By now, plans have been made for how our Thanksgivings will unfold. Just before writing this, I listened to a call-in program on MPB radio as listeners shared how they’re adapting this year.
Lisa Long has never cooked a Thanksgiving turkey before, but she will this year.
Her family gathers in a group of about 15 most years, usually at her house in Starkville, and everyone brings a dish. She usually makes a side dish or a dessert while someone else handles the turkey, she said, but this year the group is limited to just her household — her, her husband and their 10-year-old daughter — due to the ongoing COVID-19 pandemic.
Even as she talks about plans for this year’s Thanksgiving preparations, there’s a wistful tone in Judy Otts’ voice.
On Thursday, the 47 residents of Carrington Nursing Center in Starkville will still enjoy a traditional Thanksgiving meal and some will have visits from relatives. The common areas will still be decorated for the holiday.
For five years, Dustin Nichols cooked meals on Thanksgiving Day and fed whoever came looking for food from his North Columbus home.
This year, the Alabama native is hoping for a broader reach.
Thanksgiving is a holiday filled with history, tradition and food.
Like many of you, our family plans to scale back this Thanksgiving — fewer people, much simpler menu, and aiming to do whatever we do outside, assuming Mother Nature is kind.
When Sherry Ellis left Georgia to return to her hometown of Columbus two years ago, she threw herself into community service.
“I grew up in Columbus and always was involved in community service,” Elllis said. “I always had a heart for it. So when I came back home, I wanted to do anything I could for the community.”
For the past 25 years, Annie Barry has spent most of her Thanksgiving Day giving.
Starting out in her own kitchen in 1994, Barry and her friends cooked and delivered hot meals to seniors and residents with disabilities in Lowndes County every year. What began as a small operation has expanded to serving thousands of county residents in need each year over more than two decades.
For the last several days, chef Beth Rogers has been preparing a Thanksgiving meal — for more than 100 people.
Last Friday, while in a conversation about the size of the necessary bird to buy, an acquaintance said to me, “If you don’t have leftovers for sandwiches, you really haven’t had Thanksgiving turkey.”