By Kurt Michael Friese
Gratitude is not only the greatest of virtues, but the parent of all the others. ~Cicero
Celebrations of the harvest have existed for as long as civilization, for indeed it was agriculture that necessitated both. But Thanksgiving is a uniquely American holiday; a celebration of the bounty shared by the native inhabitants of this land with foreign pilgrims. While Judeo-Christian prayers before a meal give thanks to God and Native Americans thank the very animal on which they feast, each are also a recognition of our own place in the world.
Giving gratitude for the bounty we enjoy demonstrates respect not only for nature and God, but for ourselves as well. And so, while gratitude should be acknowledged, felt, and practiced every day, we set aside one particular day each fall to celebrate the harvest and pay special attention to that which makes it possible for us to do everything else we do in this life. To recognize that food transforms us even as it is transformed into us.
The food that says Thanksgiving to me is my mother’s wild rice dressing which, in my own version, gives nod to those historic Native Americans. I never thought my mom’s recipe could be improved upon until I discovered the magnificent flavors of real Manoomin wild rice, hand harvested and parched on the lakes near Ponsford, Minnesota by members of the Ojibwe Nation. This is truly wild wild rice, far more flavorful, nutritious and surprisingly quick-cooking than the California-grown “paddy rice” that is commonly marketed as wild rice (In fact, a common Ojibwe joke on the White Earth reservation goes something like this: “How to cook paddy rice: put the rice in a large pot with a stone and plenty of water. Bring to a boil. When the stone is soft, the rice is almost done.”)
On Thanksgiving and every day, I am thankful for my family more than anything else, for they are my true source of sustenance and joy. I am thankful for my awareness of the importance and impact of my food. I am thankful for crisp autumn mornings and rain and my dogs. I am thankful that I am still on the right side of the grass.
And bacon. I am very thankful for bacon.
Next time you eat, whether around a sumptuous table or alone in the kitchen with that leftover turkey sandwich, stop for just a moment to consider what you’re truly thankful for.
Kurt Michael Friese is the founding leader of Slow Food Iowa, serves on the Slow Food USA National Board of Directors, and is editor and publisher of the local food magazine Edible Iowa River Valley. He’s also Chef and co-owner of the Iowa City restaurant Devotay, a freelance food writer and photographer, and author of A Cook’s Journey: Slow Food in the Heartland.
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Kurt – Love this piece. I have have a friend the brings or sends me rice from one of the reservations in Minnesota and I also noticed how beautifully it cooks up.
If this dressing sings like your writing, it’ll be a treat at anyone’s table.
– Jackie
Well aren’t you sweet. It is a truly delicious dish and, along with my mother’s Bourbon pound cake, the essence of the holidays.
I first learned about the Manoomin through the Slow Food Presidia project to protect and revive it, then learned more when I visited Winona LaDuke and the people who run the White Earth Land Recovery Project in the Ojibwe nation while researching it for my book.
This dish will grace our fine table thanks to your mom. Should I google White Earth Land Rec. Project to find this rice? Love your words of wisdom as always and since Thanksgiving seems to be one of those holidays that hasn’t lost it’s meaning we too, will be sharing our blessings before chowing down in style. Decided to go Italian this year for a change. Cancellations accepted from those who abhor garlic.
You can find the rice at http://nativeharvest.com/
And why would anyone abhor garlic? I’d sooner open a vein than go without garlic….
Excellent, Kurt. I’ll add that link to the post.
I am truly grateful for family and for wild rice and for my endlessly creative and courageous brother Kurt. Off to order some REAL wild rice now.
Oh my goodness Kurt . . I recently sent Lia a box of our local wild rice and now you are telling me it isn’t the best? 🙂 Sorry about that Lia (jk). I’ve never heard of your “real” wild rice but I’ll certainly order some today and see. My husband was involved in growing wild rice here in the Fall River Valley for a couple of years. That recipe looks wonderful and will be on our table this year too. And garlic? What a treat folks miss when they abhor garlic! We grow that here too. I wonder though . . . . are you going to tell me it isn’t real garlic? 😉
steph
I’ll have you know, Steph, that rice you sent me is earmarked for the Thanksgiving table . . . it looks great!
I’d better send you another box then Lia – and this is for you Kurt:
http://www.frwr.com/
steph
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Kurt . . . . making this again today. 🙂 Not sure with the new changes that you’ll see this but thanks! To you too Lia. steph