Hanukkah starts Dec. 16.

To celebrate, The Spokesman-Review Food section is making latkes with three generations of the Morris family of Spokane.

Here’s a sneak peek at the story:

 “Latkes are tradition because they are cooked in oil,” said Bubbie, otherwise known as 71-year-old Julie Morris, who learned to make the Hanukkah staple from her mother-in-law. “They’re something you want to pass down. It’s a continuation. It does make it special.”

Recently, she met her grandchildren in the kosher kitchen at Spokane’s Temple Beth Shalom to share the old family recipe. During Hanukkah, however, they usually meet at her house to make latkes at least once – maybe more.

The work – scrubbing, peeling, grating and draining the potatoes, then mixing them with matzo meal or flour, and cooking them in hot oil – is time-consuming but rewarding.

Comforting, filling latkes bring people together. They bring people home.

As always, look for a round-up of food-related briefs in the weekly Fresh Sheet column, plus a story on holiday bars from senior correspondent Lorie Hutson.

Cheers!