Discovering the Origins of Thanksgiving Foods and Thomas Jefferson’s Winter Struggles
As Thanksgiving approaches, many of us eagerly anticipate the delightful spread of food that characterizes this beloved holiday. But have you ever wondered where these Thanksgiving foods originated? Recently, Robert H. Parrish, Jr., a retired educator and principal in the Thomas County School System, gave a captivating presentation on the subject.
Parrish, a member of the National Society Sons of the American Revolution and Chaplain of the Valdosta Chapter, shed light on the origins of our favorite Thanksgiving dishes. He traced the history of turkeys, potatoes, squash, pumpkins, corn, and cranberries, revealing fascinating facts about their beginnings.
Interestingly, the first Thanksgiving on American soil was celebrated long ago, on September 8, 1565. This historic event took place in what is now the city of St. Augustine, Florida. To commemorate this site, a towering 250-foot cross stands as a reminder of that momentous occasion.
But the presentation didn’t stop at Thanksgiving foods. Parrish also delved into the intriguing world of Thomas Jefferson, shedding light on the former president’s winter struggles. Jefferson, known for his influential role in shaping the nation, had a well-documented aversion to winter. In fact, he once exclaimed, I shudder at the approach of winter.
Living in Monticello and Poplar Forest, Jefferson faced the harsh realities of winter in Virginia. The freezing temperatures made travel difficult, taking a toll on Jefferson’s wellbeing. To combat the intense cold, he devised innovative clothing solutions. Modifying his waistcoats by sewing in stockings as linings, Jefferson sought warmth even in the coldest of temperatures. He could often be seen wearing a modified waistcoat paired with a wolf-skin pelisse and fur boots.
Another fascinating aspect of Jefferson’s life was his love for ice cream. Despite his disdain for winter, Jefferson’s ice house at Monticello was a marvel of 18th-century American ingenuity. With meticulous design and effort, the ice house would be filled with 62 wagon loads of ice, primarily cut from the nearby Rivanna River. This impressive feat would ensure a lasting ice supply from January to about October 15th, providing Jefferson and his guests with a cool delight during the warmer months.
Sir Benjamin Thompson, Count von Rumford, a contemporary of Jefferson’s, played an influential role in his winter experiences. Having written three comprehensive volumes on energy-efficient fireplace designs, Thompson’s work caught Jefferson’s attention. In fact, Jefferson owned two of these volumes, and eight Rumford fireplaces were incorporated into renovations at Monticello.
To enthrall the audience further, Parrish offered a drawing among the Dames in attendance. Two lucky winners received dish towels from Monticello, adorned with Jefferson’s Ice Cream Recipe and Macaroni and Cheese Recipe. Additionally, a Thomas Jefferson Cookbook was given away, ensuring that the attendees left with a tangible piece of history.
The presentation by Robert H. Parrish, Jr. left the audience with a deeper understanding of the origins of Thanksgiving foods and an appreciation for Thomas Jefferson’s ingenuity in combating winter’s harshness. From the humble beginnings of these cherished dishes to Jefferson’s winter woes, discovering the stories behind Thanksgiving traditions adds a layer of significance to the holiday feast we all eagerly await.
