Obviously, as Jewish girl living in America, the story spoke to me deeply and informed the way I grew to think about America and the values that I admired, etched into one of the country's seminal origin stories.
Of course, most origin stories, hagiographies that they are, are problematic and ahistoric. The story America's foundation sets no benchmark for tolerance, freedom or a celebration of differences. Even today, centuries later, the issues of race, class, freedom of religion, personal freedom and the rights of the strangers in our midst are among the most fraught issues in American society. And yet, my mind often strays to the words of George Washington in his letter of reply to the Jewish congregation in Newport. He writes:
"All possess alike liberty of conscience and immunities of citizenship. It is now no more that toleration is spoken of, as if it was by the indulgence of one class of people that another enjoyed the exercise of the inherent natural rights. For happily the government of the United States, which give to bigotry no sanction, to persecution no assistance, requires only that they who live under its protection should demean themselves as good citizens...."
Washington's words have stayed with me since I first read them in college. It is due to them that I remain uncomfortable with the word tolerance and use it only for lack of a better term. We do not tolerate those who are different than us, for toleration implies that it is within our purview to "indulge" them, as Washington said, in what is their natural right. But that indulgence is not our to give. "All possess alike liberty of conscience and immunities of citizenship."
It is for this reason that I continue to celebrate Thanksgiving though I have not lived in the United States for over a decade. I am thankful to have lived in a country where these values, despite the failures and the fault lines and the racism and intolerance and bigotry that are woven, like dark threads, into American history, could be expressed and advocated as a truth by the first President of the United States. That truth and those values inform my ideals here, in my second home, where even tolerance has been hard to come by lately- in so many ways and in so many places. And that is why I celebrate and am thankful.
"May the Father of all mercies scatter light and not darkness in our paths, and make us all in our several vocations useful here, and in his own due time and way, everlastingly happy."
Marcus Samuelsson knows a thing or two about diversity and immigration. He was born in Ethiopia, raised in Sweden, and now lives in the United States. His Thanksgiving menu, published in November's Food and Wine reflects that. It is eclectic and unique, and diverse in its inspirations. I wanted to try every single recipe, and maybe I will, but for now, I limited myself to one.
For years, I've been missing kale and other deep leafy greens. Until recently is has been almost impossible to find anything other than mangold (beet greens) and spinach here in Israel- no kale, no collards, no mustard greens (which is ridiculous, since wild mustard grows in abundance here). But to my great joy over the past few years, kale has begun to appear in Israeli supermarket. It's still on the expensive side, so I only buy it on occasion.However, I do believe that a Marcus Samuelsson recipe qualifies as an occasion. His kale salad with root vegetables and apple is a revelation. It will make a kale-hater love kale, and I know this because that is exactly what happened when I served the salad a few weeks ago. My guests and I, kale-hater and all, decimated it. It was that good. I made a few changes, but those were due to necessity, not choice (I have yet to find a rutabaga in Israel, and two pounds of kale can be expensive,) so I am posting the original recipe with options.
Kale Salad with Root Vegetables and Apple
Adapted from Marcus Samuelsson in Food and Wine November, 2014
2 pounds kale, washed stemmed and sliced, or 1 pound kale and 1 pound beet greens, washed, stemmed and sliced.
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons olive oil
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoon agave syrup or honey
1 carrot, julienned
1 apple, peeled and julienned
1 cup rutabaga or kohlrabi peeled and julienned
2 scallions sliced thin
1. In a big bowl, massage the kale with vinegar, 2 tablespoons of olive oil and a teaspoon of salt. Set aside at room temperature for half an hour.
2. In a small bowl, mix together the lemon juice, zest, syrup or honey, soy sauce, the 1/4 cup of olive oil and salt and pepper to taste.
3. Add the carrot, apple, rutabaga or kholrabi and scallions to the kale. Toss. Add the dressing and mix again. Serve.