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.

Tradition? Tradition!

Whenever something happens in my family that is not according to our existing plan, my husband and kids can always count on my to chime in, "Well, at least we've got another story to tell."

For it's the stories about the wonderful, wet weekend we just spent in New York, the time we showed up at the Baltimore airport for our flight out of Philadelphia, the out-of-service phone the night I went into early labor with my son, that make up the fabric of our family. Some stories are growing into larger-than-life tales, gaining more detail each time they're told. Other tales are evolving into something even bigger - they're the beginning of resolutions to take some action again and again. We're creating our traditions.

Join Essen on Thursday, November 15th for a new tradition - a local and sustainable Thanksgiving feast. We'll celebrate the bounty of Lancaster county as we prepare a holiday feast that's special enough for guests and easy enough for every day.

We'll also share in the tradition of giving back to those less fortunate in our bountiful community. One hundred percent of the proceeds for this class will be donated to the Crispus Attucks Community Center.

Become a part of Essen history as we create a tradition I will look forward to year after year.

Let's Talk

Essen was developed to meet the needs of the people of Lancaster county, Pennsylvania and will only thrive long term by evolving with you. Feedback over the past couple of months has been overwhelmingly positive. Cooking participants have mentioned how much they enjoy the class structure (demonstration and hands-on hybrid), the menu-based, yet recipe-driven format and concluding with a group meal around the table. Many clients have remarked how helpful it would be if they could cook once and have recipes for the "planned" leftovers. They'd also like serving suggestions to go with those additional recipes. In addition, the clients still needed to be assured the Class would end on schedule. I heard you.

Beginning Thursday, October 18th, Essen's Classes have been expanded to three hours. Weekday classes will meet from 10am - 1pm. More recipes, more menus, more tips and you'll be good to go on schedule.

Thank you to everyone who's been so open with constructive feedback on the Essen experience. It's only through input from you about what's working and what can be improved that I can meet your needs. Please keep up the good work!

As I've mentioned, the information and knowledge that's shared each week around the Essen table will be pivotal to the success of the Essen community. We leave feeling restored, refreshed and inspired, ready to tackle the challenges in our lives. As I think about, the Essen experience is not that different from the activity around my family table most nights of the week. We know we have 20-30 minutes of sacred time (no TV, no phone) to reconnect about our days, share a funny joke we heard, play a word game and talk about things that happened outside of our individual worlds.

Intuitively, we all know there are benefits to eating together as a family. In the past few years, a number of studies have been published citing the qualitative and quantitative benefits. I found this list of eight benefits of eating together on a regular basis. Keep in mind, these are not my words. However, the author hit on both "hard and soft" benefits and summarized them succinctly:

Reason #1: Communication and Well-Being
Conversations during the meal provide opportunities for the family to bond, plan, connect, and learn from one another. It’s a chance to share information and news of the day, as well as give extra attention to your children and teens. Family meals foster warmth, security and love, as well as feelings of belonging. It can be a unifying experience for all.

Reason #2: Model Manners (and more)
Family mealtime is the perfect opportunity to display appropriate table manners, meal etiquette, and social skills. Keep the mood light, relaxed, and loving. Try not to instruct or criticize—lead by example.

Reason # 3: Expand Their World…One Food at a Time
Encourage your children to try new foods, without forcing, coercing, or bribing. Introduce a new food along with some of the stand-by favorites. Remember that it can take 8-10 exposures to a new food before it is accepted, so be patient. Trying a new food is like starting a new hobby. It expands your child’s knowledge, experience, and skill.

* Include foods from other cultures and countries.
* Select a new vegetable from a local farmer’s market.
* Have your child select a new recipe from a cookbook, web site, newspaper, or magazines.

Reason #4: Nourish
Meals prepared and eaten at home are usually more nutritious and healthy. They contain more fruits, vegetables, and dairy products along with additional nutrients such as fiber, calcium, vitamins A and C, and folate. Home cooked meals are usually not fried or highly salted, plus soda and sweetened beverage consumption is usually lower at the dinner table.

Reason #5: Become Self-Sufficient
Children today are missing out on the importance of knowing how to plan and prepare meals. Basic cooking, baking, and food preparation are necessities for being self-sufficient. Involve your family in menu planning, grocery shopping, and food preparation. Preschoolers can tear lettuce, cut bananas, and set the table. Older children can pour milk, peel vegetables, and mix batter. Teenagers can dice, chop, bake, and grill. Working as a team puts the meal on the table faster, as well as makes everyone more responsible and accepting of the outcome. Improved eating habits come with "ownership" of a meal.

Reason #6: Prevent Destructive Behaviors
Research shows that frequent family dinners (five or more a week), are associated with lower rates of smoking, drinking, and illegal drug use in pre-teens and teenagers when compared to families that eat together two or fewer times per week. Even as older children’s schedules get more complicated, it is important to make an effort to eat meals together. Scheduling is a must.

Reason #7: Improve Grades
Children do better in school when they eat more meals with their parents and family. Teenagers who eat dinner four or more times per week with their families have higher academic performance compared with teenagers who eat with their families two or fewer times per week.

Reason # 8: Save Money
Meals purchased away from home cost two to four times more than meals prepared at home. At present time the restaurant industry’s share of the total food dollar is more than 46%. Due to scheduling, commitments, and activities, families eat out several times each week.

Consider bringing the "family" back to the dinner table. Sharing dinner together gives everyone a sense of identity. It can help ease day-to-day conflicts, as well as establish traditions and memories that can last a lifetime.

Essen in the News

As many of you have experienced first hand, creating a new business has its share of ups and downs. I feel incredibly fortunate that Essen has been one incredibly huge up. And today was no different.

Essen was featured in the "Your Life" section of the Lancaster New Era (the afternoon paper). I owe a huge thank you to Cathy Molitoris, the journalist who participated with us at the Essen Class a couple of weeks ago and allowed my story to be shared with Lancaster. Her coverage of my ventures has been the biggest gift a new business owner could ask for. From the bottom of my heart I thank you, Cathy. You're a gem.

Whatsa New? Just Ask Essen.

The great thing about a new business is that you have little reason not to try a new idea because nothing's been done the same old way for-ever and it's hard to make a mistake when things haven't been done before.

Well, a friend called for some menu planning advice yesterday of which I was happy to oblige. As you all know, I love food, I love everything about food and miss few chances to talk about food and its effects on people and their communities.

She hung up feeling satisfied given the refinement and direction in her menu and I felt good that I had helped minimize any insecurities related to entertaining. All of which got me thinking. (This is the part when growing up my father would say, "Oh, no, here we go again. I hate when you do that thinking thing.") Wouldn't it be useful if you had a place to call with your food, cooking and entertainment-related questions? You'd speak with a real, live person, you wouldn't have to figure your way through a long list of phone prompts only to find the company's closed and no one really speaks your language, both literally and figuratively. And it would be a courtesy service open to anyone in the community.

Well, here it is. Announcing ... Just Ask Essen.

Beginning Monday, October 1st, ring Essen each Monday from noon - 1 pm and I'll be there to brainstorm ideas to your wildest food-related challenges. Have you struggled to come up with side dishes for that fabulous vinegar chicken? How can you adapt your favorite recipes in light of dad's newly diagnosed heart disease? Try as you might, you cannot get that basic knife grip from Class correctly. Refresher please!

Whatever the issue, I'll be there with a big ear, ideas for you to consider, and, most importantly, a live voice to respond specifically to your needs at that moment in time. Essen time.

Here's to a Sweet, Sweet New Year

Some things just belong together. Tomatoes, mayonnaise and white bread (yes, I do eat it selectively). Movies and popcorn. Convertibles and sunny days. In my family, we define fall as: back-to-school, crisp mornings and hot days, apple picking and the Jewish New Year.

At this time of year, it is customary for Jews to wish each other "a sweet new year" and reinforce that goal by devouring copious amounts of food containing apples and honey. It got me thinking, "Why specifically apples and honey?"

A little bit of research turned up lots of reasons. The one that resonated most strongly goes something like this: There is a difference between the sweetness of an apple and the sweetness of honey. An apple is a sweet fruit which grows on a tree. There is nothing surprising about that--many fruits are sweet. But honey comes from a bee--an insect that is not only inedible, it actually stings. Nevertheless the honey that it produces is sweet. In fact, honey is sweeter than an apple.

Similarly, there are two types of sweetness in our lives: we have times of family celebration, successes in our careers, personal triumphs and harmonious relationships. These are sweet times like the apple is sweet. But then there is a different type of sweetness; a sweetness that comes from times of challenge. When things don't go the way that we would like them to, when tragedy strikes, when our job is in jeopardy, when we fail to reach the goals we expected of ourselves, when our relationships are being strained and tested, when we feel alone.

At the time when we are facing these challenges, they seem bitter and insurmountable, like the sting of a bee. But if we are strong and withstand the difficult times, and overcome the obstacles to our own happiness, we reveal layers of our personality that we would never have tapped into if we weren't challenged. Something deeper is brought out when we are tested.

My kids, at nine and five years old, already maintain a strong association between their religious New Year and sweet foods. To reinforce it even further, we decided to start a new family tradition and pick our own apples on the actual holiday. (No, we won't be collecting honey any time soon!)

So, last Thursday we took a short, ten minute drive south on 272 to Cherry Hill Orchards . The summer apples are at their peak and did we have a blast. John, the resident apple educator, encouraged us to ask him anything and to taste everything. The sweet apples are to the right; the tarter ones to the left. I planned to make apple sauce and apple cakes for the freezer and the occasional apple crostata, or Italian freeform apple pie. We also go through 3 -5 apples each day and wanted enough for the fruit bowl. We visited both sides of the orchard as I like to mix tart and sweet for the cooked items and we prefer the sweeter, crisper apples for everyday munching.

Here's what we sampled:

• Sweeter apples: Rambo, Ginger Gold, Gala, Honey Crisp, Fuji
• Tarter apples: Courtland, Pink Courtland, Jona Mac

By far, our hands down favorite was the Honey Crisp. It's sweet, with a hint of sour lemon, yet very crispy. Ginger Gold was the blandest apple we sampled. Pink Courtland was new to us and our friends. Curiously, the flesh is light orange and has a faint apricot taste. Gosh, am I talking apples or wine?!

A great surprise was that peaches, both yellow and white, were still plentiful. We grabbed a couple of handfuls as we were pretty overloaded with apples. I could have filled four more bags without blinking and I'm glad the voices inside my head encouraged me to stop. That's the thing about picking your fruit. It only takes a few minutes, you have a wonderful time connecting with the land, and you're always ready to come back for more. Maybe not 40 pounds more, but more.