A Brit acclimates to American cuisine (with a recipe for baked beans)

A NOTE FROM YOUR HOST BOBBIE LEWIS: Twenty years ago my husband, Joe Lewis (who was born in Poole, Dorset, England) became an American citizen. This seemed like a good opportunity for him to reflect on the culinary changes he encountered as part of the Americanization process. (To read more about our nation of immigrants, you’ll enjoy this series by Michigan State University’s Joe Grimm.)


On the Fourth of July 20 years ago I joined more than 100 people born in dozens of countries as we became citizens of the United States. The sunny summer day was perfect for a joyful but serious ceremony at Hart Plaza on the riverfront in downtown Detroit.

This was 22 years after I’d arrived in the United States, and while I chafed at being taxed without representation, I was perfectly happy being a “resident alien” in possession of a green card that enabled me to study and work here.

But I heard that the price of the green card was going to go up to more than the price of a passport. When my card was up for renewal, I applied for citizenship.

It didn’t take much to transfer my gastronomic allegiance to the U.S. British food was not a heritage to cling to. We British long ceded culinary expertise to the French, even though (in our opinion) they smelled of garlic and couldn’t make a proper cup of tea.

British food: at least it fills you up

British food could be satisfying. Baked beans on toast makes a filling breakfast. Or spaghetti on toast—not the Italian kind of spaghetti that requires boiling pasta in water but the kind that comes out of a can. For a bold international experience, we might use an American condiment like ketchup, good for ketchup sandwiches! Our food may not have been chic, like French food, nor tasty, nor nourishing, nor sophisticated, but if you ate enough you could fill yourself up.

My father was the family cook. My mother never felt confident as a cook after a setback in elementary school. She was given the opportunity to cook the cabbage for school lunch—imagine the smell!—and despite all her careful cutting and rinsing and stirring, the cabbage never cooked. Finally, the teacher realized that nobody had turned on the heat. Of course, the child shouldered the blame.

My father, on the other hand, had been a cook in the British army and developed a fine reputation, because he knew how to make tea drinkable, which put him a full step above the finest French gourmet cook. At four o’clock in the afternoon, he’d run a tea towel up a pole to indicate a fresh pot of tea was available, and the soldiers would come running. His secret was simple: he cleaned out the pot; if need be, he’d use some sand to remove the tannic residue.

A nasty introduction to American cuisine

I arrived in the U.S. in August of 1972, hot and thirsty in 90-degree heat and 90-percent humidity. “Oooh, you have to try root beer, it’s a real American drink,” said my beloved as we reached the New York Port Authority from JFK Airport, sweating and woozy with jetlag. I took one sip from the frosty can and almost gagged. How could anyone drink such stuff? I have never drunk it since.

I spent my first weeks in America living with my in-laws in Philadelphia. Shortly after we arrived they took us out for a real treat: a trip to Greenwood Dairies, in then-rural Bucks County, for ice cream. I like American ice cream—British ice cream rarely rose above the gustatory level of a Klondike bar with the metal wrapper that sets your teeth on edge—but quantity sometimes seems to be more important than quality.

At Greenwood Dairies, the scoops were the size of softballs. On one of my first visits there I was horrified to see a young child, his scoop only half-eaten, puking in the parking lot. Suddenly, my appetite for ice cream disappeared.

Greenwood Dairies had a concoction called the Pig’s Dinner, similar to the well known Pig’s Trough at Farrell’s. It was five gigantic scoops of ice cream with a banana, a half-dozen flavored syrups and whipped cream. If you ate one unassisted you received a button that said, “I was a pig at Greenwood Dairies.” I never sought to qualify, but my beloved has one of the buttons in her vast button collection, picked up at a flea market.

After my swearing-in ceremony as an American citizen, we held a backyard barbecue for our friends. We served those all-American favorites: hot dogs and apple pie. (I’ve always liked soft, bouncy sausages with apples. When I was a child, occasionally the family cook would treat us to boiled viennas from a can, which we could dip in applesauce. However, as the American poet Walt Whitman might have said, I hear America retching.)

We also served home-made baked beans, which are different from Heinz (but would go very well on buttered toast and a decent cup of tea). The beans used for baking are native to North America, and the idea of baking them in sauce probably originated in New England, which is why they’re often called Boston baked beans and why Boston is often called Beantown.

This recipe came from Robert Wright, who ran the graduate program in religion at Temple University, where my wife worked the first year after we married.

It takes some advance planning, because you need to soak the beans overnight, then boil them, then cook them in a slow oven for eight hours. If you don’t want to have your oven on that long in the summer, use a slow cooker, or just sit outside all day, instead of in the hot house, and enjoy the warm weather. If you’re not kosher, halal  or vegetarian, you can throw in a hunk of salt pork when you put the beans in the oven..

(Recipe photo by Sonia, via Flickr Creative Commons)


Challah tops our list of holy breads

WELCOME to FeedTheSpirit with host Bobbie Lewis. 

BREAD is a cornerstone of faith and ritual, Lynne Meredith Golodner writes in her book, The Flavors of Faith: Holy Breads, the first in a series of books about the many ways food carries rich associations with religious traditions. In Judaism, Lynne points out, the bread known as challah is the hallmark of the weekly Sabbath and Jewish holidays.

What most people don’t know is that “challah” actually refers not to a loaf made with eggs and oil but to the separation of a small portion of the dough before the bread is baked. In Numbers (15:17-21) the Israelites were commanded to take some of the dough and give it to the Temple priests as a “contribution for the Lord.” Since the Temple no longer exists, we fulfill this commandment by taking a piece of dough at least the size of an olive and burning it. This small sacrifice also reminds us of the destruction of our holiest site. Separating and burning a piece of the dough is called “taking challah.”

How do you pronounce and spell challah?

One word; many spellings. I spell this type of bread with a “ch” because the first sound is guttural, like in the German “ach.” But below you’ll see it spelled with just an “h” because that’s the way the recipe creator spells it. It’s a Hebrew word – there’s no “correct” English spelling!)

How do you make challah?

For us, challah is a life-long tradition. Soon after my husband and I were married we bought The First Jewish Catalog: A Do-It-Yourself Kit. It became our guide as we created new traditions of our own from ancient customs. The book had a whole chapter on challah, including recipes and diagrams showing how to make braids with three, four or even six ropes of dough.

That photo of Joe and me with our very first challah was taken in 1973. We’re smiling—but the truth is: That loaf was hard as a rock! Completely inedible! We literally used it as a doorstop. I’m guessing we didn’t let the dough rise properly.

Needless to say, we’ve gotten a lot better at bread baking! Since he retired a year and a half ago, Joe has been baking all our bread. He tried a bunch of different challah recipes, but has stuck with this one, adapted from The Hallah Book: Recipes, History, and Traditions by Freda Reider. We eat it every Friday night to welcome the Sabbath!


Don’t worry! It’s easier than it looks!

Many cookbooks have step-by-step photos and sketches, but millions of cooks go online these days. Joe and I just added to the YouTube collection of challah videos with this little gem we produced in under 2 minutes! Most braided challah instructions show three strands. Joe likes to use four! So, if you really want to impress friends and family with an elaborately woven loaf—check out this 2-minute video featuring Joe at work.

Tah Dah! A four-strand challah!

And here we are with the finished product! I put myself in the picture for symmetry’s sake—I can’t take any credit for this one!

Another good challah recipe comes from one of my children’s favorite grade school teachers. Riva Thatch taught Hebrew at Hillel Day School in Farmington Hills, Mich. for many years, and gave this recipe to all her students. My daughter, Miriam Gardin, says she was impressed by Mrs. Thatch not only because she was an excellent teacher but because of her efforts to survive the Holocaust.

“It wasn’t just luck; it was a lot of her own initiative, strength and creativity that got her through,” Miriam says, looking back more than 20 years. “I also remember her teaching us that they made soap in the ghetto from ashes and I thought that was almost unbelievable. Soap from ashes? No way! But Mrs. Thatch was totally believable!”

You can find Mrs. Thatch’s wonderful recipe, along with many more, in Lynne Meredith Golodner’s new The Flavors of Faith: Holy Breads.

Now it’s your turn!

Have you ever made bread “from scratch”?

What did you learn from the experience?

What bread traditions reflect your faith or your family’s culture?

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