Known to some as National Turkey Day, Thanksgiving can often be a holiday for the carnivorous kind, with a big ol‘ butterball front and center and a wave of tryptophan-induced sleepiness soon to follow.

But for those who’d like to stay awake for the pumpkin pie, a vegetarian Thanksgiving may just be the gelatin-free whipped cream on the soy-based cake this year.

“Sure you’ve got your turkey, but there are so many other great foods you can cook on Thanksgiving,” said Sarah Deck, long-time vegetarian and Davis Food Co-op employee. “The turkey is just one of those foods that you can do without and still have a great meal in front of you.“

But what’s a Thanksgiving without a turkey, you ask? A healthy one. Decreasing the amount of meat in your diet lowers cholesterol and your intake of saturated fat and increases the amount of fiber in your diet, said UC Davis registered dietician Nancy Hudson.

The only unhealthy part about vegetarianism, though, is a depletion of iron, which can lead to tiredness, anemia and a lack of concentration, Hudson said. “There are other high iron foods you can add to your meal,” she said. “Dried fruits and eggs are a few. You should always try to implement beans as well, for protein.“

All those foods go quite well in a Thanksgiving side dish, she said. Adding raisins to a spinach salad will add both iron and protein to a meal, and having the traditional green bean casserole supplemented with toasted pine nuts will work to compensate for additional missing protein.

“Thanksgiving is pretty much centered around the [turkey], which is kind of funny because all the other food is actually vegetarian,” said Ignat Printsev, a senior biochemistry major and vegetarian of two years. “Compromise is pretty easy.“

The most common substitute for a Thanksgiving turkey is a Thanksgiving tofurkey – a soy, wheat and seitan product that comes in the shape and texture of a real bird and is significantly less expensive than one also. Many vegetarians serve a Tofurky with their Thanksgiving fixings to take the place of an actual turkey, or simply because it seems to be the “vegetarian” thing to do.

“In terms of our eating culture is structured, Americans tend to focus on meat and Thanksgiving is a pretty good example of that,” Printsev said. “The turkey is the centerpiece of the whole meal. While it’s American, it may not be the best thing.“

This is especially true during tough economic times. Not only does meat cost significantly more than most vegetarian meals – a large, free range turkey can cost up to $90 – cutting down on meat production takes less of a toll on the environment.

Producing meat requires much more water, fossil fuels and grains than producing vegetables, according to the United Nations‘ “Livestock’s Long Shadow” Report, so cooking up a tofurkey may just be a good idea, if sustainability is what you’re into.

However, having a substitute for a real turkey isn’t always necessary, Hudson said.

“Why try to make something else into a meat substitute when there are so many other foods out there that are good on their own? You should eat soy for the sake of soy, not just to take the place of or mimic meat,” she said.

Variety of food is certainly a characteristic of Thanksgiving that vegetarians can also implement, along with meat eaters. Since soy is classified as an allergen product, relying on soy products like tofu and soymilk could result in potential intolerance to any soy products in the future, according to the Bastyr Center for Natural Health. So incorporating a colorful array of vegetables, grains and fruits on the dinner table is an important quality of the vegetarian Thanksgiving.

For vegetarians “Turkey Day” is not exclusively about turkey but more so about family.

“The more important part [of Thanksgiving] is family,” Printsev said. “And with vegetarianism, the value of life exceeds the pleasure or the taste of meat.“

LAUREN STEUSSY can be reached at features@theaggie.org.

Thanksgiving is a time for friends, family and fat. It doesn’t matter if you’ve yet to succumb to the Freshman 15, if you go to the ARC every week or even if you haven’t eaten dessert all year; when you go home on Thursday, odds are you will gain weight. But you already know this.

Each year, Americans share the common belief that they gain about 5 pounds during the holiday season. But according to A “Prospective Study of Holiday Weight Gain,“ a study published in the New England Journal of Medicine by researchers from the National Institute of Child Health and Human Development (NICHD) and the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), you’re wrong.

Here’s the good news: the average American only gains somewhere from 0.8 to 1.1 pounds between Thanksgiving and New Year‘s.

The bad news is you won’t be losing it.

Studies similar to this have shown time and again that just one big meal can, in fact, harm you. Over the course of a year, the average American gains about 1.2 pounds. That means that the vast majority of the weight Americans gain each year is gained during the holiday season alone.

And for a noticeable minority of the population, they actually have a net weight loss during the rest of the year, according to a March 2000 release by the National Institute of Health.

So what is it exactly that is the major cause of this fattening? Let’s look at some components of a “standard” Thanksgiving meal, using, among other sources, Dr. Liz Applegate’s Nutrition Basics for Better Health and Performance:

Dark meat turkey, 6 ounces: 1,279 calories; macaroni & cheese, 1 cup: 500 calories; stuffing, 1 cup: 356 calories; sweet potatoes, 1 cup: 350 calories; mashed potatoes, 1 cup: 237 calories; green bean casserole, 1 cup: 222 calories; cranberry sauce, 0.5 cups: 210 calories; pecan pie, 1 slice small: 450 calories; ice cream, vanilla, 1 cup: 288 calories

Grand total: 3892 calories.

Of course, everyone’s standard meal is different. Some are vegetarians. In that case, 6 ounces of a Tofurky roast is only 286 calories. Although 6 ounces is often listed as the serving size, few people stick to this. And that goes for most of the foods listed. It is not hard to see the calorie count skyrocket.

So what is it that these calories amount to?

The calories can be put in terms of what a 155-pound individual would have to do to work off the 3892 calories in the “standard” meal:

Running at 10 mph (six-minute miles) for three hours, 27 minutes; or vigorously weight lifting (no rest between exercises with continuously elevated heart rate) for nine hours, 13 minutes; or biking at 10 mph for 13 hours, 51 minutes; or walking for 22 hours, seven minutes; or engaging in vigorous sexual intercourse for 38 hours, nine minutes.

It is easy to think that one big meal won’t affect you, but the above makes it apparent that it can and will.

As anyone who has taken Nutrition 10 can tell you, weight gain is the inescapable consequence of having your caloric intake be greater than your caloric expenditure. So there are two ways to undercut this gain: Eat less or burn more.

Though going against our customs (which, as Michael Hower mentioned in yesterday’s column, are relatively new), it is not necessary to eat as much as one can.

One simple option, according to the American Obesity Association, is just to use smaller plates, which will lead to smaller portions.

Also, if you have the choice between various dishes, go for the more nutritious one. If you’re deciding between a caramelized onion and corn bread stuffing or a cranberry, apple and ginger chutney for a side dish, go with the chutney. You will get much less fat and total calories, as well as getting much-needed vitamins.

Beside just watching what you eat, it is important to think about the rest of the day. If you make yourself go for a morning run, you can burn off about 100 calories for every 10 minutes you are out. While this won’t make a huge impact and make it smart to gorge later, it will reduce the impact from the main meal.

After the meal, go for a walk. This can be a great holiday tradition that lets you spend time with friends and family while still being healthy. Just make sure not to use this as an excuse to eat even more beforehand.

But the most important advice is to remember that Thanksgiving is not just about the food.

So when you wake up Thanksgiving morning, be smart. Start your day with a walk or run. Eat a light snack. And when dinner rolls around, don’t feel like you have to pig out just because it’s Thanksgiving. Twenty Thanksgivings down the line, you should be able to be thankful for your health, not for your stretch-pants.

ALEX WOLF-ROOT can be reached at features@theaggie.org.

“We serve a dish that we call ‘green yuck,‘ which is basically Cool Whip with fruit, nuts and a green pistachio pudding mix. That’s why it’s green. It looks really gross, but people like it.“

Nicole Cortichiato, sophomore, neurobiology, physiology and behavior

“Whatever Marie Callender’s is serving! My family does this thing called onion salad, which is just onions and vinegar. It’s pretty repulsive.”

Erin Stadler, junior, sociology

“Creamed carrots – it’s like mashed potatoes but with carrots instead of mashed potatoes. My grandma always made it. It’s not that great.“

Michael Collins, junior, international relations

“We have a traditional Vietnamese meal at my house. The most unique dish is shark fin soup.“

Vu Tran, senior, biological sciences

“My mom makes collard greens with turkey neck and fat-free pumpkin pie.”

Mary Odufuwa, sophomore, clinical nutrition

“We make monkey bread. It’s little balls of dough covered with sugar and cinnamon. We make a cobbler that has all of the fruits, like peach, apple and cherry. It smells like the kitchen sink, but it is really good. We also fry our turkey every year – my dad has lost many an eyebrow.”

Ashley Foster, sophomore, sociology

“We start with mimosas in the morning and we have cosmos in the afternoon.“

Brandon Oliver, senior, communication and psychology

“Every once in a while, if we go to my aunt and uncle’s house, we have chow mein.“

Danielle Young, sophomore, psychology and English

“I’m Jamaican, so my family serves a lot of traditional Jamaican dishes, like Jerk chicken and Escovich fish.”

Sofia Abdul-Sabur, junior, sociology

“My favorite dish is Adas Polo. It’s basically just a rice and lentil dish.“

Golzar Shaari, senior, French

Still looking for a place to have your holiday dinner? Try some local restaurants open on Thanksgiving Day.

Baker’s Square

Open 6 a.m. to 9 p.m.

255 Second St. (corner across from the Fast and Easy Mart)

756-4190

A Turkey Meal special for $14.99 will be offered. Slow roasted, hand carved turkey breast served with stuffing, cranberry sauce, homemade gravy, seasonal vegetables, dinner bread, dinner salad and a slice of pie. A Ham Steak Meal (bone-in) is available for the same price.

G St. Pub

Open at 7 p.m.

228 G St. (between Second and Third streets, across from Woodstock’s Pizza)

758-3154

The Graduate

Open after 9 p.m.

805 Russell Blvd., in University Mall

758-GRAD

Bar specials will be offered.

IHOP

Open 6 a.m. to 4 p.m.

1745 Cowell Blvd., next to Wendy’s

750-0170

A Thanksgiving Day turkey plate will be offered.

Mustard Seed

Reservations only; seating is from 4 to 6 p.m.

222 D St., near the Pence Gallery

758-5750

MustardSeedDavis.com

Mustard Seed will feature a four-course dinner at the fixed price of $49.00 a person. The dinner includes golden butternut squash, apple bisque, autumn greens with pomegranates, cinnamon persimmons and Laurscenel goat cheese, Diestel Ranch Turkey Breast roulade with traditional stuffing, country gravy, cranberry chutney and pumpkin pie with cinnamon cardamom whipped cream for dessert.

Kathmandu Kitchen

Open 11 a.m. to 3 p.m. and 5 to 7 p.m.

234 G St., between Strelitzia Flower Co and Jusco

756-3507

A turkey special will offered for $11.99.

Davis Sushi Buffet Japanese Restaurant

Open 10:30 a.m. to 2:30 p.m.

707 Second St.

297-1999

Little Prague

Open 3 to 8:30 p.m. (reservations preferred)

330 G St., Suite F

756-1107

$32 meal for adults and $15 meal for children. Meal includes a starter, main course, side dishes and coffee or tea. Choose from a selection of turkey breast, pork roast or vegetarian strudel for your main entrée.

Caffe Italia

Open 7 a.m. to 12 p.m.

1121 Richards Blvd. (across the street from In-N-Out)

758-7200

Football, turkey and pumpkin pie – the traditions of Thanksgiving may be familiar to most, yet the origins of this holiday remain somewhat mysterious.

Early settlers in the 16th century observed the holiday as a way to give thanks for a safe passage to the New World. But as America grew, so did Thanksgiving. Today, it is seen as the quintessential all-American holiday, and modern-day Thanksgiving is closely tied with the idea of America‘s civil religion.

“We have a civil religion that combines a faith in God with a faith in our political system, patriotism and nationalism,“ said American studies professor Jay Mechling. “It becomes a very important uniting factor in the U.S.“

Despite any religious associations, it is the secular nature of Thanksgiving that makes it so widely celebrated throughout the country. As a secular holiday, it allows Americans of different religious and cultural backgrounds to participate fully without feeling they are compromising their beliefs, said American studies professor Ari Y. Kelman.

“Ultimately, it‘s about family, food and football,“ Kelman said. “I don‘t know of any ethnic group that this doesn‘t appeal to.“

One iconic feature of the holiday is the Thanksgiving meal – and it, like the holiday, is open to interpretation. Mechling noted that many families adapt the basic formula of the meal to represent a part of their own cultural heritage.

“People then literally consume an ethnic identity that they have,“ he said.

Candice Lo, president of the UC Davis Chinese Student Association, spoke of Thanksgiving from an Asian American perspective.

“[Celebrating the holiday] depends completely on the family and their cultural background,“ she said.

Mechling compared and contrasted Thanksgiving to another big winter holiday – Christmas.

According to Mechling, elements in Thanksgiving – such as its lack of commercialization – are aimed to ease the material nature of Christmas.

“Thanksgiving is a corrective festival,“ Mechling said. “This correction can be seen in its re-emphasizing of values, like the family. Unlike Christmas, Thanksgiving doesn‘t usually involve giving presents or lavishing money on decoration. Thanksgiving is about everyone converging at home for a good meal.“

Families gathering and eating good comfort food can also help ease high levels of anxiety, he added.

The realities of Thanksgiving‘s origin may lie deeper within the human psyche. Mechling said that yearly festivals such as Thanksgiving coincide with the onset of harder times. Following in the tradition of the old European harvest festivals, Thanksgiving helps to order a naturally chaotic period.

“Human beings see periods like winter as danger-zones,“ Mechling said. “As we see signs of this danger approaching in fall, things dying and decaying, we celebrate festivals like Thanksgiving as a way of reassuring ourselves that we‘ll be OK through the winter.“

CHRISTOPHER BONE can be reached at features@theaggie.org.

Want to lower the carbon footprint of the family’s Thanksgiving dinner? Avoid the long lines at the supermarket by going to the Davis Pre-Thanksgiving Market today.

The market, located in Davis Central Park on Fourth and C Streets, will extend its shopping hours from noon until 6 p.m. for all last-minute holiday shoppers. Special items will be sold that cater to the holiday’s ingredient needs.

“It’s not difficult at all to make a Thanksgiving dinner from locally grown ingredients, especially if you come to the Davis Farmers Market. There is such a variety of locally grown ingredients, it really is a perfect opportunity for the holidays,“ said farmers market staff member Nicole Salengo.

Towani Organic Farms, for example, will be selling all-organic vegetables fit for a holiday feast.

“We will be selling organic squash, which is really good for squash soup, potatoes, pomegranates, pretty much any vegetable you could need for Thanksgiving. Plus, it’s all organic, so you are being environmentally friendly during the holidays,” said Guy Baldwin of Towani Organic Farms.

If the cooks in the family want to try a new recipe for Thanksgiving, the Davis Farmers Market provided an array of recipes for holiday dishes that have an international twist.

Cooks can try making dishes such as Kathmandu Kitchen’s spinach saab, Raja’s Tandoor’s persimmon-pomegranate-cranberry chutney or Thai Recipe’s Thai custard in a pumpkin shell. Spice up old family recipes with The Mustard Seed’s Garlic Mashed Yukon Gold Potatoes or the Hotdogger’s Chicken Apple Sausage Thanksgiving Stuffing.

All of these dishes were prepared and presented at the farmers market annual Thanksgiving Feast Display, which took place Saturday, Nov. 22. Local restaurants such as Ciocolat and Monticello Bistro shared their recipes in order to help inspire shoppers to cook their own feast made from local ingredients.

(See page __ for examples)

For last-minute shoppers who just need a few items, like bread, stop by the Upper Crust Baking Company stall.

“We will be selling our usual array of breads: challah, peasant bread, wheat bread and so forth. We sell exclusively at the Davis Farmers Market,“ said Trudy Kalisky, co-owner of the company

Besides the turkey, one of the best dishes served during Thanksgiving is dessert. Mel Garibaldi Farms will sell all of the produce necessary to make a holiday pie.

“I’m a farmer, not a cook,” Mel Garibaldi, the owner. “So I don’t know much about holiday cooking. But we will be selling all of the fixings you need for a pie the day before Thanksgiving. We’ve got apples for apple pie, lemons for lemon pie and persimmons for a persimmon pie.“

If cooking pies is not a family strength, let the Upper Crust Baking Company step in.

“We’ll have a very large selection of pies: apple pies, pecan pies, sweet potato pie, pumpkin pie and pecan with cranberries pie,” Kalisky said.

Many of the vendors that will be selling items on the day before Thanksgiving have been a part of the Davis Farmers Market for years. Shopping locally will keep students and Davis citizens alike connected with the Davis community, the vendors say.

“My husband and I have been involved in this market for 20 years and we don’t go to the grocery store anymore. This market is a lot of fun and [it has], perhaps, the best food in the area,” Kalisky said.

MEGAN ELLIS can be reached at features@theaggie.org.

Various local organizations are holding food drives or accepting monetary donations for Thanksgiving:

Free Thanksgiving meal, sponsored by Davis Community meals

Canned goods and non-perishables still needed

Thursday, 2 to 3 p.m.

St. Martin’s Church at 604 Hawthorne Lane in Davis

Call Bill Pride at 756-4008 for more information

STEAC (Short Term Emergency Aid Committee)

Currently accepting food or monetary donations

1900 E. Eighth St. in Davis

Call 758-8435 for more information

steac@steac.org

Davis Firefighter’s Union Thanksgiving Food Basket Program

Monetary donations still needed

Checks can be made payable to Davis Firefighter’s Union Local 3494, and can be dropped off at Station 31 at 530 Fifth St. in Davis

Winters Community Center

201 Railroad Ave., Winters

Call 219-9467 for information on donations and volunteering

Volunteers of America

700 N. Fifth St., Sacramento

Call (916) 442-3691 for information on donations and volunteering

The Salvation Army

Send monetary donations to:

130 Court St.

Woodland, CA 95695

Loaves & Fishes

1321 N. C St. in Sacramento

Call (916) 446-0874 for information on donations and volunteering

TODAY

Food Addicts in Recovery Anonymous

7 to 8:30 p.m.

United Methodist Church, 1620 Anderson Road

This program is for individuals recovering from eating addictions, bulimia and under-eating based on the 12 step program from Alcoholics Anonymous. For more information, go to foodaddicts.org.

MONDAY

World AIDS Day rally

11:30 a.m. to 1 p.m.

The Quad

Join the right against HIV by rallying with Health Education and Promotion to enhance HIV awareness on campus and the surrounding community.

TUESDAY

Coho Live

5 to 7 p.m.

Coho II

Hear Rob Roy, Richard N. Chia and Zeno and Amy Anne perform.

UWP workshop

4:30 to 6 p.m.

126 Voorhies

William Langewiesche, former Atlantic Monthly correspondent and current chief international correspondent for Vanity Fair, will discuss the craft of writing and pushing the boundaries of traditional journalism.

WEDNESDAY

Bin Laden’s Tapes

7 p.m.

University Club

Professor Flagg Miller will discuss the contents of the audio tape collection, how they were acquired and what insight they offer for Bin Laden and al-Qaida in the years before the 9/11 attacks.

To receive placement in the AGGIE DAILY CALENDAR, e-mail dailycal@theaggie.org or stop by 25 Lower Freeborn by noon the day prior to your event. Due to space constraints, all event descriptions are subject to editing, and priority will be given to events that are free of charge and geared toward the campus community.