Tag Archives: Thanksgiving

In case you missed it …

Thanksgiving Recipes galore from the New York Times …

This is why The NYT is the greatest newspaper on earth! 

All their Thanksgiving recipes in ALL their special THANKGIVING guides!!

 It’s ALL HERE!     – R.T.

The New York Times guide to the year’s biggest meal, with our best recipes, advice and instruction. From turkeys to pies, yams to brussels sprouts, these are the essentials of a perfect Thanksgiving.

THANKSGIVING GUIDES

Thanksgiving feast open to the community! Tues., Nov. 25

Join us for our 2nd Annual Thanksgiving Feast, Tuesday (November 25) at 1 pm – at Every Day Miracles (recovery program center) on 25 Pleasant St.

This event is open to the general public, but please keep in mind that our recovery center does not allow children under the age of 18.

We hope that you can make it!

Please remember:

MOAR’s Holiday Forum  is on Tuesday, December 2 at Mechanic’s Hall

Our Sober Open Mic is Friday, December 12, at Everyday Miracles.

Wishing you health and  warmth!

Renee Christianne Henry

Everyday Miracles, Peer Recovery Community Center

25 Pleasant St., Worcester

The United States of Thanksgiving

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MASSACHUSETTS

Clam and Chouriço Dressing

Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table. It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines. …

Go to the bar above and click Massachusetts to read more! 

Top 10 reasons not to eat turkey this Thanksgiving

From PETA.ORG.       – R.T.

PETALiving-social-10-reasons-to-not-eat-turkeys-v1

Pardon me, pilgrim! This Thanksgiving, how about ditching the dead bird? In today’s farming system, beautiful, inquisitive, intelligent turkeys endure lives of suffering and painful deaths. Here are 10 good reasons to carve out a new tradition by flocking to vegan entrées, along with some scrumptious holiday cooking tips and recipes—and thankfully, none of them require stuffing anyone:

1. Personality Plus
Turkeys are “smart animals with personality and character, and keen awareness of their surroundings,” says Oregon State University poultry scientist Tom Savage. The Atlantic article “Consider the Turkey” reports that researchers “have found that when an individual turkey is removed from his flock, even in domesticity, he’ll squawk in obvious protest until reunited with his posse.” They relish having their feathers stroked. They dance when reunited with a person they recognize. Anyone who spends time with them at farm sanctuaries quickly learns that turkeys are as varied in personality as dogs and cats.

Wild Turkey

2. Let Them Give Thanks, Too
The natural life expectancy of turkeys is up to 10 years, but on factory farms, they are slaughtered when they’re just 5 months old. In nature, young turkeys stay with their mothers for the first few months of their lives. Since Thanksgiving is a time to take stock of our lives and give thanks for all that we have, let turkeys give thanks, too, by keeping them off your plate.



Read more: http://www.peta.org/living/food/top-10-reasons-eat-turkeys/#ixzz3JPvDn0J2

Thanksgiving meal donations needed at Friendly House

Every year the Friendly House on Wall Street provides hundreds of low-income families with soup -to-nut Thanksgiving meal ingredients!

Help them help others!

They are asking you to donate the following:

Canned vegetables

Canned cranberry sauce

Canned gravy

Boxes of rice

Beans

Boxes of stuffing

Instant potatoes

Frozen turkeys

Boxes of pasta

Pies of all sorts

THANK YOU! Your generosity is appreciated!

– R. Tirella

Worcester college kids do good! WPI fraternity house collects food for families this Thanksgiving!

This year, Lambda Chi Alpha at WPI will be working to fight hunger in Worcester through our 20th annual Food Drive to support Friendly House.

For the second year, we will be partnering with Sigma Alpha Epsilon at WPI in order to spread this initiative to the Shrewsbury area as well.

In addition, we partner with the Worcester County Sheriff’s Department, Price Chopper, the Worcester Sharks, and other local sponsors.

Over the past 20 years Lambda Chi Alpha has collected almost 2,000,000 lbs of food for local families in need, helping feed over 2,000 families each year during the holiday season.

Last year, we collected 146,000 lbs of food and this year, by spreading it to the WPI campus and possibly other campus’ in the Worcester Consortium, we hope to reach our new goal of 250,000 lbs.

Working with the Sheriff’s Department we help staff a table at Price Chopper (50 Cambridge street), this year from November 10th-16, to collect non-perishable food items.

Over the course of the week Price Chopper marks certain food items that are in particular need by Friendly House at the time.

Lambda Chi Alpha also distributes shopping bags to houses in the Worcester area, this year on November 9th, for people to fill with non-perishable food items. We then return on November 15th, rain or shine, to collect the filled bags.

We collect all these donations at our house and fill a box truck to send to Friendly House that afternoon.

We look forward to this event each year with the opportunity to organize this event and help out the less fortunate families in the Worcester and Shrewsbury area.

If you would like to donate to the Food Drive, watch for bags at your door on November 9 or contact Aaron Pepin, the Interim External Vice President for Lambda Chi Alpha, at (603) 689-3869, or at lca@wpi.edu<mailto:lca@wpi.edu>.

If you are interested in hearing more about how food or monetary donations are used, contact Gordon Hargrove, Friendly House Executive Director, or Susan Daly at (508) 755-4362.

Reaching our goal of 250,000 lbs of food is only possible with everyone’s support!

Anything that you can donate is greatly appreciated, the issue of hunger is a hard one to beat.

This Food Drive gives the families in need the opportunity to not have to worry about this as much going into this years holiday season.

Thanks,

Aaron  Pepin

Worcester Polytechnic Institute Mechanical Engineering 

Yummy recipes for the holiday season!

Deelish! And not one turkey, chicken or pig slaughtered! From PETA.ORG.  – R.T.

Soups and Salads

Entrées

Side Dishes

Read more: http://www.peta.org/living/food/celebrate-vegan-holiday/#ixzz3IIGauNXS

Morgan’s Moves: Thanksgiving column

By Edith Morgan

Are we still going “over the river and through the woods to Grandmother’s house” – to get together with family and eat a traditional meal? This year, as so many years before, I am the “grandmother”, and we are once again coming together at my home, to feast on turkey, cranberries, squash, pies, and any other goodies brought in . There won’t be a lot of formal talk about what we are all grateful for this Thanksgiving, but I believe we are all very much aware of what we have. Just sharing a great meal, and being under the same roof for some hours, these are precious times that we treasure, as life seems so much more hurried and busy nowadays, and so many of us are scattered around the country. I have been very lucky that so many of my “extended family” are only a short drive away and keep in touch throughout the year.

Of course, in many families, including mine, there occurs the great “separation” after the meal, when men and boys (and some girls and women nowadays) end up in the living room watching “the game”, while quietly, unbidden, several mothers and wives carry everything into the kitchen, wrap leftovers, stack dishes into the dishwasher, and scour pots and pans. And so I get to sit down, visit, chat, and snack on leftover pie and whipped cream, while we all catch our breath after overloading on rich calories….

But I try to spend a lot of time considering what there is to be thankful for: those of us who usually see the glass as half full, instead of focusing on the empty half, can always find much reason for gratitude.
Let us divide the areas into categories of importance;

Globally, let us be thankful that we are pretty much disengaged from two hideous shooting wars, and that Iraqis and Afghans can begin the great task of building their own countries; that there seems to be more awareness that we have to care for this small lovely planet, and that we are, in fact, responsible for much of its degradation – and that we managed to solve a problem in Syria by negotiating rather than blowing up everyone.
I am also grateful to the people of Massachusetts, my adopted state, that they have always been leaders in education, health care, and protection of the environment..

After working at the polls all day on election day, I am grateful to all those who came out and voted (Yes, there should have been many more!!!), thoughtfully made their choices, and ended up with a blend of old and new faces – who will guide Worcester for the next two years hopefully along the paths we have begun, and inspire all of us to keep in touch with them and feed them ideas that can continue to keep Worcester going forward.

And finally, on a personal note, I have embarked on a great adventure at age 83: I got married in September, and I am so very grateful to so many friends and family ,for their good wishes and support.
But most of all I am thankful to my husband Guy, for his persistence and his love and generosity.

And so I wish for all of you who read this that you too will have much for which to be grateful. Happy Thanksgiving!!

This Thanksgiving Day, meet a turkey named Fern

By Jennifer O’Connor

Some years ago, when I interned at a sanctuary for farmed animals, I’d sit in the barn, and a turkey named Fern would back up into my lap and demand to be petted. When I’d stop, she’d look over her shoulder imploringly as if to say, “More, please.” I always think of Fern this time of year, when supermarket bins are filled with the frozen bodies of her relatives. If people got a chance to know these interesting and personable birds, I believe they’d balk at baking and eating their wings, legs and breasts.

Turkeys on farmed-animal sanctuaries quickly prove themselves to be intelligent and industrious, as well as outgoing at times and shy at others, much like human children. As I sat in the barn watching them, the birds’ distinct personalities were immediately clear. Some, bold and hilarious, would walk right up and look me square in the eye as if to challenge my right to invade their space. Others, like a coy debutante, would peer over their shoulders, aloof but not wanting to miss anything exciting. Many, like Fern, would actually purr when being petted.

In a game of “one does not belong,” one wild turkey integrated herself into the rescued flock. Her plumage was iridescent and she stood out like a beacon. Her robust health contrasted painfully with the crippled legs, mutilated beaks and unnatural white feathers of those around her who had been saved from slaughter. Even though the rescued birds were safe and tenderly cared for, their hideous past had left them physically and emotionally scarred for life.

Like other birds, turkeys thrive in fresh air and sunshine and spend most of their time taking dust baths and scratching in the dirt hunting for tasty treats. They “gossip” with friends and shelter their babies under outstretched wings. On factory farms, turkeys are crammed by the tens of thousands into massive warehouses where there is barely enough room to take a breath much less move around.

Factory-farmed birds live in a thick stew of their own waste. Part of their beak and the ends of their toes are painfully cut off to keep them from injuring one another in the extremely crowded and stressful conditions. Some develop congestive heart disease, enlarged livers and other illnesses. Their unnatural forced weight gain often cripples them since their legs cannot support their oversized bodies.

In slaughterhouses, terrified turkeys are hung upside-down and their heads are dragged through an electrified “stunning tank,” which immobilizes but does not kill them. Many turkeys flail and fight to save themselves and manage to dodge the tank, so they are still conscious when their throats are cut. And if the knife wielder fails to cut the birds’ throats properly—and given the thousands going down the line every hour, that’s exceedingly common—the animals end up getting scalded to death in the tanks of boiling water used to remove their feathers.

This Thanksgiving, please take a moment to reflect: Can the fleeting pleasure of a meal justify the immeasurable pain and suffering of a bird who didn’t want to die? Give turkeys like Fern a reason to purr. Stuff yourself with mashed potatoes, cranberries, pumpkin pie and other goodies and leave the birds alone.

Jennifer O’Connor is a staff writer with the PETA Foundation.