Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

Emerson College’s only independent, student-run newspaper since 1947

The Berkeley Beacon

When I say Hanukkah, you say Chanukkah

Despite what the never-ending carol suggests, there are not twelve days of Christmas. Rather, the partridge in a pear tree, dancing ladies and golden rings are all thrown into just one magical day that is over before the pipers even get to pipe. For those who want to prolong their holiday cheer, here’s how to get in the Hanukkah spirit and celebrate for eight whole days, starting Dec. 4, with great food, presents, games, decorative lights and, best of all, no annoying carols.


The best part about Hanukkah treats is that they are not only delicious, but they also won’t give you a toothache. In addition, these Hanukkah recipes provide a little taste of history for the non-Jew.

Potato latkes: These potato pancakes are the most traditional item at a Hanukkah meal. Jews have always burned menorahs in their temples, but the story of Hanukkah recalls how the Syrians destroyed the Maccabees’ temple, and how there was only enough oil left to burn for one day. Miraculously, the oil burned for eight days. Because oil serves as a symbol of Hanukkah, fried foods like these latkes are popular holiday dishes.


4 large potatoes, peeled

1 small onion, grated

2 eggs

1/2 cup all purpose flour

1 tsp. salt

1/8 tsp. pepper

1/4 tsp .baking powder

vegetable oil

Cooking instructions: Mix all ingredients together in a large bowl. Drop a teaspoon of potato mixture into hot oil in large frying pan. Cook until brown, flip over and do the same. Makes about 24 latkes. Serve with sour cream or apple sauce for a tasty dip.

Matzah ball soup: For those who have caught that flu that’s seeped through everyone’s air vents in the Little Building, this recipe is the perfect medicine. Matzah is typically reserved for the Passover holiday, the story being that the Jews were in such a hurry to leave Egypt they didn’t have enough time for their bread to rise, forcing them to eat the flat bread we call matzah. Still, there is no better time of year to make a warm, delicious, traditionally Jewish soup than the cold winter months.


6 eggs

2 tsp. salt

6 tbsp. oil

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