The First Feast Project, Part 5: Adding Some Soul to Thanksgiving


| 11/24/2015 10:03:00 AM


Tags: Thanksgiving, soul, holidays, entertaining, Kiara Ashanti, Florida,

Read all posts from The First Feast Project series here.

Nothing can ruin a perfect plan, faster then input from others. Yes, other perspectives can be great. People sometimes see things you miss, but just as often they throw a monkey wrench in your vision. Such was the case as I pondered the answer, and underlying message of the question, “what else is on the menu?” 

To be fair to my friends, I should have expected the question. As detailed in post four, Disconnected, most people do not eat foods that harvested from the wild, or grown by their own hands. They don’t eat, venison or duck caught from the field. If it’s not from a grocery store, they don’t eat it. Beyond that point, myself and the guests are African-American. A traditional African-American Thanksgiving meal includes:  collard greens, sweet potato pie, candied yams, ham, or baked macaroni and cheese. None of these foods were eaten by the Indians or Pilgrims. When my dinner guests learned I did not plan on cooking any of those foods, I got that, “What you talking about Willis?” look of Different Strokes fame.

No amount of cajoling, explaining, or salesmanship on my part would move the core group from the idea of different food options. If I wanted to feed more than just myself and my brother, then a compromise--that is I had to give in—would be necessary. After a heated discussion, one friend asked a question, similar to the one that had lead down this road in the first place.

Kiara, have you given thought to the what the very first black people in America ate for thanksgiving?





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