Learning about global Jewry through culinary classes

Jewish learning continues as an integral part of KU Hillel’s weekly schedule. Each semester, they offer rotating classes, called Jewish Learning Fellowships, which bring students together for dinner and thought-provoking conversations. 

Created as a pilot class, Jewish Flavors started last semester as an experiential option. Jewish Learning Fellowships (JLF) evolve to meet the needs of students; KU Hillel noticed more and more were asking for a hands-on approach to learning. 

“Jewish Flavors expands upon this and also connects students with other Jewish communities across the globe,” Suzy Sostrin, Executive Director, said. “In our most recent class, we made Jewish-Ukranian food and discussed what was going on in Ukraine and the Jewish community there. One of our staff members and some of our students are descended from Ukranian Jews and it was especially poignant for them to have a place to discuss and process.” 

After a few successful first classes, KU Hillel opened it up again for the Spring semester. Each week, students explore Jewish culinary culture across the globe by working together to cook a meal to share with students in other JLF classes.

“One of the things that makes this learning series so exciting is that it opens up the conversation of different Jewish cultures,” Ally Fabes, Program Director, said. “The idea is that Judaism is more than a religion and more than the Ashkenazi food we typically see. We talk about Jews of India while cooking their traditional foods; we talk about French Jews and Italian Jews and so on.” 

While slicing zucchini for a ratatouille or adding aromatic spices to a North African dish, students socialize and work together to cook with ingredients that might be brand new to them.

“We all have our traditional Jewish foods that we grew up on, but Jewish Flavors at Hillel has given me the opportunity to learn and experience new traditional Jewish foods from around the world,” Mimi Davis, junior, said.

Ryan Speckman, senior, chops up zucchini during Jewish Flavors.

Amanda Simon, also a junior, expressed similar sentiments and added that Jewish Flavors provides her with the space to build relationships with other Hillel students.

“Jewish Flavors has given me the opportunity to connect with my Jewish friends while also learning more about different cultures' cuisine,” Simon said. “It has been a great time so far and I can’t wait for the next few weeks.”

These classes are also a wonderful opportunity for students to gain cooking confidence in the kitchen so they are better equipped to host their own Shabbat dinners or have friends over to enjoy homemade cooking.

“Jewish Flavors means exploring new foods that have to do with our religion,” Dawson Miller, senior, said. “Learning all of these new [recipes] means I will know how to make it in my own kitchen.”

In addition to Jewish Flavors, KU Hillel hosts a variety of other learning fellowships. Each one meets weekly and includes dinner. KU Hillel staff and students believe these are a great way to become regularly involved in KU Hillel, learn more about Judaism and make new friends.

This semester’s offerings include Question Everything, a text-based study of Jewish practices, and Stronger Than You Know, which is a partnership with Jewish Family Services to train a cohort of students in reducing harmful behaviors and improving mental health throughout KU’s Jewish community, with Judaism infused into the curriculum.