First Thanksgiving?!

Last week my son brought home a letter from school about the first Thanksgiving in 1621, where the Plymouth colonists and the Wampanoag Indians shared an autumn harvest feast. It turns out the spirit of celebration and overindulgence are what remain of this First Feast; many of the foods we serve today merely connect us with the season and were not available in the early days.

Historians aren't completely certain what was included in the First Feast. Their research revealed a three-day bacchanalia focusing more on meats and far less on vegetables, a dramatic contrast from our modern-day meal. In addition, the colonists sugar supply had run down so cranberry sauce, pies and other sweet desserts were not on that menu. Here's a sampling of what you may have eaten at Plymouth Rock:

* Seafood: cod, eel, clams, lobster
* Wild fowl: wild turkey, goose, duck, crane, swan, partridge, eagles
* Meat: venison, seal
* Grain: wheat flour, Indian corn
* Vegetables: pumpkin, peas, parsnips, beans, onions, leeks, lettuce, radishes, corn
* Fruit: plums, grapes, an assortment of dried
* Nuts: walnuts, chestnuts, acorns
* Herbs & seasonings: olive oil, liverwort, cinnamon, nutmeg, ginger, salt and pepper

You may notice there isn't a white or sweet potato in sight! Use of dairy was also limited as cows may not have survived the trip over and the goat and sheep populations were limited.

So what'll be on my family's table this year? We're "breaking with tradition" and will attempt to reconnect with our founders. We'll share chestnut soup, venison with a dried cherry and onion sauce, parsnip pancakes, mashed rhutabagas with frizzled leeks, hashed brussel sprouts, lettuces with fennel, grapes, walnuts and Gorgonozola (not native but oh, so delish!), walnut onion muffins, pumpkin ice cream sandwiches with ginger cookies and chocolate sauce (again, the nod to modern-day necessities) and a ricotta tart with a dried fruit compote.

We're also hosting our first annual Thanksgiving Backgammon tournament. My father, who is 90 years old, will be joining us and is an avid game player. What a great way for him to forge a new bond with his grandkids and create memories they will have of him long after he's gone. My husband's parents will also be here. We're not going to pass up this tremendous opportunity for each grandparent to share one of their most memorable Thanksgiving experiences with our children.

The results of the Essen Question o'the Month, "What's your favorite component of the Thanksgiving spread?," indicate many of you are ready for a change, too. It seems like few of us really care about the big ole bird. Overwhelmingly, respondents crave stuffing, gravy and soup. Now that's a meal I could put my hands and heart around.

At the end of the day, it's about the people. So this year, consider relieving some of the stress and mess. Get together with those you love, share your stories and the rest will take care of itself.

I wish you all a very memorable Thanksgiving.

Thanksgiving Feast a Success

Thank you to the participants at last week's first annual Thanksgiving Feast Essen Class. We truly embodied the spirit of the season; we gave to each other by sharing tips, tidbits, fool-proof methods and shortcuts. We exchanged family stories and the history behind our individual traditions. We celebrated together. And today I am sending a generous donation to the Crispus Attucks Recreation Center to enable others who are less fortunate help themselves. We're establishing our own Essen traditions and defining community in its broadest terms. I'm looking forward to this becoming one of Essen's premier events through the years and already have roughly 105 ideas for next November. Again, thank you for your support and encouragement.