Richmond Times-Dispatch : 2020-11-26



VIRGINIA’S NEWS LEADER Lotteries A2 Business A18 Scoreboard C4 Marketplac­e C5 Movies D2 Comics D3 TV / History D6 GREEN BEANCASSER­OLE $5.00 • T H U R S D AY, N O V E M B E R 26, 2020 • NEWS 2 4/ 7 A T R I C H M O N D . C O M • FINAL A News Opinions A20 Weather B6 Copyright © 2020, 170th Year, No. 331 Since 1850 1896~1992 B Nation& World C Sports ABCDE THE RICHMOND NEWS LEADER D ThisWeeken­d Obituaries B2 Soccer C2 TAKE 75% OFF EVERYTHING IN THE BACK ROOM AY FRID CK BLA Save 15-50% on select of any regular priced FREE gift with purchase Born, Toms, Birkenstoc­k, Clarks, Merrell, and Uggs Dansko, Earth, Blundstone, Pikolinos, Vera Bradley, Munro,.... OPEN while supplies last! Shoe Shopping The Way It Should Be FRIDAY SHORT PUMP TOWN CENTER | 804.285.3473 THE VILLAGE AT SPOTSYLVAN­IA TOWNE CENTRE | 540.736.8600 8AM- 8PM SHOP EARLY FOR BEST SELECTION AND BIGGEST SAVINGS! SPIRITOF THE SEASON ••• SECTION S • RICHMOND TIMES- DISPATCH • THURSDAY, NOVEMBER 26, 2020 • RICHMOND. COM From the Insight archives TURKEYDAY The origins of Thanksgivi­ng food OTHER COMMON FOODS TODAY Potatoes: Both white and sweet potatoes are common side dishes served today that were not served at the Pilgrims’ first Thanksgivi­ng. The Spanish began introducin­g the potato to Europeans around 1570, but by the time the Pilgrims left for America, they had not become popular enough. However, New England’s native inhabitant­s are known to have eaten other plant roots such as turnips. White potatoes did not become a big part of the American diet until about 1872. Corn: Corn was plentiful at the first harvest but may not have been served in the way it is today. Corn would have been removed from the cob and turned into cornmeal, which was boiled and made into amush or porridge. For most Americans, the Thanksgivi­ng menu consists of similar foods, including turkey and pumpkin pie. While the Pilgrims’ first harvest celebratio­n has traditiona­lly been thought to be the reason behind our food choices, most customary dishes are spin- offs. Others were added later for different reasons. The Pilgrims may have had cranberrie­s during the first Thanksgivi­ng feast, but they would not havemade sauces. The sugar that was brought over on the Mayflower would have been almost or completely gone by fall 1621. Cooks did not begin boiling cranberrie­s with sugar and using the STUFFING Instead of bread-based stuffing, the colonists may have added herbs, onions or nuts to the birds they ate for extra flavor. Stuff- Americans also have been stuffing turkeys with oysters for centuries. Oysters were once the most commonly eaten shellfish in America and were used as stuffing to stretch out pricier poultry. Although turkeys were a staple of the colonists’ diet, it is not known if they ate the bird during their harvest festival. William Bradford, governor of Plymouth Colony, wrote about how colonists went on a “fowling” mission in preparatio­n for the celebratio­n. They could have brought back turkey, but a large part of why we eat turkey today is because of Sarah Josepha Hale’s recipe books. In them, she talked about the ideal Thanksgivi­ng menu and included turkey as 46million Number of turkeys consumed on Thanksgivi­ng in the U.S. EARLY CELEBRATIO­NS An early Thanksgivi­ngwas held at what is now Berkeley Plantation in Charles City County in December 1619, when colonists dropped to their knees and thanked God for their safe voyage from England. But most scholars trace the origin of the modern feast to a harvest celebratio­n among Pilgrims and theWampano­ag Indians in fall 1621 at the Plymouth Colony in modern-dayMassach­usetts. While their menu had some versions of the foods we consider Thanksgivi­ng staples, much of what they ate would not be seen on many American tables today. Even with the abundance of turkey, ducks or geese may have been consumed instead. Culinary historians also believe that much of their Thanksgivi­ng meal consisted of seafood, mussels in particular. They also had deer and fruits and vegetables. REGIONAL DIFFERENCE­S Today, regions have their own spins on Thanksgivi­ng. Themain dish is usually turkey for most areas (82 percent), but when it comes to the side dishes, each region has different preference­s. The most common side dish for the West is salad, while the Southeast eats macaroni and cheese. TheWest North Central states have green beans/casserole, and the central Southern states have cornbread. Themost common side in the Midwest is rolls/ biscuits. In the Northeast it’s squash. The Southeast is the home of canned cranberry sauce, while the Middle Atlantic states have There are also practical rea- THE ULTIMATE PUZZLE BOOK PAGE 1 rain rain PAGE 1