Atlantic Cape Community College's Academy of Culinary Arts and the Richard Stockton College of New Jersey Holocaust Resource Center have been awarded a Humanities Festival Grant for a seminar and cooking demonstration, "From Europe to New Jersey: A Sampling of Recipes from Holocaust Survivors: A Taste of New Jersey, Cultures and Culinary Traditions."

The Humanities Festival Grant is from the New Jersey Council for the Humanities, a state partner for the National Endowment for the Humanities. Additional funding is being received from the New Jersey Commission on Holocaust Education.

The seminar, which will be held at the Walter Edge Theatre on the Atlantic Cape Community College campus in Mays Landing on Monday, Oct. 6, from 4 to 5:30 p.m. is free and open to the public. No tickets are required. Seating is on a first come, first serve basis. New Jersey educators will have the opportunity to earn 1.5 Professional Development Hours. Registration is required for all who want to attend.

Registration is by e-mail, gail.rosenthal@stockton.edu or call 652-4699.

The seminar presenters will discuss European culinary traditions that migrated to New Jersey after World War II. These recipes are part of the New Jersey culture of the Jewish immigrants who survived the Holocaust and moved to South Jersey. A recipe booklet including a brief biography of the Holocaust survivor, the recipe, and how the recipe came to New Jersey will be distributed at the seminar. The recipe booklet will also include information about this immigrant group, the importance of food traditions to the Jewish culture, and the

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traditions during holidays.

Stockton Professors Michael Hayse and Kristen Jacobson will present a lecture based on their research on how Holocaust survivors who migrated to New Jersey after WWII are part of the New Jersey history and culture.

The culinary traditions brought to South Jersey by Holocaust survivors will be highlighted. Chef Kelly McClay of Atlantic Cape Community College's Academy of Culinary Arts and her staff will present the recipes and demonstrate to the audience how these recipes can be prepared and served.