JHS Melting Pot of Foods

Sophomore Sabrina Wong’s traditions originate from both Taiwan and Vietnam. Wong typically eats Chinese food, but pho, a Vietnamese soup, is one of her favorite dishes. This soup took her father eight hours to make. Wong said, “I love the fusion of cultures in my family because it gives me a variety.”

Senior Gabriella Schmuter said, “I’m a first generation American, as both of my parents came from Russia.” Pictured are pierogi, small half moon-shaped dumplings that contain savory vegetarian fillings such as potato or cheese. Schmuter also noted that, “Russians love a good dessert, and they especially love to have dessert with tea. A wonderful snack to have with a good cup of tea is sushki, which is a traditional circular Russian tea bread.”

Senior Bianca Benayoun’s traditions originate from São Paulo, Brazil, where food is always a large part of any event. Benayoun said, “If I could describe Brazilian culture in a word, it would be party. No matter where you are, there is always a celebration, people are always merry and anyone is welcome.” One traditional Brazilian dish and Bianca’s favorite, feijoada, is a black bean stew with beef and pork. This is served on top of rice and beans with a side of farofa and kibe.

Senior Brian Min is of Chinese descent. His extended family on his father’s side originates from Oaxaca, Mexico. For Min, growing up in a Chinese household and having Hispanic relatives is something he has always loved. Chinese and Mexican cuisines “meld together beautifully,” said Min. Pictured is a torta, a Mexican sandwich, and a tortilla taco. His tortilla is garnished with herbs such as cilantro and onions, seasoned with lime juice, and paired with pulled pork. His side dishes are frijoles negros con chorizo, and salsa y carne con chile (black beans with sausage, salsa, and steak with chili).

Senior Aaron Mairzadeh’s traditions originate from Iran. The rice and potato dish is called tadig (which literally translates to “bottom of the pot”) a staple dish of the Persian cuisine. Another traditional Persian dish is chelo khoresh, a type of stew prepared with diced tomatoes, string beans and beef. According to Mairzadeh, “On Friday nights, my family and I say a blessing for the wine and the challah, and then we eat.” Pictured is an array of dishes that represent the foundation of the Persian culture, which includes a soup with abgoosht and gondi.

Junior Suha Syed said, “My traditions originate from India. While raising us kids, my parents always made it a priority to incorporate Indian customs and traditions during not only mealtime, but our general etiquette and manners.” A fundamental component of Syed’s dish is roti, an unleavened wheat roll, that is extremely popular in Indian-Pakistani-Desi cuisine. Alongside her roti, she also eats Aloo Gosht, a common Pakistani dish composed of diced potatoes with chunks of spicy beef, as well as a side of fresh cucumbers.

Freshman Maria Grafas’s traditions originate from Greece. As a result of helping prepare and cook meals at her grandparents’ restaurant, Grafas feels it gives her a chance for full immersion into her own native culture. One of Grafas’ favorite traditional Greek meals is the gyro, in which thinly-sliced meats (usually lamb or pork), tzatziki and onions are sandwiched between pita bread. Accompanying the gyro are lemon potatoes, a lemon soup and baklava.

Senior Zyanna Ratansi’s traditions originate from Tanzania and Kenya. One classic dish is mishkaki, skewer-grilled beef marinated with with tamarind, tomato and chilies. A traditional Tanzanian dinner is Kuku Paka, chicken cooked in a rich creamy coconut curry sauce and a plate of uglai, a starch made from white cornmeal surrounded by different coconut curried base dishes with chicken or fish.

Senior Esther Choi said, “Since I lived in Korea for 10 years, I am very accustomed to the cultures and traditions of my motherland. My mother puts strong emphasis on our nationality and culture even though we are living in America.” Choi described how certain ingredients are symbolic. “The noodle dish contains vegetables with purposely uncut noodles, which symbolizes long lasting life. Also, there is a soup called miyeokguk that you have to eat on your birthday made up of seaweed because it represents a healthy life,” she said. Pictured is a typical Korean dinner consisting of one main stew called doenjang jjigae surrounded by bachan which means side dishes: bulgogi, kimchi, seaweed, and kongnamul-muchim.