Jewish-Moroccan-Belarusian-American:  put it all together and what do you get? FOOD, FOOD, AND MORE FOOD!  I was born and raised in NYC. My mother is Moroccan and my father is American with a Belarusian background.  Growing up I’d hear stories of my fathers grandparents coming to America.  His grandpa baking bialys while working in construction and of his grandmother making gourmet kosher food.  She made the best chopped chicken liver, mandel bread, gefilte fish (that actually tasted good), incredible soups, derma, baked her own challah (banquet sized because on Shabbat there were over 20 people) and the best chocolate chip cookies! Having a Moroccan mother meant I grew up eating lamb, and couscous made with spices such as turmeric and cumin, and many salads that did not resemble the salad of my American friends.  My maternal grandpa  was a Rabbi so as you can imagine I grew up in a very traditional Jewish home.  My mother would merge her Sephardic dishes with my fathers Ashkenazi dishes and create her own food.  Her cooking is always made with love and G-d in mind.  She inspired me to create my own dishes while keeping traditions.  As an American I’m also exposed to many dishes that are not kosher that I would love to try!  I keep a kosher home but will eat “vegetarian” (no shellfish, pork, meat, chicken) when I go out to non-kosher restaurants. There are times I find a non-kosher dish I would love to taste but can’t.  Therefore, I will replicate the meal at home using kosher ingredients.  Find a non-kosher recipe?  Need to turn a dairy dish parve?  When there’s a will, there’s a way- kosherizeit!