By Rachel Young,
Staff Writer

We’re due for another break from these sinister assignments; that’s right--Thanksgiving is this month, and there’s a lot ahead we can enjoy with each other. We have many things to be thankful for; we survived the whirlwind election, Havey still stands uncharred, and our lab computers haven’t exploded at random.

Thanksgiving means great food. I mean REALLY good food. Do you remember what Thanksgiving was like as a little kid? You could eat as much as your little heart desired, or until you rolled out of your chair. (Your little legs didn’t touch the ground, remember?)

It was a time to get teased by your uncle, your cousins, and let’s face it, your entire family. Well, many years--a handful of grudges and six beat-up cousins--later, I look back and smile. But let’s not make this a therapy session...

At an early lunch, I was able to talk to some of Seton Hill University’s (SHU) finest about the upcoming holiday. People’s eyes light up when I ask them about Thanksgiving. I am told stories of grandmothers, giant roast turkeys and lovely autumn evenings.

Antoinia Geathers, sophomore, said that her family watches the football game and recites a different prayer every year. After dinner, there are lots of desserts: pumpkin and sweet potato pie, and many kinds of cake.

Pat Wolfe, who works at the register and scans us in to eat lunch, knows Thanksgiving as a time for family.

One of her favorite foods to reminisce about are the roasted chestnuts and cranberry relish. “Thanksgiving is special and important because it’s just a time for family. You don’t need presents, because you have each other,” she said.

Nikki Kemp, junior, knows Thanksgiving is also about togetherness, even if you don’t eat the same food. “I’m a vegetarian, so I usually get a bagel from Sheetz.”

Rob Thomas, a freshman football player, also competes with his family with the pigskin at home. The wishbone is saved and broken after dinner by the youngest and oldest household members.

“My mother does Thanksgiving so well, I don’t know if I’ll ever be able to make it as good,” said Stephanie Reigh, senior. “Making the turkey just right and carving those perfect little slices is a skill I haven’t mastered myself. Nor have I ever attempted to bake a turkey; it’s frighteningly intimidating.”

Matt Zielinsky, graduate resident direct for the office of residence life, treks to Frankenmuth, Michigan to get to Bronner’s, the biggest Christmas store in the world. On the midnight after Thanksgiving he shops with his mom and grandmother annually.

I’m too overwhelmed to even think about Christmas; that will be five days after graduation for some; it’s miles and minutes away.

For now we have a nice holiday to enjoy while it’s here.

Thanksgiving will be at my dad’s house, and I’ve been assigned to do the cooking this year, so wish me luck.

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