Food is about Family - Summer 1989

August 31, 2024

About the Author:
Lisa Papageras is an American writer, digital marketing consultant, wife, mother and small business owner from Hudson, OH. She spent her childhood in Pittsburgh, PA and Chautauqua, NY. She has spent 30+ years bouncing between Greece and and Hudson. She loves her family and the Beatles, and strongly dislikes writing about herself in the 3rd person.

My first summer in Greece was 1989. Though it may seem like a lifetime ago to some, flipping through my old Kodak photo albums, the memories feel as fresh as if they happened just a few years ago. It might sound a bit whimsical, but it's true.

During that trip, I spent a significant amount of time with the family who would become my in-laws, both in their apartment in Ano Toumpa, Thessaloniki, and their village home in Nea Vrasna.

My mother-in-law was an extraordinary woman who rose every morning at 7 a.m. to prepare the day's main meal, served at 2 p.m. before the siesta. Even now, she remains a whirlwind of efficiency. She made Greek yogurt from scratch, using milk, wet towels, dark corners, and warm ovens. Her stuffed peppers and tomatoes were crafted from vegetables grown by my father-in-law in their garden, and her secret ingredients included generous amounts of salt and chicken bouillon mixed into the ground beef.

Growing up just twenty minutes north of Pittsburgh, my culinary experiences were rather modest. Despite my mother’s degree in Home Economics from Penn State, our nightly dinners were less than stellar. I say this with all due respect to my mother, but cooking was not her forte. Picture January Jones as Betty Draper from the 2007-1015 series, Mad Men—my mother, a well-to-do socialite from the 1950s, was more interested in social events, playing bridge, and volunteering than in preparing elaborate meals. My diet consisted of Captain Crunch, Eggo Waffles, Tang, PB&J with Quik Chocolate Milk, and Mueller's Spaghetti with Ragu. It wasn’t until I lived among the Greeks that I realized how limited my childhood diet had been.

That summer in Greece, some of my favorite dishes were:

My mother-in-law’s spaghetti, made with chunky tomatoes and herbs from the garden, enriched with tomato paste, chicken bouillon, and ground beef, topped with grated kefalotyri cheese.
Her hand-cut French fries, generously seasoned with sea salt and grated kefalotyri cheese.
Pork gyros from the local village spot, "Poseidon," featuring red onions, tomatoes, french fries, and a fluffy, lightly toasted pita wrap. I am positively certain it is the only Greek gyro place called Poseidon, right? 😏

Although Greek chocolate, often hazelnut-flavored, didn’t win me over, I still have a soft spot for Hershey Bars and Kisses. I know, I know—Hershey’s isn’t considered fine chocolate, but it’s what I enjoy.

Returning home from Greece, I discovered what truly nourishing food tasted like and gained a deep appreciation for a new way of life. I missed the delightful flavors from that summer and eagerly awaited my next visits to my mother- and sister-in-law. While I can’t offer you their exact dishes, I can provide you with foundational items that capture the essence of authentic Greek cuisine, such as:


SIMPLi 100% Extra Virgin Olive Oil	Liokareas Greek Chamomile Tea - 1 oz	Chrisanthidis Kourabie - Butter Cookies with Almonds
$19 USD	$5 USD	$20 USD
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