Despite making up just about two percent of the U.S. population, Jews remain keepers of an incredibly varied culture. We see this first-hand in the wide range of Jewish identities which exist in America alone — an Israeli Jew may arrive in the U.S. cooking with chickpeas and pomegranates, only to balk at the copious amounts of “white food” which many Ashkenazi Jews consume. Likewise, latkes and gefilte fish may seem so intrinsically Jewish to these Eastern European Jewish communities that shunning them is to eschew Judaism entirely. Jewish culture is, therefore, dependent upon the interpreter’s own experiences, creating a collection of identities as varied as its people. Yet despite their differences, these groups unite themselves under the larger “Jewish” title, celebrating tradition and commitment to the community in similar ways: Through food.