The Conscious Thanksgiving Meal

I must admit, I have a lot of old-time recipes that I turn to religiously for the holiday celebrations. Since my great grandmother and grandfather traveled from the south in a covered wagon to settle in Wildwood, AB, I grew up knowing that I was an heir to many old and wonderful recipes.

As a child, I was always intrigued by the women in my family as they moved about in their kitchens, often preparing meals for large numbers of people. Each one worked in a distinct rhythm, and from the essence of who they were came unique culinary expressions. They rarely measured or even tasted their food but were guided by the aroma, appearance, and some kind of instinct that was unknown to me at the time.

Now that I look back, I understand that those women were not just cooking. They were leaving parts of their hopes, dreams, highs, and lows, and rich history in their recipes. We called it "soul food" because it came from the soul.

Originally, soul food was developed by the African slaves mainly from the American South. This dark period in history resulted in a cuisine fashioned from the meager ingredients available to the slave and sharecropper black families. The meat used was usually the least desirable cuts and the vegetables, some bordering on weeds, were all that was available for the black slaves to prepare nutritious meals for their families. From these meager ingredients evolved a cuisine that is simple yet hearty and delicious. Every ethnic group has what it calls "soul food" which is soothing, comfort food that brings back warm memories of family dinners.

So dishes like Hoppin' John, Sweet Potato Custard, Ham Cracklin' Biscuits, and Fried Green Tomatoes with Milk Gravy became part of my family history.  

Hoppin' John

2 ham hocks/1 bay leaf/ 2 onions, chopped/ 1 celery stalk/ 1/2 teaspoon of crushed red pepper/ salt and pepper to taste/ 2 cups of black-eyed peas/ 2 cups of uncooked rice

As you cook the ham hocks, bay leaf, onions, celery, and spices with some water simmered down, it produces a gravy or "pot likker" as we used to call it that you mix into the rice ever so carefully so that the rice is still fluffy and not gummy. The end results in a delicious, flavorful dish that goes well with any turkey or ham.

But this year, Thanksgiving 2019, we have a different kind of struggle than my ancestors had. Back then, they had to make the most of the meat and vegetables that were available by creating recipes that made the food stretch to oftentimes feed 10 or more people. Today, we have too much food and are wasting millions of pounds of food each Thanksgiving in Canada alone.

This not only undermines the spirit of the holiday but it ignores the many Canadians who frequently don’t get enough to eat. And wasted food isn't just a social or humanitarian concern—it's an environmental one. When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to the landfill and rots, it produces methane—a greenhouse gas even more potent than carbon dioxide.

So, we are embarking on what we call a "Conscious Thanksgiving" to create new recipes and traditions and these are some of the things we are going to do:

Serve a responsible Thanksgiving meal. Think further than just the turkey and try to reduce excess and food waste for the whole meal.

Choose a vegetarian menu. Sure, this may run counter to your traditions, but it can be a great way to break out and try something new. Meat adds to your carbon footprint, and many turkeys live inhumane lives, so choosing to go meat-free is great for them, too.

Go organic and fair trade. Look for coffee, tea, fruits, baking ingredients, chocolate, and even your wine to come with certified organic and fair trade labels. These foods are better for the planet and better for the communities producing them, too.

Choose grain-fed and free-range. If you can’t live without the turkey, at least go for one that’s had a humane, healthy life. Look for a turkey that’s been pasture-raised and free-range. Your local farmer is the best bet for finding such birds or you can try a sustainable supplier.

One thing I know for sure is that good food inspires good health, good thoughts, and happiness. This Thanksgiving, I encourage you all to try something different and be more conscious of your body and the planet and still prepare your meal in the same soulful way with lots of heart. A wise woman that I knew and loved once said "Cookin' is like makin' love. No matter where you do it, it's called the same thing but how you do it makes a heap o' difference."

Happy Conscious Thanksgiving my LinkedIn friends!

Leah