Pass the pie, hold the food section
After writing countless Thanksgiving stories over the years, it was nice to celebrate the holiday without the pressure of having to cover it.
Thanksgiving was the holiday that really did me in as a food writer.
Early on in my career, I tackled this feast — well, writing about this feast — with my heart first and my cooking skills second. The truth is that I’d never actually made a Thanksgiving dinner before I took on the food job at the Statesman in 2008.
I was 25 years old and still sitting at the kids table, frustrated at the turmoil I often saw in the kitchen and the tension I experienced around the table.
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