Thanksgiving Breeds Some Food for Thought

As is her wont, Gilda crafted a most delicious Thanksgiving meal: turkey, of course, accompanied by stuffing, mashed potatoes, butternut squash and Brussels sprouts. She even baked a pumpkin pie. 

But let’s get back to the side dishes served with the main course, specifically, the Brussels sprouts. The fact that I eat and enjoy Brussels sprouts is quite amazing given my antipathy (a mild word) towards them while growing up. 

As my father was a basic meat and potatoes with a side of rye bread kind of guy, my mother didn’t serve too many green vegetables. Those she did try to slip onto our dinner plates were often overcooked. Her asparagus, for example, came out limper than a deflated balloon. 

Not that I was a gourmand growing up (nor now).  My poor eating habits drove my mother back to full time work, she used to say. I rejected green peas as an infant, using them as projectiles cast far away from my high chair.

Today, peas are among my favorite vegetables. 

I overcame my distaste for asparagus quite by accident.  During a TWA flight to Los Angeles in first class, thanks to a frequent flyer upgrade some 30 plus years ago, the flight attendant didn’t ask. She simply placed an appetizer dish of cold asparagus before me. Like Mikey in the Life cereal TV commercial of yore, I tried them and liked them. 

On a trip to Dusseldorf, Germany, in 1990 I tried for the first time thick white asparagus, said to be a specialty of the region. They were right. They were extraordinary, a taste I have never had duplicated in America. 

At one of my favorite New York City restaurants, Chez Josephine, I am partial to the sautéed liver. Liver was to be avoided at all costs as a child. 

Gilda and I often eat sardines. My father enjoyed brisling sardines. I thought they were revolting. 

No doubt, each of you today consume foods you ran away from as children. Not to leave you wondering if there were any foods I actually liked back then, let me assure you I have retained an appreciation for stuffed cabbage, sautéed sweetbreads, homemade gefilte fish and matzo ball soup. And chocolate pudding topped off with a hefty dollop or two or three of whipped cream. My mother used to make My*T-*Fine pudding on the stove. As an added treat she would let me savor what was left inside the pot by sweeping my index finger on the streaked remains. I’m okay with today’s off-the-shelf, ready-to-eat version. As long as I have plenty of whipped cream. 

Thanksgiving Message on Eating Better, Hoarding and Free Tuition

With Thanksgiving upon us (mostly inside us by now), it’s hard to think about anything but food, so I’ll lead off with the thought that I eat better today than when I grew up because of TWA’s frequent flyer program.

Rarely did my mother’s dinner table exhibit any green-colored food item. The occasional broccoli head or asparagus spear showed up drooping in its limpness. My mother served no vegetable not thoroughly overcooked. I think she stayed away from serving green peas because they reminded her of my lousy eating habits. She claimed I drove her to return to full-time work in my father’s factory because I would throw back at her the peas she placed on my high chair tray.

Gilda had little success at first altering my diet. If meat and potatoes were sufficient for my father, they were good enough for me. All that changed about 10 years into our marriage. As an early member of TWA’s frequent flyer plan, I took advantage of first class upgrades when the elite section had seats available (back then just being a member of the program entitled you to free upgrades at no cost in miles).

During one transcontinental flight, the first class stewardess offered cold asparagus vinaigrette as an appetizer. Naturally, I passed, but then had second thoughts. Why not take full advantage of my first class status? It was a decision that changed my gastronomic outlook. I’d never before tasted properly prepared asparagus. Delicious. In short order I even became a delighted consumer of that most vile of childhood revulsions—Brussell sprouts. It helps that Gilda has become a gourmet cook.


The neurosis du jour is hoarding: At least three reality TV shows. Newspaper articles or columns such as the one Jane Brody wrote the other day in the NY Times (http://www.nytimes.com/2011/11/22/health/the-hoarder-in-you-a-book-that-can-help-cut-through-the-clutter.html?_r=1).

I'm a semi hoarder. Gilda’s always complaining I never clean out the week’s worth of newspapers from the kitchen until recycling day. Yes, Your Honor, I’m mostly guilty of that transgression. And my desk is a magnet for all sorts of papers and junk. When it gets really cluttered I spend half an hour throwing out really old papers whose reason for keeping in the first place escapes me.

My hoarding habit centers mainly around various pieces of apparel. I’m partial to pocket T-shirts, so naturally I bought a rainbow’s worth of shirts. I’ve also never come across a coat department that didn’t tempt me. Accordingly, our front hall closet is chock full of coats and jackets chosen to keep me warm in gradations of 10 degrees in temperature, but I’m clueless as to which one to wear on any given day. I have separate pairs of gloves, and scarves, for each coat.

Later, rather than sooner, I wind up donating a good portion of my excess apparel to charity. But while it’s in our closets, Gilda gives the greatest gift a hoarder can receive—patience.


Free No More? One of the last citadels of free college education, New York City’s Cooper Union, may begin charging tuition to undergraduates for the first time since 1902 (http://www.nytimes.com/2011/11/01/education/cooper-union-may-charge-tuition-to-undergraduates.html).

Gilda and I attended Brooklyn College, the closest entity to free higher education. Back in the late 1960s, Brooklyn College accepted only the best students, basically anyone with an A average. B students went to one of the other City University of New York schools, such as City College or Queens College. Tuition each semester was $50 ($332 in current inflation adjusted dollars) plus the cost of books. Today, tuition is $2,565 per semester for matriculated full-time students. Since it was a commuter school, few if any students incurred housing costs.

Shortly after we graduated in 1971, Brooklyn College initiated Open Admissions. Anyone with a high school degree could attend. Quality deteriorated. The grand experiment failed. The school has reverted to a more stringent admissions policy. I’m not familiar with Brooklyn College’s current academic standing, but when Gilda and I attended, it was a top notch liberal arts institution, virtually free to all who qualified.