For most living in the United States, Thanksgiving is known more as the day of feasting than being grateful. Unhealthy, greasy, hot, rich entrees cover every space on dining room tables, kitchen counters, ovens, and fridges. However, not all dishes are the same for every household. The majority of traditional Thanksgiving dishes are very controversial in the United States; the top three most controversial Thanksgiving foods in America are: green bean casserole, cranberry sauce, and turkey.
For junior Tommy Martin, green bean casserole is delicious; however, it must be made in a very specific way.
“The green beans can’t be crunchy. They have to be soggier,” Martin said. “I know that sounds weird, but they need to be mushy and they need to taste good and they need to be soaked in the cream of mushroom, and the little crispy bits need to be on top.”
The reason why Martin prefers green bean casserole to be like this is not just because of the taste or tradition, but because of her love for her MiMi (grandmother), who makes this dish almost every Thanksgiving (and even after) .
“One time I asked her to make it, not even on Thanksgiving. I just wanted it so bad and she would make it for me,” said Martin.
Memories, especially personal, heartfelt ones of the people that make life easier, can affect one’s love for a food and how it’s prepared. Although, basic tradition is also a factor that rivals lovely memories–especially in the family of science teacher Patrick Reed.
Reed loves cranberry sauce, but only if it’s canned.
“I definitely have some bougie sensibilities about certain foods, but when it comes to cranberry sauce…the only kind of cranberry sauce I will eat is canned, gelatinous, jellied cranberry sauce,” said Reed. “The kind where you can see the ribbed lines from the can on the actual goo that is the cranberry sauce, the kind that you eat with a knife and fork.”
This is not a new appreciation; Reed has loved eating canned cranberry sauce since he was young, along with the other members of his family.
“Every Reed gathering has this…my daughter loves it as well. My wife does as well,” said Reed. “You almost have to use those ribbed lines to measure who gets equal amounts. Otherwise, it becomes a competition.
Even though it is a very specific and unique preference, the opinions of his peers have never changed Reed’s mind on how much he loves cranberry sauce, mostly because his peers’ opinions often vary as well.
“They either go ‘really?’ and they think of me as basic, or they point at me and go ‘YES!’,” Reed said.
If the whole family likes a main course or side and there’s a limited amount, a fight is usually guaranteed. However, when a main course or side dish is disliked, there’s always some to spare.
“I feel like turkey is kinda overrated,” said junior Elias Hensley. “Anytime I have had it, it’s sort of the same. It’s sort of dry, but whatever way it’s cooked, it’s sort of wet [from grease].”
While turkey is an extremely popular thanksgiving dish, it is known to be one of the hardest main courses to cook in a rush without coming out dry. This results in many forms of cooking it, such as deep frying, baking, and an unbelievable number of recipes for bastes and stuffings. Yet one wrong move or missing ingredient can ruin the whole process, and maybe even the bird itself. This is what can make it so unbearable to swallow for those that passionately hate turkey.
Some people don’t like the taste or texture of turkey in general.
“I guess it might just be a general thing, because even on sandwiches, it just kinda feels plain,” Hensley said. “There’s never any big flavor to turkey.”
While feasting is a major part of the holiday, what makes the food so special is not just the occasion– it’s the people you share it with. Whether or not the dish is hated or loved, it’s the people who prepare it the same way every year, who plate such huge portions for others even when they say “I’m on a diet” because they know it’s a lie, and who try to have conversations in an unbelievably loud and cramped house because they love their family. It’s the love and time that counts the most, not just the spices.
