Foodology: Dig In!
Feast on Holiday Fun at the 2013 Gardenland Express Show

Feast on Holiday Fun at the 2013 Gardenland Express Show

The Garden's annual holiday flower and train show celebrates "Gathering for the Feast."
What St. Louis Eats: Sam's Herb Garden

What St. Louis Eats: Sam's Herb Garden

One young Garden visitor has turned his interest in herbs into a tasty hobby.
Take the Family Food Challenge!

Take the Family Food Challenge!

Learn more about the foods you eat, from the ways they are grown to the ways they are prepared and enjoyed.
 
 
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What St. Louis Eats: Family Traditions

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What St. Louis Eats: Family Traditions
During our Foodology celebration, we’ve invited you to tell us what role plants play in your lives and how your meals get from garden to table. In our What St. Louis Eats series, we’re sharing some of our favorite food stories from throughout the year.

Family traditions are among the biggest influences on the foods we eat and how we prepare them, as reflected in many of the stories we’ve received throughout 2013.


So strong is the link between family and food that these practices are often passed down through multiple generations and carried across continents.

sweet red peppersChristine Beato inherited sweet red pepper seeds from her grandfather, who brought them from Italy when he immigrated to the United States in the early 1900s. She plants a crop every year in his honor. “Then I do as my Grandpa did,” she says. “Harvest the bounty, string and hang the peppers until dry, save the seeds, then grind the peppers for spice. I use the sweet spice as a pinch of love in my Italian dishes. My pepper gardening always reminds me that I am the heritage seed of my Italian roots.”

Punita Patel did not pack any mangoes when she left India for the United States, but she did retain fond memories of eating them each summer with her mother. Those memories are fresh in her mind whenever she sees her own daughters enjoy the fruit’s sweet nectar: “We had so many varieties of mangoes…but my favorite was the Desi Keri. These were small enough to fit my child-size hands; green from the outside, orange and fibrous inside. My mom would prep them for us. When ready, she picked off the top and we squeezed the softened pulp into our mouths. This was a messy proposition; our mother made us sit on the back porch.”

Do you have a favorite family food tradition? Share it with us on Facebook or post a photo to Twitter or Instagram and tag it #whatstleats.
 
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Throughout 2013, the Garden is inviting everyone to dig deep into the roots of food, think about plants on their plate in whole new ways, connect and share with others and get inspired...
Dig in!
 
Fall/Winter Food
and Cooking Classes

Fall and Winter Course CatalogExplore the cultural origins of food, learn how to prepare plant-inspired meals and discover the benefits of eating local with our full menu of food and cooking classes. 
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Exploring Edible Plant Life

Andrew Townesmith and his edible plant referencesDiscover the extensive diversity of edible plant life around the globe with Garden research specialist Andrew Townesmith.

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