On March 26, American University’s quad transformed into a global kitchen for Taste of Tradition: A Jewish Food Festival. The event invited students, faculty, and staff to savor and connect with the culinary heritage of Jewish communities from around the world. 

Hosted by the Center for Student Belonging, the Kay Spiritual Life Center, and AU Hillel, the festival is a cornerstone of the Rooted in Culture heritage initiative, which introduces the AU community to diverse identity groups through shared experiences. 

“This festival is an important opportunity to uplift Jewish identity, history, heritage, culture, and joy across campus,” said Quintenilla Merriweather, associate director for the Center for Student Belonging. “It aims to spark conversation about the global nature of Jewish identity and the richness of Jewish culture.”

More than 230 people gathered to explore interactive stations and “storytelling” food tables, including: Jews Around the World, highlighting communities from Ethiopia (Beta Israel) and India (Bene Israel) to Japan and the Caribbean, and Bubbe’s Best, serving traditional favorites like slow-braised brisket and matzah ball soup. 

The event featured entrepreneur and chef Jeffrey Yoskowitz, founder of The Gefilteria, who reimagines traditional cuisine. “Seeing all of these different flavors and tastes—that’s part of the experience of being Jewish,” Yoskowitz said, praising AU for showcasing such diverse representation. 

Yoskowitz prepared an evening communal meal for several dozen students. The “breakfast for dinner” featured lachuch (Yemenite pancakes), pastrami and eggs, Israeli salad, babka, Turkish coffee, mint tea and more. 

Beyond the food itself, the dinner served as an educational and cultural exchange. Each course was accompanied by reflections on the history, traditions, and cultural significance behind the dishes, inviting students to engage with the stories that bring the flavors to life. Yoskowitz noted that the variety of flavors represented—including North African-inspired soda—showcases the diverse nature of Jewish representation and the connection to various diaspora communities worldwide.

For student organizer Avery Field, SOC-SPA/BA ’28, and Interbelief Bridgebuilder, the turnout—both for the festival and the dinner—was a point of pride. “Food does bring people together,” she said. “By looking at food and where you come from . . . that’s a really good way to represent the Jewish faith on campus.”

Naomi Fainchtein, associate director of AU Hillel, added that the gathering served as a joyful preview for the upcoming Passover Seder, “In Jewish tradition, food is never just food,” she said. “It’s memory, it’s family, it’s survival, and it’s connection.”