TUAL ATIN
From Dough to Take-Home Delight
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CONTRIBUTING WRITERS
Patti Jo Brooks Olive Gallagher
Angie Helvey Lucas Holmgren
Robert Matsumura Dennis McNabb
Peter Murphy Edward Novak
Malia Riggs Kelly Romo
Gretchen Van Lente Ty Walker
Alice Williams Justin Woomer
Kerry Yu
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Tualatin Community Advantage Magazine
NOVEMBER 2024
KINNE
Shades of Autumn
The science of fall foliage
By Robert Matsumura, Contributing Writer
Crimson. Gold. Orange. The colors of fall. When summer cedes to autumn, nature puts on a spectacular show as trees and shrubs burst aflame in brilliant hues. This annual display, known as fall foliage, has captivated people for centuries, but have you ever pondered why leaves change color? The answer lies in the fascinating interplay of pigments, light, and weather.
The color transformation of leaves is a complex process driven by changes in the pigments within them as the seasons shift. In spring and summer, chlorophyll is the dominant pigment in leaves. It absorbs sunlight and transforms it to produce food for the tree through photosynthesis. Chlorophyll is what turns leaves green in color. However, as the days shorten and temperatures drop in autumn, trees begin to prepare for winter. Chlorophyll production ceases, and the green of the leaves begin to fade.
anthocyanins are not present in leaves year round. Their production is triggered by the fall’s cooler temperatures and the presence of light. As chlorophyll decreases, the leaf’s cells convert sugars into anthocyanins, which in turn produce the striking red and purple colors seen in certain autumn leaves.
Weather conditions also come into play in relation to the intensity of fall colors. Warm, sunny days and cool, but not freezing, nights produce the most vibrant foliage. Daytime warmth promotes the production of anthocyanins, while the cool nights decrease the breakdown of chlorophyll, resulting in pigments that shine more brightly. A sudden frost, however, damages leaf cells, interrupting the color transformation process and leaving foliage a dull brown.
But what happens to the leaves once the chlorophyll is gone? It is at this point where other pigments come into play. As chlorophyll breaks down, the colors of the remaining pigments become more visible. The yellow and orange hues of fall leaves are the result of carotenoids. These pigments are always present in leaves but their colors are typically masked by the dominant green of chlorophyll. As the green fades, carotenoids become visible, producing the bright yellow and orange shades of fall.
Anthocyanins are another group of pigments responsible for the red, purple, and blue colors in plants. Unlike carotenoids,
The timing of color change varies depending on the type of tree, its location, and the weather conditions. Each year foliage peaks at a different time as determined by the preceding weather patterns. Generally, the change commences in the northern regions first, and gradually moves south as the season progresses.
So the next time you
take an autumn stroll through a forest or park, take a moment to appreciate the intricate science behind the stunning display. The beautiful reds, oranges, and yellows are more than just a feast for the eyes; they are a testament to nature’s biochemical processes. As the trees prepare for winter, they dazzle with one last breathtaking show, a reminder of nature’s beauty and the wonders of scientific phenomena.
TUALATIN VALLEY FIRE & RESCUE
COOKING SAFETY PUT A LID ON COOKING FIRES
Cooking is one of the leading causes of home fires and fire injuries. Last year, more than one-third of the residential fires that Tualatin Valley Fire & Rescue responded to began in a kitchen.
• TVF&R crews encourage you to minimize your risk of a fire by organizing a safe kitchen and practicing these safe cooking tips:
• Keep a watchful eye on what you are cooking — never leave cooking unattended.
• Keep your cooking area clean, including the stovetop, oven, and exhaust fan.
• Keep dish towels and pot holders away from the burners on your stove.
• Watch your sleeves to prevent them from catching fire or getting caught on pan handles.
• Cooking oil can ignite quickly. Heat oil slowly and watch it closely.
Keep a fire extinguisher in your kitchen. Store it in an easy-to-reach location and know how to use it. The discharge of a portable fire extinguisher only lasts between eight and 10 seconds.
Put a lid on it.
The easiest way to extinguish a small pan fire is with a pan lid. Turn off the burner and carefully slide a pan lid over the pan from the side. The lid will “smother” the fire, while turning off the burner removes the heat. Do not move the pan until the fire is completely extinguished and the pan is cool. If you do not have a pan lid, you may also use a baking sheet or pizza pan.
Never transfer a burning pan from the stovetop to the sink or out an exterior door. The fire may grow in size and burn you or spread to a countertop, cabinets or curtains.
Grease and water do not mix.
Never pour water on a grease fire. Water causes these fires to explode as the burning material stays on top of the water, causing it to spread and putting you at severe risk of getting burned.
If the fire is large and/or continues to grow, do not attempt to extinguish it. Quickly get everyone outside and immediately call 911 from a cellphone or neighbor’s house.
For additional safety tips, visit www.tvfr.com.
State of Steelhead
How the fish is faring in SW Washington
By Lucas Holmgren, Contributing Writer
Southwest Washington rivers were once the “Valhalla” of steelhead according to a wise fish conservationist named Dave Brown. As he showed his spring-fed fish rescue facility, he told me about how he’d moved to the area because of the abundance of steelhead born in creeks and rivers like the East Fork Lewis, Salmon Creek, Kalama and many others. Over a few decades he saw the direct decline of what was once a barely-hidden treasure of fishing.
Historically, adult steelhead were inhabiting rivers like the Washougal, East Fork and North Fork Lewis year-round in various run timings, while glacier-fed rivers could hold yearround runs of Chinook salmon as well. Each river had its own unique “strains” of fish that would out-migrate to the ocean and return at specific times to spawn. Southwest Washington has rivers with larger waterfalls, which not only block some species like Chum salmon from going up, but also provide oxygen and cold water in the summer. Because of these falls, rivers like the East Fork Lewis and Washougal could support
adult summer steelhead that could hold at these falls during the low, warm water periods.
Today one can still say that technically there are “yearround” steelhead in Southwest Washington rivers. However, the abundance and flourishing runs have dwindled down to a disappointingly low percentage. This is not something to be blamed on any one factor, but rather a “death of a thousand cuts.” Does this mean Southwest Washington steelhead are doomed to extinction? I don’t think so at all.
Although we’ve lost a few species to extinction, a documentary by a fishing friend Shane Anderson called “Rising from the Ashes” details how wild summer steelhead were trapped by dams and landlocked. These fish simply kept spawning and feeding in the reservoir created by the dam as rainbow trout. Steelhead are rainbow trout and they are well documented to spawn together, with some going to the ocean and others staying “resident.” When the dams were removed, those “great grandkids” once again had the chance to migrate to the ocean, decades later. Within four years it was clear that the species had not only survived, but were immediately able to make the massive migration to the Pacific and back again, resulting in the largest wild run of summer steelhead on the Washington Coast.
This amazing example gives me hope for the summer steelhead that have gone “extinct” in their adult life cycle, trapped behind the three dams on the North Fork Lewis River. I don’t believe they are acknowledged, but they existed before the dams in the thousands. Could these steelhead still be swimming to this day? Are they just wild “rainbow trout” waiting for their opportunity to swim out into the ocean to feed? Summer steelhead in Southwest Washington rivers such as the Washougal and East Fork Lewis have barely hung on, and 2024 even had some solid fishing, but it’s the most at-risk fish we have. Any chance we get to keep cold, clean water flowing and help these fish to thrive? Let’s do what we can. Broodstock anyone?
TOP LEFT: Josh Helmes with a harvestable hatchery steelhead, which allows anglers to catch keeper fish and release wild fish (identified by intact adipose fin.) ABOVE: An ultra fresh summer-run steelhead is bright chrome but will develop more rainbow trout coloration after about a month or more in freshwater.
Cheers to 30 Years
“Where Good Friends Gather”
By Patti Jo Brooks, Contributing Writer
Boston’s Pub & Grill celebrates 30 years as a popular gathering place for Wilsonville residents. Known to the community as Boston’s Pub & Grill since 1994, Boston’s has seen generations of families and friends enjoy good food, good company and family-friendly entertainment. Longevity of this magnitude, which includes surviving the pandemic, can only be achieved with the support of the local community and Boston’s Pub & Grill has all of you to thank for that!
“We want to recognize and thank our community for supporting us through the years,” says Andrew Tinling, general manager and part-owner of Boston’s Pub & Grill, acknowledging that 30 years for a restaurant to remain in business is “a pretty big feat.” Reflecting back, Hank Jarboe (the pub’s principal owner) recalls, “In 1994, there wasn’t any community pub in Wilsonville. I remember thinking that Wilsonville really needed a place where the community and families could gather. That’s what was behind purchasing Boston’s.”
A 30-year anniversary celebration will be held at the pub November 1, with food specials and music to commemorate Boston’s long-time presence in the community. Enjoy a relaxed atmosphere indoors and an outdoor covered patio equipped with heat lamps for comfortable seating year-round. Boston’s shares that “There’s more to a Pub and Grill than just its food. At Boston’s, we care about those who join us.” Open Monday–Thursday, 9 a.m.–11 p.m.; Friday, 9 a.m.–midnight; Saturday, 8 a.m.–midnight; and Sunday, 8 a.m.–11 p.m. Boston’s extensive menus offer something for everyone.
A full breakfast menu, including Chicken Fried Steak, Prime Rib Hash and the New York Steak Pub Breakfast, is featured daily from opening until 1 p.m. Add an adult beverage such as a Mimosa or Bloody Mary from the full-service bar to complement your brunch or afternoon meal. Try Boston’s Fried Chicken, a menu staple since the restaurant’s beginning. Prepared in special fryers, the chicken is moist, golden and crispy and served with Boston’s own house-made fries. “We’re very famous for that,” Andrew notes. Another featured item is Alaskan Halibut which is used in Boston’s Fish & Chips and
Halibut Burgers. Soups, salads, sandwiches and more can be found among the American-style fare offered at Boston’s. Ask your server for vegetarian and gluten-free choices and check out the kids’ menu for all their favorites!
To ensure that the Pub & Grill receives only the freshest and highest-quality vegetables and meats, they partner with
companies who can be trusted to provide outstanding products. Fresh produce and meats are sourced locally whenever available. Boston’s also offers a great value at reasonable prices, high
quality standards and friendly and efficient service in addition to their great food. Join for Happy Hour every day from 3–6 p.m. or 9 p.m.–close. “It’s a great time to come in and try our food at a discounted price,” says Andrew.
From the very beginning, Hank has always believed in small businesses being an integral part of the community, a philosophy shared by Andrew.
Boasting many long-time employees and a family-friendly environment, Boston’s supports students and adults alike. They partner with Wilsonville’s football team which sells annual Wildcat Cards good for a 10% discount at Boston’s. The Pub & Grill also provides discounted meals for the Wildcats’ team dinners, hosts Wilsonville softball and supports numerous
local charities. They are committed to the community and participate in any way they can.
Enjoy breakfast, lunch or dinner, or join in Happy Hour at Boston’s Pub & Grill located at 29890 Town Center Loop W., Wilsonville. Phone (503) 682-0773. To view all menu listings, visit their website, bostonspubandgrill.com and scroll down to the bottom of the page.
From Dough to Take-Home Delight
Take ‘N’ Bake is the best of both worlds
By Dennis McNabb, Contributing Writer
by Malaina Kinne
Take ‘N’ Bake pizza is really the best of both worlds, isn’t it?
All of the benefits — fresh dough made from scratch every day, freshly cut vegetables, 100% mozzarella cheese freshly shredded from blocks — served piping hot in the comfort of your own home. Eating at a pizza parlor can be noisy and uncomfortable. Getting it delivered, the crust is often rubbery and lukewarm. Buying it frozen isn’t even in the same ballpark. Take ‘N’ Bake is the only way to go when it comes to great pizza, and Papa Murphy’s is the best pizza for your buck.
It all began back in 1994 with the merger of two highly successful Take ‘N’ Bake chains: Papa Aldo’s, founded right here in Hillsboro, Oregon in 1981; and Murphy’s, founded in Petaluma, California in 1984. Together they formed Papa Murphy’s, and have since gone on to win numerous accolades and become the largest Take ‘N’ Bake pizza brand in the country. Their core mission is simple: Take the hard work out of mealtime so you can focus on more important things like family and friends. It’s easy to understand why this has proven to be such a winning formula.
The Tualatin location has been here since 1987 and was initially owned by the corporation. That all changed, however, when it was purchased by local couple Jerry and Patricia Kenney in 2008. Jerry had been with Papa Murphy’s for almost 20 years at the corporate level and he was looking to slow down and move towards semi-retirement. He stepped down as Senior Vice President of Operations to become a franchisee, purchasing four locations in that first year alone (and three more since!). It makes you wonder what he would have done if he wasn’t “slowing down!”
Photos
At that same time their daughter Allison decided to change careers and join the family business. It was a matter of the stars aligning, and when she discovered they were building a family legacy, she wanted to be a part of it. She now co-owns all seven locations with her folks. Allison’s brother Sean is also an integral part of their operations. This truly is a family affair and a legacy to be proud of!
Don’t be fooled into thinking that because Papa Murphy’s is a nationwide chain that they are all corporate-owned! Many franchisees are small “mom and pop” teams — locals who live nearby and care for their communities. Allison and her family are incredibly generous and dedicated members of the community. They donate a lot of time, effort and money in supporting all the communities they serve. They
work closely with Our Giving Table, local schools, and local sport clubs with their fundraisers and auctions. This is the key difference between corporateowned chain restaurants and a locally, privately-owned “mom and pop” restaurant like Tualatin Papa Murphy’s — the Kenneys live in, work in, and support their local community!
Fresh ingredients are prepared daily — they don’t even have freezers on site! It doesn’t get any better than this. Papa Murphy’s always works toward accommodating food sensitivities whenever possible, such as gluten-free crusts, dairy-free cheese, crustless Keto pizzas, and are always testing new products to better serve their customers. The current favorite is the New Cheesy Stuffed Crust and fresh salads. This is one instance where it’s too good but also true!
Bring this article in with you and receive 25% off your purchase, or get the same discount by ordering online using the code Murphy25.
Papa Murphy’s Tualatin is locallyowned and operated. They’re located at 19407 SW Boones Ferry Road in Tualatin. You can order via phone at (503) 692-7272 (PAPA), or online at order.papamurphys.com.
Dead Poets Society (1989)
A deeply moving and existential drama, the movie’s repeated line “carpe diem,” seize the day, inspires us to get out of our routine and conformity to express our greatest passions and live our greatest lives. Very much in the vein of “carpe diem” and Whitman’s other line, “cease not till death,” Robin Williams’ character Mr. Keating, an English teacher, attempts to inspire his class of boys at an all-male boarding school in Vermont in the 1950s. And arguably he succeeds, inspiring a group of boys to resurrect a secret artistic society called, you guessed it, the Dead Poets Society, which was formed by alums such as poet Henry David Thoreau. In this group’s meetings in a cave in nearby woods, they share their lives, poetry, music, and joys and fears — and through connection and vulnerability, many discover their passions, such as writing, music, and acting. Sadly, one boy — whose misguided father refuses his son’s dream of acting in lieu of military academy and medical school — commits suicide rather than live a life of his father’s choosing and conformity. Trigger warning for suicide. Rated PG for mature content, but I’d suggest young teens and older.
Matilda the Musical (2022)
A charming and musical adaptation of Roald Dahl’s 1988 children’s book, it’s a mix of humor, heart, and a bit of magic. The tale of Matilda features a bright young girl with telekinetic powers who uses her smarts and powers to stand up to her neglectful parents and the school bully and headmistress Miss Trunchbull.
The musical differs from the ’90s movie with its vibrant, energetic performances, especially from the young cast and the incredible presence of Miss Trunchbull. Tim Minchin’s catchy, clever songs elevate the production, capturing both mischief and warmth, rebellion and joy. With a mix of whimsical storytelling and themes of empowerment, Matilda the Musical is a delightful, family-friendly movie that stays true to the book and original movie while delivering something fresh and entertaining. Rated PG for thematic elements, exaggerated bullying and some language.
Edward Scissorhands (1990)
Strange yet endearing like all Tim Burton movies, the gothic fantasy Edward Scissorhands has an “autumn in the suburbs” vibe to it. From the pastel cookiecutter houses to the black hilltop mansion from which Edward comes, to Edward himself — a pale-skinned, darkly clothed, melancholic Johnny Depp — this is a great movie to watch while curled up in a blanket with hot cocoa and buttery popcorn.
In the story, Edward is a bit like Frankenstein’s monster, a hobbled-together human, who, like the monster, has to adapt to society. Instead of the monster’s killing spree, thankfully, Edward has a knack for topiary trimming and giving haircuts to his female neighbors. He ends up staying with a local family, and the daughter (Winona Ryder) falls in love with Edward. With gorgeous production design, cinematography, and makeup (with an Oscar nomination), this is a real cinematic treat for the senses. Starring an incredible cast, including Vincent Prince, Alan Arkin, Dianne Wiest, Anthony Michael Hall and more, it’s rated PG-13 for brief violence and mature content.
Fall Facts
• Tree communication: Trees shed leaves in autumn to conserve water, but they also send chemical signals to each other, preparing the forest for winter.
• Aurora Borealis visibility: Autumn is one of the best times to view the Northern Lights due to clearer skies and increased solar activity.
• Hunter’s Moon: The full moon after the harvest moon is called the Hunter’s Moon, named for its brightness, which helped hunters track prey.
• Increased testosterone: Studies show that men’s testosterone levels peak in autumn, possibly due to evolutionary mating patterns.
Cheesy Broccoli, Turkey and Rice Casserole
Put the big bird to yummy use
Ingredients
3 cups chopped cooked turkey
10.5 oz can cream of chicken soup
1 cup sour cream
1¾ cup shredded cheddar cheese, divided
½ teaspoon pepper
½ teaspoon garlic powder
2 cups chicken broth
1⅓ cups milk
1 cup uncooked rice
2½ cups chopped fresh broccoli
2 sleeves round butter crackers
½ stick butter, melted
Directions
Preheat oven to 350°F. Spray 9-by-13-inch casserole dish with cooking spray; set aside. In large bowl, whisk together soup, sour cream, ¾ cup cheese, pepper and garlic powder. Whisk in chicken broth and milk. Stir in rice, turkey and broccoli. Pour into prepared dish; cover with foil and bake 65 minutes. With 10 minutes left to cook, prepare topping. Crush crackers in sealable bag. Pour butter over crackers, and toss to coat evenly. Open oven, remove foil and sprinkle remaining cheese over casserole. Top with crackers and bake uncovered for 20 more minutes. Remove from oven and let casserole sit for 3 to 5 minutes, and serve.
Hooking the Crowd
Local musician and fisherman is ready to break out
By Dennis McNabb, Contributing Writer
Local musician Lucas Holmgren is on the verge of becoming the newest Northwest singer/songwriter to break onto the scene. Although his name may already sound familiar due to his ubiquitous presence as a fishing personality on TV, magazines, and the “Addicted Fishing” Youtube channel, this multi-talented multiinstrumentalist is currently in the process of writing and recording an EP of original songs that will undoubtedly land him on the Folk/Rock map right alongside other popular contemporary acoustic songwriter acts such as Gregory Alan Isakov, John Mayer, and Morgan Wallen.
I had the distinct pleasure of speaking with Lucas for the purpose of this article, and found both his passion and enthusiasm inspirational. A dedicated student of music, he began playing at the age of 12. Diligent in his practice, he began recording at 14, teaching lessons at 15, and playing the local circuit shortly thereafter. Currently a member of multiple local touring and recording bands (Shofar Sound as well as The Bumala Brothers), Lucas has proven himself time and again to be the quintessential performer. Both bands are collaborative
efforts and have provided Lucas the platform to hone his skills, enjoy the musical chemistry and camaraderie inherent in that kind of environment and get some exposure along the way. That said, he’s ready to break out and start assembling a catalog of his own original tunes. Fortunately, as readers of this magazine, you’ll be among the first exposed to what will surely become new classics of the genre!
Lucas is a phenomenal guitar player. Watch any of his Youtube videos, and that will be readily apparent. What elevates him as an artist, however, is that he is also a very accomplished vocalist, bass player, and drummer! And, if his latest singles, “The Real You” and “Get Myself Right” are any indication, he’s also a fantastic songwriter. With beautiful hooky melodies, haunting vocals, profound lyrics, and crystal-clear production, these are songs that transcend genre and can be enjoyed by all. Lucas warned that most of the current videos on his channel are loose and improvisational. They were fun to make but they are not representative of his current direction.
“Good songwriting is at the heart of all great music,” he said, and with the concerted effort he’s put into these new songs, he’s hoping to reach a whole new audience. And there’s no reason why he shouldn’t find overwhelming success. Lucas is tremendously talented and these new songs are undeniable. He also happens to be about the nicest guy you’ll ever meet. He relentlessly encourages and supports other aspiring musicians, and is the consummate mentor. With this new endeavor, he simply hopes to develop his own craft and take it to the next level. So, if you enjoy modern blues pop with a country flair, or if you simply enjoy great music guaranteed to plaster a smile on your face, you owe it to yourself to check out Lucas Holmgren. Find him: @lucasholmgrenmusic on Youtube.
How Thanksgiving Became a National Holiday
The
role of Sarah Josepha Hale and President Lincoln
By Robert Matsumura, Contributing Writer
The Origins of Thanksgiving
For Americans everywhere Thanksgiving means gathering together with loved ones for a special feast, and celebrating all those things in our lives for which we feel grateful. Inspired by the traditional foods of that first Thanksgiving feast, turkey, mashed potatoes, stuffing, gravy, and pumpkin pie are the classics. The origins of this cherished day stretch back to colonial America, and are rooted in the interactions between European settlers and the Indigenous peoples of North America. The most widely recognized early Thanksgiving took place in 1621, when the Pilgrims of Plymouth Colony and the Wampanoag people came together to celebrate a successful harvest. This event, marked by a feast that included venison, fowl, and native crops, is often seen as the prototype for modern Thanksgiving celebrations.
The Pilgrims, having endured a harsh winter and nearly perishing, found themselves in the debt of their Wampanoag neighbors, who taught them essential survival skills, and helped them establish crops on which to subsist. The gratitude expressed in 1621 was a symbol of the complex and often strained relationship between the two groups, and helped foster cooperation and positive relations moving forward.
The Evolution of a Tradition
For many years, Thanksgiving was primarily a regional celebration observed in New England. Each state and community held its own Thanksgiving celebrations, often on different dates. The notion of a Thanksgiving holiday as a national holiday gained traction, however, in the mid-19th century, when one determined woman initiated a tireless campaign to unify the holiday on a particular day and celebrate it on a national scale.
Sarah Josepha Hale: The Woman Who Would Not Relent
It is Sarah Josepha Hale, a prominent American writer and editor, who today is credited with transforming Thanksgiving from a regional observance into a national holiday. Hailing from New Hampshire, Hale was famous for her literary works, particularly the nursery rhyme “Mary Had a Little Lamb.” As it turned out, her most significant contribution to American culture derived from her advocacy of Thanksgiving.
Hale launched her campaign in earnest during the 1820s, composing letters to various presidents and public officials, urging them to establish Thanksgiving as a national holiday. The impetus for her campaign was her belief that a national Thanksgiving would help unify the country, engendering a sense of shared American identity and gratitude. Not only were her letters and essays published in numerous newspapers across the country, as editor of Godey’s Lady’s Book, one of the most influential magazines of the era, she was in a unique position to rally public support.
Despite her tireless efforts, her pleas gained little support with lawmakers. Many politicians and leaders were hesitant to endorse a national Thanksgiving, concerned that it would impose on regional traditions or stir up political controversy. Undeterred by numerous setbacks, Hale persisted with a steely determination.
President Lincoln: The Turning Point
It was during the Civil War era that Hale’s efforts finally bore fruit. In 1863, President Abraham Lincoln, amidst the chaos of the Civil War, was striving to foster national unity and provide comfort to a war-weary nation. Lincoln’s decision to declare a national day of Thanksgiving was influenced by Hale’s tireless advocacy and her vision of a holiday that could unite Americans at a time of deep division.
In October 1863, Lincoln issued a proclamation declaring the last Thursday in November as a day of national Thanksgiving. Lincoln’s proclamation was a pivotal moment, both in the history of Thanksgiving and in the broader context of American national identity. His proclamation was
both eloquent and heartfelt, embracing themes of gratitude, reconciliation, and reflection. It read, in part:
“I do, therefore, invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of thanksgiving and praise to our beneficent Father who dwelleth in the heavens.”
The Impact of a National Holiday
Lincoln’s proclamation transformed Thanksgiving from a regional celebration to a national holiday. By declaring Thanksgiving a national holiday, Lincoln helped to bridge regional divides and promote a sense of gratitude and unity during a traumatic period in American history.
Over the years, Thanksgiving has evolved from its colonial roots into the modern celebration we know today. Always, though, Thanksgiving has functioned as a means of cultural cohesion in a diverse nation. As immigrants arrived on American
shores, each brought their own culinary traditions and customs. Thanksgiving served as a bridge — a common ground — allowing families of different backgrounds to come together for a food-based celebration of gratitude and community.
Gathering Around the Table
So as we gather around the table for turkey and all the fixings, with football on many a television screen, remember the story of how Thanksgiving became a national holiday. While the celebratory feast of the early Plymouth colonists with the indigenous Wampanoag was the genesis for this revered holiday, it was the willpower and persistence of dedicated individuals like Sarah Josepha Hale - combined with President Abraham Lincoln’s vision for national unity - that transformed Thanksgiving from a regional observance into a cherished American tradition. Thanksgiving exists not only as a time for reflection and gratitude, but also as a symbol of the resilience and unity of the American spirit.
WORD SEARCH SUDOKU
