Singer-songwriter-humorist Lauren Mayer reflects on Hanukkah, Christmas, family, growing up a Jew in Orange County and how all this informs her own, artistic process. May you enjoy this in depth interview conducted by… herself.

What inspired you to write “Latkes, Shmatkes”?

Two years ago NPR did a program on Christmas music, and their expert was talking about how secular songs, like “Frosty The Snowman,” became classics, and then he said, “Some songs should never become classics, like this one”— and used an old recording of mine as an example. It was a novelty song I’d written and recorded years ago, “The Fruitcake That Ate New Jersey,” and when I wrote in to ask how they found it, they ended up interviewing me. I joked that now I was part of the great tradition of Jewish songwriters who create Christmas music, and I really should do a Chanukah album. Once I said it, I realized it could be a fun idea.

Although Hanukkah is known as the festival of lights, I think a more fitting name would be the festival of fried foods. It’s the time of year during which people expect and want to find deep fried food on their plates and I’m more than happy to oblige. Although, as much as I love eating latkes and sufganiyot, there are moments where I need a break from all the fried foods. Yet in the spirit of the holiday I still want to eat a dish in which oil is a central component.

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On the Thursday night before Hanukkah began, I attended an event called A Sip of Eser, an introductory session to the ten-part young adult learning program Eser (meaning 10) run by Hebrew College in nearby Newton, MA. Amidst the tumult of a Boston bar, and alongside several dozen people I had never met, I heard rabbinical student, Seth Wax, tell a Hanukkah story none of us had ever heard.

Thanksgiving is over, meaning the few remaining stores with some discretion have put up their decorations (joining the vast majority who started in early November), and the holiday muzak is blaring everywhere – so it’s hard for Jews not to feel overwhelmed and outnumbered. Hanukkah is a relatively minor holiday, so we aren’t really going to compete with giant electric menorahs on our front yards, and it’s highly unlikely that Lifetime will air a new series of “Heartfelt Hanukkah” made-for-TV movies. And it’s particularly hard for parents – our kids are singing carols in school, making ornaments out of popsicle sticks, and hearing about their friends who anticipate scoring major gift hauls. How do we help our kids, and ourselves, feel better about this imbalance?

Chanukkah (or however the heck you spell it) is a time of lighting the menorah, recounting yet another story of the resilience of the Jewish people, and celebrating miracles both great and small. It’s also a time of eating things you wouldn’t dare touch the rest of the year, letting your standards slide, and finding yourself hung over on January 1st, loathing yourself as you struggle to button your jeans.

Don’t be that person.

This week we were excited to receive news that our Hanukkah video, Women Who Light Up Our Lives, inspired Rabbi Janie Grackin to create a special project for "Rosh Hodesh Hanukkah." A Florida-based Jewish community educator and participant in JWA's summer Institute for Educators, Janie writes:

For those of you not around New York City in the 1970s, raising children was a challenge. City parks were infested with drug dealers and street crime was high.

It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all things deep fried. As my thoughts turned to the latkes I was going to make for Eating Jewish, I knew I wanted to do something different.

If my friends who celebrate Christmas use the day after Thanksgiving as their start date for listening to holiday music, then so shall I.

Once you’ve read this post, get to the kitchen and make this recipe because these leek patties are delicious. I even think that these might be one of my favorite recipes I’ve made for the blog so far. They’re satisfying and comforting, in the way that dishes with potatoes in them usually are, and the perfect thing to eat at his time of year when it’s getting colder outside. They are ideal Hanukkah fare but I also know that this recipe will make a recurring appearance in my kitchen throughout the rest of the year as well.