Posted 10:43 pm Wednesday, November 14, 2012
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A Charlie Brown feast benefits East Texas Food Bank
Thanksgiving is full of traditions. One that I observe every year is watching the 1973 classic cartoon, “Charlie Brown Thanksgiving.” It illustrates a lesson that Thanksgiving is not just about eating, it’s about getting together, being thankful for one another and celebrating the blessings of the year.
As a child, the lesson may not be apparent. Children are probably more interested in the idea of popcorn, toast, pretzels, ice cream and jelly beans as a possible Thanksgiving meal — all served by a dog in a chef’s hat. Now that’s my kind of chef.
This very meal was the inspiration — from a child’s mind — for the East Texas Food Bank Charlie Brown Thanksgiving Feast that will be held at 2 p.m. Saturday. Ten-year-old-old Curt Pearson, a fifth-grader at Rice Elementary originally had the idea when he was 5 as a way to celebrate Thanksgiving with his school friends.
Since then, it has grown into an annual tradition and for the second year will be held at the East Texas Food Bank, 3201 Robertson Road. Everyone is invited to come to the Food Bank and watch the Charlie Brown special and enjoy a “traditional” Charlie Brown Thanksgiving meal.
The toast will be from Jason’s Deli, popcorn from Popcorn Junction, ice cream from Dairy Queen, jelly beans from Sweet Gourmet and pretzels with juice from Brookshire’s.
Organized by LT24, the kids gather around the big screen while sitting on hay bales and enjoy their Thanksgiving treats while watching Charlie Brown and the gang work out their Thanksgiving dilemmas. If you’ve seen the special the problems arise when Peppermint Patty finds out they will be eating popcorn and toast served by a dog instead of turkey and dressing.
The dilemma that faces several East Texas families is how to feed their families on Thanksgiving Day and other times. Through this event, the East Texas Food Bank hopes to raise awareness and collect canned goods for the holidays. Specifically, they are asking people who attend to bring tuna fish and other high-protein, low-fat canned products.
For more information or to make donations go to www.easttexasfoodbank.org/CharlieBrown or call the East Texas Food Bank at 903-597-3663.
As a child, the lesson may not be apparent. Children are probably more interested in the idea of popcorn, toast, pretzels, ice cream and jelly beans as a possible Thanksgiving meal — all served by a dog in a chef’s hat. Now that’s my kind of chef.
This very meal was the inspiration — from a child’s mind — for the East Texas Food Bank Charlie Brown Thanksgiving Feast that will be held at 2 p.m. Saturday. Ten-year-old-old Curt Pearson, a fifth-grader at Rice Elementary originally had the idea when he was 5 as a way to celebrate Thanksgiving with his school friends.
Since then, it has grown into an annual tradition and for the second year will be held at the East Texas Food Bank, 3201 Robertson Road. Everyone is invited to come to the Food Bank and watch the Charlie Brown special and enjoy a “traditional” Charlie Brown Thanksgiving meal.
The toast will be from Jason’s Deli, popcorn from Popcorn Junction, ice cream from Dairy Queen, jelly beans from Sweet Gourmet and pretzels with juice from Brookshire’s.
Organized by LT24, the kids gather around the big screen while sitting on hay bales and enjoy their Thanksgiving treats while watching Charlie Brown and the gang work out their Thanksgiving dilemmas. If you’ve seen the special the problems arise when Peppermint Patty finds out they will be eating popcorn and toast served by a dog instead of turkey and dressing.
The dilemma that faces several East Texas families is how to feed their families on Thanksgiving Day and other times. Through this event, the East Texas Food Bank hopes to raise awareness and collect canned goods for the holidays. Specifically, they are asking people who attend to bring tuna fish and other high-protein, low-fat canned products.
For more information or to make donations go to www.easttexasfoodbank.org/CharlieBrown or call the East Texas Food Bank at 903-597-3663.
Also on Saturday I will be conducting a Thanksgiving 101 cooking workshop at FRESH by Brookshire’s. From 2 p.m. to 5 p.m., I will be going through the entire Thanksgiving meal. The event is designed to be come and go and is informal so you can still get your shopping done.
From 2 p.m. to 3 p.m. I will be talking about side dishes, such as sweet potatoes, mashed potatoes, seasonal squash, soup, bread, appetizers and planning the timing of of these dishes.
Then at 3 p.m., I will be joined by Market Manager Herb Turner and we will talk about all things turkey. Any question you have about cooking techniques, timing, seasoning, temperatures, thawing or weight – we will have the answers. We will also be discussing gravy.
Then at 4 p.m., I will be joined by Myste Snow of FRESH and we will demonstrate easy pie crust and refrigerated dough options, as well as traditional pie fillings and other easy, yet impressive desserts. I hope to also cover table setting, decor and wine pairings.
We planned this for Saturday because many people will be shopping for Thanksgiving and we want to be able to help with questions and provide new recipes and tips. So bring your shopping list, recipes and questions and we will help with anything you need.
Once Thanksgiving is over, it’s time to start thinking about holiday baking and cookie swaps. On Dec. 12 the FLAVOR section will be filled with readers’ cookie recipes.
There will also be an award for the best cookie recipe and that cookie will be featured on the cover of the section. Prizes will be announced in the next couple of weeks. The deadline for submission is Dec. 4. Email your recipe to food @tylerpaper.com or send it to 410 W. Erwin, Tyler, TX, 75702.
From 2 p.m. to 3 p.m. I will be talking about side dishes, such as sweet potatoes, mashed potatoes, seasonal squash, soup, bread, appetizers and planning the timing of of these dishes.
Then at 3 p.m., I will be joined by Market Manager Herb Turner and we will talk about all things turkey. Any question you have about cooking techniques, timing, seasoning, temperatures, thawing or weight – we will have the answers. We will also be discussing gravy.
Then at 4 p.m., I will be joined by Myste Snow of FRESH and we will demonstrate easy pie crust and refrigerated dough options, as well as traditional pie fillings and other easy, yet impressive desserts. I hope to also cover table setting, decor and wine pairings.
We planned this for Saturday because many people will be shopping for Thanksgiving and we want to be able to help with questions and provide new recipes and tips. So bring your shopping list, recipes and questions and we will help with anything you need.
Once Thanksgiving is over, it’s time to start thinking about holiday baking and cookie swaps. On Dec. 12 the FLAVOR section will be filled with readers’ cookie recipes.
There will also be an award for the best cookie recipe and that cookie will be featured on the cover of the section. Prizes will be announced in the next couple of weeks. The deadline for submission is Dec. 4. Email your recipe to food @tylerpaper.com or send it to 410 W. Erwin, Tyler, TX, 75702.
