As sunlight made its way to the floor of the Mad River Valley, and the students were just waking up, True North staff bustled around the kitchen of the Inn at the Windridge Winter Campus making last minute Thanksgiving preparations. Hens were cooked, stuffing was heated, gravy was poured and even handmade whipped cream with a touch of Vermont maple syrup was crafted.
In the days leading up to this annual feast, every person at True North, both staff and student, had some role to play in laying the groundwork for the meal.Groups of students helped with the preparation by chopping fresh fruits and vegetables, assembling heaps of stuffing, filling Cornish game hens with herbs and fruit, and prepping the ingredients for loaded baked sweet potatoes. Throughout this time, anticipation of the meal grew and grew, as did the sweet and savory aromas around the winter campus.
Once all of the finishing touches were made late on Thanksgiving morning, it was time for staff to dish out the completed meal. Students, along with their guides, were each given their own Cornish game hen or tofurkey. Each group also received all of the Thanksgiving staples: stuffing, baked sweet potatoes, mashed potatoes, gravy, cranberry sauce, rolls, cranberry juice, apple cider, apple pie, pumpkin pie, and whipped cream.
Back in camp, the food was set over a festive table, complete with a tablecloth, plates, and natural decorations harvested by students to boost the holiday spirit. With great food, and surrounded by a supportive community, Thanksgiving at True North was a positive and memorable experience for all of our True North family.
