♪♪♪    I’ll be home for Christmas    ♪♪

♪♪   You can count on me   ♪♪♪

  

An October 2015 online survey of 1000 U. S. adults by SC Johnson & Son, Inc., posed this choice:  would you rather spend the holidays with loved ones and skip presents or instead get gifts but spend the holidays alone?   Based on the overwhelming 87% of respondents who chose companionship over presents, it’s a pretty good bet that most of us will be hanging out with friends and relatives sometime between now and the end of the year.  Along with good companionship, you can probably expect such encounters to bring along a bounty of luxurious holiday food too.  In the presence of calorie-dense temptations there arises the touchy question of how to dodge the nutrition booby trap.  You’ve been watching your diet all year; so, now how can you avoid the “holiday 15-pound weight gain”? Have you ever considered a preemptive strike?   In the case of bountiful holiday feasting, this principle can be skillfully applied to your menu by serving a light soup course at the beginning of the meal and then reinforced by offering colorful, crisp salad choices with low-fat dressing as a later course or as choices on your buffet display.  Read on for specific suggestions and “healthy” recipe modifications to help your holiday feasting stay nutritious as well as delicious.

♪♪♪    SOUPS    ♪♪♪

 

When the weather turns cooler, soup is especially satisfying as a tasty first course. Even better, soup can actually help you control your total food intake; studies show that soup makes you feel fuller and more satiated than most other types of food. Researchers think that such satiety may have to do with the high water content. Also, when it is piping hot, we eat soup more slowly, which gives us enough time to notice the point at which we actually start to feel full. The four soup recipes below all log in at less than 100 calories per one-cup serving, and they all would fit very well into almost any winter holiday menu. Click on each of the following links to get the full recipe along with an explanation of specific health benefits and suggestions for variations that will offer even more options for your cold-weather enjoyment.

Versatile Veggie Lover’s Soup

A versatile soup, easy to change in whatever way best suits the appetites of those folks gathered together at your table. Also a great way to use up leftover veggies stored in your refrigerator, and don’t hesitate to re-heat this soup the next day because its flavor actually improves as ingredients blend together.

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Tantalizing Tomato Soup

Everybody’s childhood favorite, fresh tomato soup with quality ingredients — the perfect low-calorie comforter, kicked up a notch here to appeal to adult taste buds as well.

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Outstanding Onion, Carrot and Ginger Soup

A simple and tasty fat-free vegetable blend with only four ingredients — ideal soup on any cold winter’s night to warm you up from the inside out! Get all the benefits of onions with abundant antioxidants and flavonoids that may help promote heart health, improve mood, reduce inflammation, support the immune system and possibly decrease the risk of cancer; carrots, which are rich in beta-carotene (converted into vitamin A in the liver) and offer strong support for vision, youthful skin, blood sugar stability and the cardiovascular system as well as flush out toxins to cleanse the body; ginger — aromatic, pungent and spicy, it adds a special flavorful zest and is well known to support good digestion, reduce nausea, relieve muscle pain or other soreness (including osteoarthritis and menstrual pain) and may also lower blood sugar and cholesterol. In herbal medicine ginger is highly regarded for its warming effect and stimulation of circulation as well as for relaxing and soothing the GI tract and eliminating intestinal gas. At your table this soup will be highly regarded as a flavorful way to do battle with Old Man Winter on the coldest nights of the year.

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Traditional (Healthier) Egg Drop Soup

Get the pleasure of your favorite Chinese restaurant take-out soup in this preservative-free, lower-sodium version that is sure to bring smiles to everybody at your table.  A low-calorie, low-fat and low-carb soup that is high in deliciousness!

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♪♪♪    SALADS    ♪♪♪

 

Salads have almost unlimited potential to contribute a generous supply of vitamins and minerals, as well as abundant fiber, to your celebration menu. Topped with fresh vegetables, lean proteins, healthy fats and reduced-calorie homemade dressing, they can make a perfect, nutrient-packed addition as a separate course or as an oasis of good eating on your buffet table.  None of the following recipes will add more than 150 calories to your meal (many of them contain under 100 calories), but all of them are nutritious, tasty and festive enough to appear at any holiday occasion.

Holiday Broccoli-Pomegranate Salad

Sparkling with holiday red and green colors, this crisp, crunchy salad will add flavor and a powerhouse of nutrients to your celebration menu.

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Go-Nuts-for-Kale Salad

A tasty salad to prepare well in advance so that you can relax and enjoy your holiday dinner guests — plenty of protein, fiber, antioxidants and vitamins to get you through the whole holiday season in the best of health too.

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— BONUS RECIPE: Simple Slaw from Brussels Sprouts —

Bonus suggestions for more nutritious — but easy and tasty — variations on conventional cabbage slaw!  Remember:  they might be small, but Brussels sprouts are incredible powerhouses of nutrition … naturally low in sodium and fat with a ton of vitamins A, K, C (even more than an orange), B6, folate, potassium, fiber, iron, selenium and calcium plus the highest amount of glucosinolates and other antioxidant, cancer-fighting compounds.

Blanch and shred Brussels sprouts; toss with apple cider vinegar, olive oil, celery seeds and a small amount of honey. Sprinkle with sea salt and pepper to taste.

— OR —

Shave Brussels sprouts leaves and top with dressing of fresh lemon juice, olive oil and Pecorino-Romano cheese.

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Strawberry-Spinach Celebration Salad with Champagne Dressing

Bring on the bubbly!  A refreshing celebration salad that is both nutritious and festive — perfect for New Year’s Eve or any other holiday occasion when you want to offer a toast to a low-calorie choice that is unusually high in flavor.

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Holy Guacamole Salad

If you are a fan of Tex-Mex flavors, this is the perfect salad for you.  Low in carbs and calories, this combination offers intense spices, colorful ingredients and plenty of crunch to please even your most adventurous dinner guests.

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Easy-Breezy Green Salad

The quickest, easiest salad you will ever assemble with less than three minutes of prep time required.  Plenty of options to include additional ingredients to amp up the flavor and texture too!

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Lemony Hearts of Palm Salad

An exotic salad made with a combination of familiar and specialty ingredients that will tantalize the palate of even your most jaded holiday guests.

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Fabulous Fruit Tea Salad

This refreshing fruit combination is a great way to spice up an otherwise routine salad bowl and good to serve almost any time of day — from midmorning brunch to evening snack.  It can cleanse the palate and aid in digestion when heavy holiday foods might otherwise weigh down your menu.

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Avocado-Orange Toss with Spinach and Cucumber

Low-cost, colorful creation that offers flexibility to assemble a salad guaranteed to appeal to a wide range of dinner guests.  It is a high-fiber source of multiple vitamins and minerals … and it tastes yummy too!

 

♪♪♪    ♪♪    ♪♪♪    ♪♪     ♪♪♪ 

 Now that we have skirted the nutrition minefield that lurks there in the early part of a celebration feast, upcoming texts will explore the “main event” as well as the “finale.”  Look forward to information specifically about entrees, side dishes, desserts and beverages that are both delicious and nutritious right here in HOW TO MANAGE A HEALTHY HOLIDAY MENU.

 

HOW TO NAVIGATE THE APPETIZER BUFFET TABLE

 

Between now and the end of the year most of us can expect to socialize and celebrate more than at any other season.  One of the hazards of such holiday gatherings can be an unfortunate tendency to over-indulge in too much of the wrong kind of food.   According to the Calorie Control Council, on average we Americans consume 4,500 calories at a typical holiday gathering. Those researchers also report that evidence shows it not unusual for unwary holiday diners to ingest the fat equivalent to three sticks of butter during a single holiday feast.

Quite understandably, fear of “holiday-splurge weight gain” can dampen the mood for health-conscious individuals throughout the season. Don’t let poor food choices now derail your otherwise well-planned nutrition program. Despite what you may have experienced in years past, it is possible this year for you to eat well and still stay on track with good, balanced nutrition throughout the merry month of December. In the next few articles here we will look for ways to focus on flavor without breaking the bank where calories are concerned. Look for practical suggestions for every part of the meal from appetizers to desserts.

 

>> General Precautions <<<

In a recent study Brian Wansink, Ph.D., noted two important differences between thin people and their overweight counterparts: “In our study,” he noted, “slim people made their food choices more carefully and consumed their meals more slowly.” Other than slowing down and choosing with care, Dr. Wansink and other experts also recommend more techniques to boost self-control:

1.)   Before you dig in, scout out the food landscape first. Take a quick trip around the buffet area to reconnoiter, and then decide in advance what you really want to eat. Skip the rest.
2.)   Serve yourself using a white or light-colored salad plate instead of a colorful, full-size dinner plate or platter. Wansink’s research showed that people typically took 22 percent less food when they used smaller plates. Another study by researchers at Cornell University confirmed that people also serve themselves less when the color contrast between their food and plate is greater. Small, pale plates are generally your best bet.
3.)   Seat yourself as far away from the food as possible. The more you allow your eyes to linger on the food display, the more likely you are to go back for seconds … or thirds. A 2011 study of 464 college students, published in the International Journal of Humanities and Social Science, showed conclusively that sitting near desserts significantly increased both the portion size and the number of servings in those diners’ sweets choices. Do not expose yourself unnecessarily to powerful sensory temptation; instead, focus on the comradery of the occasion and engage in lively conversation with other guests.
4.)   Don’t waste your appetite on routine/boring everyday items like prepackaged bread and rolls; instead, save those taste bud treats for the special stuff like Grandma’s once-a-year gingerbread cookies.
5.)   Commit in advance to honor the “3-Spoonfuls Rule,” which states that you choose to limit yourself to no more than three spoonfuls of any item that could otherwise wreak havoc on your diet plan. Use the first spoonful to acquaint yourself with the delicacy, then fully enjoy the second spoonful and finally allow the last one to linger on your tongue and build a memory. Use a small spoon to minimize the impact; do not leave the situation open to chance. Decide in advance and then maintain your resolution.
6.)   If you feel a need for help to resist the urgings of overzealous hosts to force yet more food upon you, simply pick up a glass of ice water to keep your hands occupied, perhaps add a slice of lemon or wedge of lime and then just politely reply, “Thanks, my hands full here; so, I’m fine for now.”

>>> Appetizers <<<

When you don’t have a good defensive plan prepared in advance, those yummy appetizer tidbits we love to nibble before the main event can present a major challenge to maintaining good nutrition. All too often calorie-laden hors d’oeuvres are able to tempt with an enormous amount of calories and way too much saturated fat before we ever even draw a chair up to the dining room table. So, what’s a person to do while socializing with guests and waiting for the rest of the crowd to arrive?   If you are hosting the event, consider offering a selection of the small bites from my dietitian-approved recipes which appear below; otherwise, if you are eating away from home, see whether your host might appreciate a contribution from you to assure availability of prudent hors d’oeuvres choices such as the ones listed below.

Remember, though, even with items tweaked for better nutrition, it is still necessary to control portion size. Limiting yourself to no more than half a dozen appetizers will allow you an opportunity to sample a variety of offerings while still  controlling the total calorie intake.  Proceed with caution: allow yourself to enjoy a variety of flavors but stop as soon as you have finished with your first serving. Promptly discard your plate, move away from the food display area and then focus on conversation and fellowship instead.

Let me share some favorite recipes for “better-for-you” appetizers that will pack a flavor wallop without sabotaging your healthy eating resolutions:

Slim shrimp cocktail
Even large or jumbo shrimp, when cleaned and boiled, rarely exceed 15 calories per piece. You can select four or five big crustaceans, add cocktail sauce (up to 2 tablespoons at only 50 additional calories) and a squeeze of lemon juice and still maintain your good nutrition plan.

Devilishly good eggs
To cut the fat and calories in this classic appetizer, mix and mash the hard-boiled egg yolks with low-fat or fat-free cottage cheese, add a little salt and pepper, vinegar, yellow mustard and low-fat sour cream or yogurt instead of mayonnaise. For additional color/flavor/texture, try introducing finely chopped red or green pepper, thinly sliced onions or scallions, diced water chestnuts or a few crumbles of crisp lower-sodium turkey bacon and top with a sprinkle of paprika or dill weed. Half a stuffed egg will add less than 100 calories while it supplies needed protein, fat-soluble vitamins and choline.

Crudites a plenty
Any combination of fresh veggies — from snow pod peas, cucumbers and baby-cut carrots to grape tomatoes, radishes and red or green bell pepper slices — will add nutrients but not many calories. Visit the vegetable platter and try to fill about half of your plate space with the best of the produce selection. If you choose to dip into the dip, limit your serving to no more than two spoonfuls and consider making one of the reduced-calorie dip recipes below:

Skinny spinach dip

Yummy hummus

Unstuffy stuffed tomatoes
Cut off tops of cherry tomatoes, scoop out pulp and seeds. Set tomatoes upside down on thick paper towel to drain. Mix low-fat or nonfat cottage cheese with Italian or ranch salad dressing seasoning (dry mix from envelope – do not add oil) to taste; add finely chopped carrot, green pepper, onion or finely shredded lettuce if desired. Spoon cottage cheese mixture into tomatoes and top with dill weed or a few crumbles of crisp low-sodium turkey bacon.

Svelte Sriracha shrimp on endive
Wash 20 Belgian endive leaves and allow to dry. Combine 4 finely chopped green onions (reserve 2 tablespoons green tops for garnish), 1 pound chopped shrimp – cooked and cleaned, 1/3 cup low-fat or nonfat mayonnaise and 4 teaspoons Sriracha sauce. Spoon mixture onto endive leaves and garnish with reserved onions. Sprinkle lightly with paprika.

Mock rumaki or slimmed-down angels and devils on horseback
This update of the chicken liver/oyster/date appetizer popular in the 1960s can be tweaked to include a variety of fillings (for examples, see the three variations which follow immediately). The preliminary preparation, though, is the same for all of them, and all can be served with low-sodium soy sauce for dipping.
1.)  preheat oven to 400 degrees.

2.)  line a rimmed baking sheet with aluminum foil, then place a cooling rack over the foil. Set aside

3.)   cut strips of low-sodium turkey bacon in half crosswise; place in a single layer between paper towels. Microwave on HIGH for only 1 1/2 minutes (will not be crisp or fully cooked).

— Skinny sprout —
Spread bacon strips with thin coating of savory honey mustard; place one Brussels sprout half (large Brussels sprout – cut in half lengthwise) cut side up on center of a bacon piece; fold ends of bacon over sprout. Place, seam side down, on rack. Repeat for remaining pieces. Bake for 20 – 25 minutes or until bacon is crisp and sprouts are tender.

— Keep-it-simple water chestnut —
Place well-rinsed and drained water chestnut (from can) on center of bacon piece, top with a pineapple tidbit or stuffed olive and follow directions above, securing the bacon in place with a toothpick. Reduce oven time to 10 – 12 minutes, or place oven pan under broiler just long enough to brown and crisp the bacon.

— Shrimp-ly delicious —
Following instructions above, place one large or jumbo shrimp on bacon piece. Secure the shrimp in place with toothpick. Reduce oven time to 10 – 12 minutes, or place oven pan under broiler just long enough to brown and crisp the bacon. Before serving, lightly sprinkle with low-sodium worcestershire sauce and a small pinch of cayenne pepper if desired.

Fruit-and-cheese assortment
Any combination of fruits — seasonal or exotic — displayed with cheese varieties can offer excellent choices well within the guidelines of good nutrition. Just remember to limit your consumption to a single serving and be sure to opt for low-fat, part-skim or string cheese choices. One particularly attractive holiday combination is an assortment of seedless grape clusters displayed on a serving tray with fresh strawberries and giant blackberries alongside individual sticks of string cheese — inexpensive and easy to arrange. Alternative display: assemble kabobs of fruit and cheese cubes on bamboo skewers and insert the bamboo sticks into a whole pineapple.

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With this introduction and overview of appetizer options, we are developing a strategy to to tame the “Menu Monster” that might otherwise endanger your good nutrition during the festive celebration season. In future posts we will look at the rest of the meal and explore strategies to help you manage, course by course, to celebrate the very happiest — and healthiest — of holidays this year.

Which Holiday Foods Are Likely to Show up on Your Menu?

 

Will you choose the traditional Tom Turkey or or something else to star as the main entree on your Thanksgiving table? So many offerings are typically served as side dishes alongside the main dish — whatever it may be —that, because of the amount of food, a Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating to continue well into evening hours. It is not unusual for holiday meal preparation to begin at dawn or even on days prior. Copious leftovers are also common following the meal proper and may be recycled or transformed for days afterwards. In this post of PUT THE "THANKS" BACK INTO THANKSGIVING we will deconstruct the menu to complete the history of the holiday menu. 

 

>>> Turkey facts – 2015 <<<

Turkey being the most common main dish for an American Thanksgiving dinner today (nearly 90 per cent of the U. S. population will be eating the bird), the holiday itself has even come to be called “Turkey Day” in colloquial terminology. In a typical year U. S. turkey growers can be expected to raise at least 270 million turkeys, which are then processed into five billion pounds of turkey meat valued at more than $8 billion. At least one third of all turkey consumption occurs in the Thanksgiving-to-Christmas season, with per capita consumption in the USA reaching almost 18 pounds. The Broad-Breasted White turkey is particularly bred for Thanksgiving dinner and similar feasts because its large size (specimens can grow to over 40 pounds) and meat content make it ideal for such situations. With state-wide production expected to exceed 40 million birds this year, Minnesota is the top turkey producer in the United States, and North Carolina is close behind in second place.

Fortunately turkey promises to be in adequate supply this year; although, your bird might be priced as much 20% above last year's supermarket bargains.  Underlying this cost increase is the law of supply and demand.  The fact that more than 48 million birds had to be euthanized this spring to combat a particularly insidious strain of avian flu has driven prices upward. According to Corinne Alexander, a Purdue University agricultural economist, "This price increase is much larger than typical as a result of the avian influenza outbreak that affected turkey flocks earlier this year." Even though the epidemic has been quelled, the U. S. Department of Agriculture currently predicts wholesale prices for eastern market whole turkey to be between $1.31 and $1.37 per pound the last three months of this year compared with only $1.14 last year.

Ms. Alexander said the actual price paid by any given consumer can vary depending on the differences between frozen and fresh turkeys, organic and non-organic, brand names and the value of store coupons and price specials. "In some locations grocery stores may actually price turkey as a loss leader, and many will feature turkeys at special prices for frequent shoppers or if they buy larger birds," she speculated.

Other staples of the Thanksgiving dinner, though, are likely to be easier on the wallet. With cranberry producers expecting a good crop, the price of that side dish will remain about the same as last year. There are likely be adequate supplies of white potatoes and sweet potatoes too, meaning those food items are not expected to increase in price either. And finally energy prices, such as for electricity and natural gas, are unchanged or even lower than last year; so, it will cost less to cook Thanksgiving dinner — yet another reason to be thankful when you sit down to the table.

>>> Non-traditional turkey alternatives <<<

Non-traditional foods other than turkey are sometimes offered in addition to or substituted for the main dish at some Thanksgiving dinners. Ham, for example, is often served alongside turkey as an additional/secondary entree. Goose and duck, foods which were traditional European centerpieces of Christmas dinners, are now sometimes served in place of the Thanksgiving turkey here in the U. S. Occasionally poultry native to the specific region where the meal is taking place (e.g., quail, partridge guinea fowl) may appear on the menu. The so-called turducken, a Franksteinian combo-fowl created from deboned turkey, duck and chicken nested inside each other recently appeared on the market to the joy of innovative cooks looking for the "next best thing". Deep-fried turkey has risen in popularity because of its shorter preparation time, but this cooking method can expose the chef to significant safety risks.

In a few areas along the West Coast, Dungeness crab is commonly prepared as an alternate main dish, probably because crab season there starts in early November. Similarly Thanksgiving falls within deer hunting season in the northeastern United States, thereby encouraging the local addition of venison as an entree in some of the New England states. Vegetarians or vegans may substitute a tofu-based alternate or a special seasonal dish, such as stuffed squash. In Alaskan villages, whale meat is sometimes eaten. Irish immigrants have been known to serve prime rib of beef as their centerpiece since beef in Ireland was once a rarity; recently resettled families from the Emerald Isle have been known to save up money specifically for this dish to celebrate newfound prosperity and hope.

 

>>> Is it "stuffing," or is it "dressing"? <<<

Before roasting, most Thanksgiving turkeys are stuffed with a bread-based mixture (wheat, rye, white or cornbread) and then tucked into the oven. Sage is the traditional herb added to stuffing (or "dressing" if you prefer) along with chopped celery, carrots and onions. Other ingredients including chopped chestnuts or other tree nuts, crumbled sausage or bacon, oysters, turkey giblets, cranberries, raisins or apples may be added to bread stuffing to improve its flavor and texture.

Recipes for turkey stuffing and turkey dressing are usually interchangeable. Some chefs believe that if it's cooked inside a roast, it should be dubbed stuffing; if it's prepared outside the bird, then the proper name for it is dressing. But go south of the Mason-Dixon line, and cooks will call it dressing, regardless of its preparation method, citing the term "stuffing" as an unpleasant-sounding word. Likewise, dwellers in northern states and New Englanders generally refer to the dish as stuffing across the board. The famous cookbook, The Joy of Cooking, says that a mixture is considered stuffing if you cook it inside the bird and dressing if you cook it in a pan; however, The National Turkey Federation states that the terms are interchangeable.

So, much like the "soda" vs. "pop" terminology debate, whether you use the term "stuffing" or "dressing" is really a matter of where you're eating or where you were raised. But we can all call it one thing for sure: DELICIOUS!

 

>>> … and what about all those other side dishes? <<<

In the United States a globalist approach to Thanksgiving has become common with the impact of immigration and easy international travel. Basic "Thanksgiving" ingredients — or the intent of the holiday — can be transposed to a variety of dishes by using flavors, techniques and traditions from any number of ethnic cuisines. Often, limited only by the financial resources available, the holiday is happily celebrated with a veritable United Nations of dishes particularly when there is an adventurous crowd to be fed and guests' tastes vary.

Traditional Thanksgiving foods are particularly associated with the holiday, and although some of those foods might be seen at any semi-formal dinner in the United States, the meal itself often has something of a ritual or traditional quality. Many Americans, for example, would say any Thanksgiving is "incomplete" without cranberry sauce, stuffing or dressing and gravy. Others would advocate for different dishes including winter squash, sweet potatoes and/or mashed potatoes, dumplings or noodles, corn on the cob or hominy, deviled eggs, green beans or green bean casserole, sauerkraut (especially among those in the Mid-Atlantic region around Baltimore), peas and carrots, bread — rolls, cornbread (in the south and parts of New England) or biscuits — rutabagas or turnips and often a fresh vegetable salad too. For dessert, along with ice cream or whipped cream, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. Cookies, candy and nuts as well often are offered later in the day.

More innovative side dishes are likely to reflect the region or cultural background of those who have come together for the meal. For example many African Americans and other Southerners serve baked macaroni and cheese along with collard greens, chitterlings and sweet potato pie, while some Italian-Americans may tend to include a pasta dish like lasagne on their Thanksgiving table. Ashkenazi Jews could serve noodle kugel, a sweet dessert pudding, at the same time as other Jewish families might consume foods such as latkes or a sufganiyah which are commonly associated with Hanukkah because the two holidays are usually in close proximity and on extremely rare occasions might even overlap.

It is not unheard of for Mexican Americans to serve their turkey with a Latin accompaniment like mole and roasted corn. In Puerto Rico the Thanksgiving meal is generally assembled to include arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. In Puerto Rico typically the turkey is stuffed with mofongo. Cuban-Americans traditionally serve their turkey alongside a small pork roast and include white rice and black beans or kidney beans. Vegetarians or vegans, on the other hand, have been known to serve alternative entree centerpieces such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitute. Midwesterners of Norwegian or Scandinavian descent might set their table with lefse while those from a German background are more likely to include spaetzle. Celebrate diversity as a path toward unity around your dining room table.

And so it goes — as it turns out, there is no wrong answer to the question of what to include in your Thanksgiving food choices this year. Make your decisions based on tradition, personal preference of your guests or innovation; any or all of these approaches will provide diners with yet another reason to give thanks in the most sincere way.

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Having completed a survey of the history and the composition of our present-day Thanksgiving menu, our next venture here will take a look at improvements you may want to incorporate into your next holiday feast.  Recipes?  Cooking tips?  Yes, those — and more — can be found right here as part of our PUT THE "THANKS" BACK INTO THANKSGIVING series.

 After Plymouth Colony how did our Thanksgiving celebration evolve? 

 

Since that very first Thanksgiving celebration in 1621 Americans have spread out across the continent expanding their ranks with immigrants from every corner of the globe. How did historical trends affect the holiday menu? What events shaped the holiday that we celebrate so enthusiastically now on the fourth Thursday of November?

 

>>> Early days in the USA <<<

During the Revolutionary War the Continental Congress designated one or more days of thanksgiving each year, and in 1789 George Washington issued the first Thanksgiving proclamation by the national government of the United States. He called upon Americans then to express their gratitude for the happy conclusion to the country’s war of independence and the successful ratification of the U.S. Constitution. His successors John Adams and James Madison also designated days of thanks during their presidencies.

In the early days of the new democracy many of our Founding Fathers — Benjamin Franklin in particular — had high regard for the wild turkey as a true American icon, even for a time favoring it over the eagle to be named as our national bird. Alexander Hamilton actually proclaimed that no “Citizen of the United States should refrain from turkey on Thanksgiving Day.” As Thanksgiving fare, though, the big bird was uncommon until after 1800. It wasn’t until 1857 that turkey seems to have become part of the traditional dinner in many parts of New England.

 

>>> After 1800 <<<

By the mid-19th century Edward Winslow’s letter and Governor Bradford’s manuscript describing the Plymouth Colony celebration had been rediscovered; both were subsequently published and widely distributed. Boston clergyman Alexander Young later printed Winslow’s letter in his Chronicles of the Pilgrim Fathers, and in the footnotes there he somewhat arbitrarily declared that feast at Plymouth Colony as the first Thanksgiving.

Later on enough nostalgia developed for colonial times so that by the 1850s, most states and territories were celebrating Thanksgiving locally. Sarah Josepha Hale, editor of a popular women’s magazine, Godey’s Lady’s Book, was a leading voice in establishing Thanksgiving as an annual national event. Beginning in 1827 Hale petitioned at least 13 presidents, the last of whom was Abraham Lincoln, to extend federal status to the Thanksgiving holiday. She finally pitched her idea to President Lincoln as a way to unite the country after the devastation suffered during the Civil War. In 1863 Lincoln declared Thanksgiving a national holiday.

Ms. Hale apparently was also a real trendsetter for running a household in her day (think: a kind of Martha Stewart for the mid-1850s and also, incidentally, author of the nursery rhyme “Mary Had a Little Lamb”). Throughout her campaign Hale printed Thanksgiving recipes and menus in Godey’s Lady’s Book. She also published close to a dozen free-standing cookbooks. “She is really planting this idea in the heads of lots of women that this is something they should want to do,” says Kathleen Wall, the culinarian at Plimoth Plantation. “So when there finally is a national day of Thanksgiving, there is a whole body of women who are ready for it, who know what to do because she told them. A lot of the foods that we think of—roast turkey with sage dressing, creamed onions, mashed turnips, even some of the mashed potato dishes, which were kind of exotic then—are there,” she reports.

***

In ensuing years, as technology and transportation improved, food choices expanded.  In the next PUT THE “THANKS” BACK INTO THANKSGIVING we will look at some of the trends and developments that have led to Turkey Day 2015 and the options for celebrating the bounty in our lives today.