Published on: November 22, 2020
With Thanksgiving around the corner, we want to take a moment to appreciate the work that goes into producing the foods we eat at Thanksgiving and every day. There are many pests that attack the crops we grow and many hands that help get food from the field to our tables.
Many of us are also thinking about what foods we will prepare to share with our families. What's on your Thanksgiving table this year? Are you having mashed potatoes? Learn about pests of potatoes. Green bean casserole on the menu? See our beans page. Stuffing is a classic dish, often starting with onions and garlic. If you're using stuffing from the pantry, be sure to learn about pantry pests too. While they may not be everyone's favorite, Brussels sprouts are a common dish to serve alongside turkey. And for dessert, our pumpkin page will complement your appreciation of your pumpkin pie.
Finally, we wanted to share this post from the UC ANR Food Blog that highlights perspectives of Native and Indigenous communities on the Thanksgiving holiday with resources to learn more about Native-led food sovereignty in California.
Wishing you a safe and happy Thanksgiving from UC IPM!