Thanksgiving at Home

According to newspaper stories and radio and television reports and news bites, Americans - whether or not they intended to - are making a greener choice for Thanksgiving and it’s not just the free range turkey or the organic cranberries on the table. We’re electing to stay home for the holiday. Frequent flyers know that air travel can be an angst-filled journey from the first security screening to the final boarding call. This time of year, traditionally one of the busiest in the skies, packed flights, expensive tickets and inevitable delays make any trip an adventure in worst-case scenarios. Statistics indicate Thanksgiving air travel is down significantly the last decade, and Travel Industry Wire, an online industry trade association for the U.S. airline industry, cites a 4 percent predicted decline for 2009. Gas prices, even though they have dipped in recent weeks, add to the cost of holiday travel by car. For many, the budget makes the rules. A still-shaky economy, record job losses and a general fear of what the financial future holds, makes it hard to rationalize sky-high airfare. For others, a genuine concern about the size of their carbon footprint dictates where they’ll carve the turkey. They eschew unnecessary travel and choose to gather with friends, family and nearby neighbors. For the rest of us, and I (although I can identify on some level with all of the above) happily fall into this group, there’s just something comforting about being home for Thanksgiving. Our family has travelled in the past, heading for family reunions, or a little rest and relaxation at warm Southern beaches or snowy mountain resorts, but as the children have grown and become more involved in holiday preparations, we’ve decided we’d all prefer to stay here. After 10 years of living 2,500 miles away from our families, we’ve grown comfortable with a smaller celebration. And, if I’m honest, I have to admit I prefer a quieter day at home to all the preparation - and expense - of a trip. I’ve also tried to see that much of the food that we will enjoy travels as short a distance as possible. We’ll mash Green Bluff potatoes and bake orchard apples in a pie. Eggs from my own little hens will go into the cornbread for the traditional Southern dressing. Herbs, onions and shallots from my garden will season our food. I’m a traveler. I love to see new places and explore the world. But, every now and then, especially when it comes to being grateful for what I have and for those around me, there is just no place like home.