"}
Food

Pass the oysters

Rethinking Thanksgiving dinner

Wednesday, November 20, 2013

The original Thanksgiving wasn’t exactly the Pilgrim and Indian love-fest we collectively misremember.

But despite growing recognition of the degree to which the Thanksgiving story has been rewritten, the same analysis has not been widely applied to the holiday’s traditional foods.

We still tend to cook the same dishes each year, dictated more by habit than history. The original Thanksgiving did not include turkey, pumpkin pie and other contemporary Thanksgiving staples. But it did, according to historians, include a lot of seafood, thanks to the event’s location on the Massachusetts coast.

Likely foods included cod, oysters and other shellfish, as well as venison. The first historical mention of turkeys at Thanksgiving was in an 1827 novel, Northwood, by Sarah Josepha Hale.

One part of the Thanksgiving story that’s true is that, afterwards, the Indians did indeed help the Pilgrims through the winter. Two years later, a Pilgrim preacher named Mather the Elder was able to thank God for smallpox, which had by that point killed many Wampanoag. A few years later many of the remaining Wampanoag died in King Philip’s War.

Compared to the holiday’s historical reality, looking at the actual food that was served at Thanksgiving is much less depressing. While there was no pie, the Pilgrims might have contributed stewed pumpkin, along with boiled bread (dumplings) and cheese curd fritters. And there might have been Sobaheg, a Wampanoag recipe still being made today by tribal members.

Sobaheg includes a trio of vegetables that are commonly associated with Native American farmers: corn, beans and squash. It also contains some kind of meat, like venison, or even turkey.

Indeed, centuries before European contact, Native Americans of the region had already domesticated turkeys. It just so happened, according to historians, that turkey wasn’t served during the original three-day bash. But if the historians are wrong, and some turkey had somehow snuck its way onto the original Thanksgiving table, it could very well have been via the Sobaheg.

Some Sobaheg recipes include clam juice, a simple version of oyster sauce, which has become indispensable in my kitchen. The simple fact that clam juice is more authentic to Thanksgiving than turkey is all the reminder we need that there is more to the Thanksgiving picture than what we’ve been fed.

[RECIPE]

Sobaheg

Ingredients (for a medium pot)

1 cup dry beans 

2 cups hominy corn (dried, canned, or frozen)

1-2 pounds turkey, white or dark meat
1 pound winter squash, trimmed and cubed
1 teaspoons each garlic and onion powder
An 8-oz bottle of clam juice
Salt or soy sauce to taste.
Optional: half-cup raw sunflower seeds, pounded to a course flour


There is a lot of leeway, in terms of how mushy you like your corn, beans and squash. I like the beans soft, but the squash and corn a bit more toothy. Adjust your procedure according to your own tastes.

Cook the beans in water until they’re nearly tender. If you’re using dried hominy corn—as opposed to canned or frozen—it should be cooked with the beans. While the beans are cooking, roast your turkey at 250 until it’s browned. Turn the oven off and let the turkey slowly cool.

When beans are soft, change the water, and set cooking on medium. If using frozen hominy, add it now. Add onion and garlic powders. When the turkey is cool enough to work with, pull it into pieces and add them to the pot. Let it simmer. If using canned hominy, add it now. About an hour before serving time, add the squash chunks. Adjust seasonings with salt or chicken bullion. Add sunflower seed flour, if using it, and stir it in.

It’s a simple, yet texturally diverse pot of stew, full of complementary flavors. And if you want to take it even further, a dollop of cranberry sauce adds a refreshing zing— even if there weren’t cranberries at the original Thanksgiving.

Ticket Cascadia
More Food...
Eat Local Month
A gold medal standard

If eating local were an Olympic sport, Whatcom County would likely be in the running for a gold medal.

In fact, every September we enter an intense training period known as Eat Local Month. Competitors join Sustainable Connections to celebrate the bounty that comes from the area’s…

more »
Firehall Cafe
Of appetites and art

Lynden is bustling these days, and there are no shortage of great places for a light lunch. One often-overlooked eatery on the city’s Front Street is the Firehall Cafe, located in the Jansen Art Center.

The bright, open-plan, 30-seat restaurant opened in 2012 with the debut of the center,…

more »
Small Potatoes
The spuds of summer

Potatoes are often considered a fall crop, to be hoarded in the root cellar through the winter, roasted with other roots and perhaps a sprig of rosemary and served alongside other hearty fare. But summer? Now is the time for spinach and lettuce, for peas, herbs, summer squash and all the…

more »
Events
Today
Skagit Tours

10:00am|Highway 20

Bard on the Beach

12:00pm|Vanier Park

Boating Center Open

12:00pm|Community Boating Center

We Grow Market

3:00pm|Northwest Youth Services

Music Enrichment Project Meet and Greet

4:00pm|Piper Music

Open Mic

7:00pm|Village Books

Get Out More Tour

7:30pm|Backcountry Essentials

Poetrynight

8:00pm|Bellingham Public Library

Guffawingham

9:30pm|Green Frog

Cascadia Weekly Subscribe Ad 1 Andrew Subin
Tomorrow
Bard on the Beach

12:00pm|Vanier Park

Boating Center Open

12:00pm|Community Boating Center

Hiking Basics

6:00pm|REI

Final History Sunset Cruise

6:00pm|Bellingham Cruise Terminal

All-Paces Run

6:00pm|Fairhaven Runners

Final BIFT

6:30pm|Boundary Bay Brewery

Amnesty International Meeting

7:00pm|Community Food Co-op

Skagit Folk Dancers

7:00pm|Bayview Civic Hall

Andrew Subin Swinomish 2016
Wednesday
Boating Center Open

12:00pm|Community Boating Center

Bard on the Beach

12:00pm|Vanier Park

Bellingham City Club Meeting

11:30am|Northwood Hall

Wednesday Market

12:00pm|Fairhaven Village Green

Lynden Book Club

12:30pm|Lynden Library

Sedro-Woolley Farmers Market

3:00pm|Hammer Heritage Square

Group Run

6:00pm|Skagit Running Company

Group Run

6:00pm|Skagit Running Company

Brewers Cruise

6:30pm|Bellingham Cruise Terminal

The Gun Show

8:00pm|Boundary Bay Brewery

see our complete calendar »

Swinomish 2016 Village Books Artifacts Wine Bar Northwood Steak and Crab Cascadia Weekly Subscribe Ad 1 Bellingham Farmer’s Market Andrew Subin