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.
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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.