Some people might find it unsettling, but for me it’s always fun to try and rethink cultural traditions to make them even better as we make them our own. After all, we’re human beings, rooted in action, so change is our bottom line.
Take the mighty turkey, for instance, the icon of Canadian Thanksgiving. Yes, take it some say, and do something different, something refreshing, something better with it as more and more of us try to reimagine the Thanksgiving saga that started on the East Coast of North America some 400 years ago.
Remember, the whole concept of Thanksgiving was all thanks to the Indigenous people who welcomed the earliest European settlers with food and drink and knowledge. If that doesn’t inspire you to do your own investigating and rethink this welcome custom hallmarking the reds and coppers of autumn, I don’t know what will. (A stop at the Thunderbird Café and Squamish Lil’wat Cultural Centre, maybe?)
We’ll get to some more of those new riffs in a sec, but first I just want to remind us all that however we choose to carry on the idea of Thanksgiving, especially since the echo of COVID is still shaping our world and the ways we interact with each other (are you missing some of your old pals, or getting sick and tired of the post-pandemic rage like I am?) it’s more important than ever to keep the concepts of gratitude and giving alive.
The Oxford Dictionary of Word Histories tells us that “grace,” “grateful,” “gratitude” and even “gratuity” (think “tipping” the next time you pay with a piece of plastic and see the autofill window come up for your input)—all these words come from the same root: the Latin gratus meaning “pleasing” or “thankful.” And the word “thanks” comes from the Old English thancas, the plural of thanc, which meant “kindly thought or gratitude.” Surprisingly, it’s also related to the English word “think.”
So… think kind thoughts with thanks. That’s still the essence of Thanksgiving to hold in our hearts. Something way more important than rustling up a big ol’ turkey and all the trimmings, anytime.
DON’T BE A TURKEY—TRY A NEW TRADITION
I know, I know—we’ve seen it all before. The weird and funky attempts at re-negotiating the mighty turkey at Thanksgiving or any feast time. Like the very bad idea of deep-frying a whole turkey that was kicking around a decade ago. How duh and dumber is that? A chunk of raw meat and skin-searing oil, all over an open flame.
Then there were the folks who suggested roasting a turkey on a hot car engine, bubbling it in a warm bath, or filling it with nanobots to cook it. I’m not making this stuff up! But I am thinking of some new ways to re-visit the mighty turkey. Ones that might open our eyes and push us a bit more towards a better way of eating.
Like maybe swerving towards some other meat or fish dish that’s not as environmentally fraught. Free-range chicken anyone? A nice spinach lasagna or portobello mushroom Wellington? Or just a heap of easy-peasy roasted veggies can be superb, especially if you don’t have anyone else to worry about. After all, it’s your Thanksgiving.
But if you’re into some kind of version of Thanksgiving turkey without an actual turkey, or any kind of meat, here’re some concepts I chewed over with Nicholas, one of my delightful nephews, and the only person I know who’s a dedicated vegan.
A lot of us want to go vegetarian, or vegan, since it’s an excellent idea for so many reasons. Like cows being the No. 1 source of greenhouse gases. And a cruelty-free lifestyle is laudable. But we don’t quite make it full-time. So given Canadian Thanksgiving is on a Monday, why not use the opportunity to cue up more Meatless Mondays all year?
Our pal, the internet, offers all kinds of recipes for roasting a whole cauliflower, whipping up a lentil and nut loaf, or marinating tofu with spices and orange slices for a vegan roast. Although, as Nicholas cautions, maybe try a dry run first. The results can be underwhelming.
But to avoid those pitfalls and more, just hop on over to Nesters Market or Whistler’s Creekside Market—my favourite grocery stores since they were both started by locals for locals—for some vegan turkey alternatives.
Nesters has plenty of Tofurky plant-based roasts, complete with wild rice stuffing and gravy. Rory Eunson, assistant manager, made one a couple of years ago and can attest to it. “It’s really good,” he says. “Just follow the directions on the label.” With roasted veggies on the side—Nesters stocks lots of those tasty Pemberton potatoes—and fresh homemade cranberry sauce, (again, the directions are on the label) you can’t go wrong.
Over at Creekside Market, manager Don Gourlie has stocked up on Gardein Lightly Breaded Turk’y Cutlets, for Thanksgiving or any time. The package sports a cheeky caution: it doesn’t contain potatoes or cranberries. “I’ve heard they’re really tasty and this time of year, they’re perfect for those families who have one vegan to accommodate,” he says. Like ours!
As for dessert, they both have tons of dairy-free options in the ice cream/whipping cream department. And lots of Wendel’s gluten-free pumpkin pies from Langley.
Or never mind pie and a hot oven. Just top off your ice cream dream with some of that fresh cranberry sauce. Still traditional but so deliciously simple, sweet and tart that you, and the rest of the beings sharing this gentle Earth, will have one more thing to be thankful for.
Glenda Bartosh is an award-winning journalist who reminds you Thanksgiving is the perfect time to donate to your favourite food bank, in Whistler or beyond.
