Cooking and Bonding Go Hand in Hand
Sarah Ita Meretsky – Chabad.edu
Rabbi Nosson and Sarah Meretsky and family
Harrisburg, PA — When I arrived in State College, my cooking experience was limited to the vegetarian and macrobiotic styles, and for “crowds” no larger than 10; more often than not, I only cooked for two. I was told that Pennsylvania State University was a “pizza and beer” type of college, so I figured that my natural way of cooking probably wouldn’t be too popular.
Since food is a major way for Jews to connect to our culture, I felt it was better to cook a traditional Shabbos meal of matzah ball soup, kugels, chicken, all the works. And although my own private culinary tastes might not have jived, I knew how to read a cookbook, so I wasn’t frightened.
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