Traditional Tamil slokas fill a vibrant kitchen. To 85-year-old Jaylakshmi Ranganathan, food is a celebration.

Her apartment shared with her daughter and granddaughter is decorated for the Tamil New Year. The holiday, originating in the state of Tamil Nadu, brings happiness, joy and togetherness through rituals and feasts. The most important part is the preparation of traditional vegetarian meals that incorporate ingredients found in plenty during harvest season – rice, mangoes, beans, lentils and chilies.

Ranganathan’s favorite dish is Mor Kuzhambu, a yogurt-based stew passed down for generations.

She grabs rice powder and begins drawing out Rangoli on the counter. A rangoli is artwork made from the harvest ingredient rice that symbolizes wealth, prosperity and good health.

Ranganathan came to the United States during the pandemic after losing her husband of over 60 years.

Ranganathan fries lentils and coconut for the traditional South Indian dish "Mor Kozhambu."

“I had never taken care of myself before. I was always taking care of others,” Ranganathan said. My daughter told me it was best to stay with her. When I got [to the United States], I missed my India terribly.” Ranganathan said.

Ranganathan grabs rice powder and begins drawing out a rangoli on the counter. A rangoli is artwork made from the harvest ingredient rice that symbolizes wealth, prosperity and good health.

“The pain comes back to me sometimes. But I remember I am not alone anymore,” Jayalakshmi said. “Bringing parts of India to my family during this time makes me smile.”

The dishes that remind Nonna Carol Avona of home are Spaghetti and Meatballs and fresh-baked Biscotti. Originally from Sicily, Italy, she recalled immigrating to the United States as a child, loving memories with her father who kept Italian heritage alive within their household and how these moments sparked her love for cooking.

Meat, breadcrumbs, Parmigiano-Reggiano, and eggs over pasta screams comfort. Spaghetti and Meatballs, although associated with Italian cuisine, was a product of immigration. About 4 million Italian Immigrants traveled to the United States by 1920. Many had to create their own recipes with little ingredients they had.

“I love when someone cooks this for me. Homemade. There’s just nothing like it. It’s my history," Avona said. "I love to cook for my children and grandchildren, now, and show them a meal that makes me who I am.”

Chapter 3: Oma

Food is a community. “Oma” Siu Chen, is the definition of what Gen-Z would call a “girlboss.” The 75-year-old grandmother added “opening a restaurant” to her pandemic plans. The reason? A deep desire for a safe space for the Indonesian Community.

Chen’s restaurant, Medan Kitchen, located in Monterey Park, CA, operates in both a grocery store and takeout model. Right as doors open, individuals from all across the city come in to taste meals prepared daily by Chen herself.

Chen’s country of origin is Jakarta, Indonesia. She began her cooking journey in her late teens, after observing her mother prepare a fusion of Indo-Chinese meals.

“I like to see my mom cook because she inspired my lifelong hobby,” Chen said.

She cooks recipes from her hometown of Medan, with traditional ingredients such as warm rice cakes, chicken, soy protein, tempeh – all sealed up in a fresh banana leaf to serve. What was once a hobby has now turned into a legacy and lifestyle.

“If I keep staying home and keep sitting around doing nothing, I could go senile,” Chen said. “But if I am cooking, it keeps me busy and I’m happy with my family.”

Tonnie Evans, known as “Mimi” by her grandchildren, feels fortunate to cook with her other half. Evans lives with her daughter, Tracee Evans, and both use food as a way to connect with their history, while putting their own unique spin on the dishes they love.

The Southern Sweet Potato Pie, composed of pureed sweet potatoes, vanilla extract, a layered pie crust and earthy spices is a staple at Evan’s Thanksgiving table. The dish has a special place for many African-American families, which stemmed from a loss of much of food culture after the abolition of slavery and the Great Migration caused many to relocate. The pie is a symbol of resilience.

“To taste history rather than just having a discussion,” Evans explained. “That’s the beauty of my sweet potato pie.”

Food can heal. For Angelina Lopez, known to her grandchildren as “Mamanina,” there is purpose and life in every ingredient. She passes down the teachings of her ancestors through the gift of handwritten recipes and medicinal wisdom.

“The corn husk can be made into a tea. It doesn’t have to be thrown out,” Lopez explained.

Lopez prepared Albóndigas and Rajas Con Elote, two traditional dishes originating from Central Mexico. She recalled the importance of her upbringing played in her natural cooking style.

“My dad had his own farm where he would grow tomatoes, chilies, onions. He would pick the chilies, put them in the pan to cook and grind them in the molcajete,” Herrera Lopez said. “My mom made the tortillas by hand. It was most beautiful for me. Everything came from nature and could heal us.”