family (4). Turkey was the ideal choice because it was cheaper to raise then other birds and grew to a sufficient size for a family to consume during the holidays (4). Also, there was a movement to constitute turkeys as an American holiday custom, pushed by politicians such as Alexander Hamilton declaring “No citizen of the U.S. shall refrain from turkey on Thanksgiving Day” (3) and New York Senator John Sullivan hosting large banquets feeding poor immigrants turkey (5). By the 19th century, the turkey became a Christmas staple (1). H A N U K K A H , A L S O C A L L E D T H E F E S T I V A L O F L I G H T S , I S C E L E B R A T E D O V E R T H E C O U R S E O F 8 D A Y S , C O M M E M O R A T I N G A N A N C I E N T S T O R Y W H E R E J E W I S H P E O P L E R E C L A I M E D A T E M P L E I N J E R U S A L E M A F T E R A R E V O L T ( 8 , 9 ) . O N C E I N S I D E T H E T E M P L E , T H E Y F O U N D E N O U G H O L I V E O I L S U S P E C T E D T O L I G H T T H E M E N O R A H F O R A D A Y , H O W E V E R T H E O I L L A S T E D 8 D A Y S ( 8 , 9 ) . H A N U K K A H C E L E B R A T I O N I N C L U D E S N I G H T L Y M E N O R A H L I G H T I N G , S P E C I A L P R A Y E R S , A N D F R I E D F O O D S ( 8 , 9 ) . A Festival of Lights and Latkes The dishes are cooked in oil to commemorate the miracle of a small vial of oil lasting 8 days (10). Cuisine staples of Hanukkah include jelly-filled donut (sufganiyah) and fried potato pancakes, or called latkes, and jelly donuts (10). Before potato latke, cheese latke was the preferred dish for Hannkuah, particularly in warmer regions like North Africa or the Middle East (10). Jewish people in colder climates, notably eastern Europe, had trouble acquiring dairy products.9 Instead they grew potatoes, which was cheaper and accessible than dairy.9 By the mid 19th century potatoes became a large part of eastern European Jews diet. German immigrants brought the tradition of potato latkes during Hankkuah to America (9).
Page 1 and 2: U N I V E R S I T Y O F N O R T H F
Page 6: Kwanzaa is a week-long U.S holiday
Page 10 and 11: The Lunch Box Kwanzaa Recipe: Jerk
Page 12 and 13: The Lunch Box Hannukkah: Brussel Sp
Page 14 and 15: S P O R T S N U T R I T I O N Cocon
Page 16 and 17: Secondly, author Mohammad Fayiz Abu
Page 18 and 19: HOLIDAY HACKS A D D I N G N U T R I
Page 20: Switching ingredients for healthier
Page 23 and 24: WHY WE GET HUNGRY CONT’D When you
Page 26 and 27: Nurturing Your Health Through Winte
Page 28 and 29: Prescription-Strength Vitamin D Whi
Page 30 and 31: W H A T M A D E Y O U W A N T T O P
Page 32 and 33: December 26th - January 1st
Page 34 and 35: Meet the Team Secretary Flyer Creat
Page 36 and 37: Meet the Team Writer Andrea Butler

December Issue 2023

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