Passover + Seder + Traditions

As today marks the beginning of Passover and the Passover Seder, I wanted to spend some time really discussing the idea of tradition. Especially the traditions in each of our different cultures.

You might not realize, but the Passover Seder is a meal that is eaten in a particular order and is always a specific grouping of food (each having a different representation). While eating, the story of the liberation of the Jewish people who were enslaved in Egypt is retold. Connecting each piece of the meal to the story helps a person’s senses resonate with what is being heard.

ChapelThe Seder usually consists of shank bone, bitter herbs, a hard boiled egg, lettuce, Charoset (a specific paste), and a non-bitter root vegetable that is used for specific prayer.  Each piece of this dinner can be modified slightly. While I was researching for this post, I came across hundreds of comments that each stated something different about the meal.

After reading this, it struck me—food traditions mean something different to each person. There’s a general idea of the meal, but no one in your kitchen saying you’re wrong if you do things a certain way.

With every sentence I write I get closer and closer to freedom in cooking, in experimenting, and in building my own traditions. I don’t know when something becomes a food tradition, but I think the general idea of a meal being passed down to each generation sometimes has a greater meaning than copying step by step.  Maybe that is what a tradition is.?


Within each tradition in our faith, food, and culture our voice can come out. I grew up eating a turkey, mashed potatoes, etc. for both Thanksgiving and Christmas-until my sister became a vegetarian. I remember her mentioning having a vegetable lasagna that year, a few years later, when she was no longer a vegetarian, she mentioned that we should have a goose. Traditions don’t have to stay  the same. It is the meaning behind the food, the day, and the celebration that connects and remind us how important the table is.


Today I leave you with one of my family’s traditional meals- hopefully it can become part of your own food tradition.

Daddy's Brisket
Prep time
Cook time
Total time
My family tradition was my Dad's brisket. I've made modifications to make it Gluten and Corn Free
Recipe type: Dinner
Cuisine: Gluten Free
  • A dry rub (1 Tbsp Salt + ½ Tbsp. White Pepper + 2 tsp. Dried Oregano)
  • Brisket
  • For the Sauce:
  • ½ C. Organic Brown Sugar
  • ¼ Apple Cider Vinegar
  • 1 Tbsp. Tamari (gf soy sauce)
  • ½ C. Organic Unsalted Butter
  • 2 Tbsp. Organic Tomato Paste
  1. Preheat oven to 250℉
  2. Cover Brisket with Dry Rub
  3. Cover brisket fully with foil
  4. Cook in the oven for 12 hours
  5. Remove from oven and cut in thin slices-make sure that the brisket is still in the foil. (tip:use an electric knife to do this, because the meat will be very hot)
  6. Cover the meat with your sauce
  7. Cover with foil and cook for 3 more hours
  8. Fold foil back and cook for 1 more hour





About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

Leave A Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.