Scholar Michael Twitty says that during the holidays, “everybody s stuff is all mixed up.” He speaks from experience Michael s connected to Hanukkah, Christmas, and Kwanzaa celebrations that keep him busy this time of year. He s one of the many guests who ll sit at our table to discuss how their holiday traditions are kept alive and why food is often at the center of those traditions. We ll hear from Madeleine Wright about creating a staple holiday dish, join Mildred Covert and Bertha Pichon to define Kosher cooking, and hear from Jyl Benson about her holiday trip to central Louisiana. Spinach Madeleine Serves 6 Ingredients 2 packages frozen chopped spinach 3 4 teaspoon celery salt 4 tablespoons butter 3 4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1 2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1 2 cup vegetable liquor 1 2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.