Whether you will be wrapped in the loving chaos of family on Thanksgiving or eating turkey burgers with friends at a local dive or serving bird with all the fixings at church or the local soup kitchen, I pour out the blessing of gratitude on all your heads. Here are thoughts from Benedictine sister and writer Joan Chittister for you to carry with you:
1. It’s important to dot our lives with unscheduled as well as scheduled feast days. That way we remember that we are able to make joy as well as to expect it. Or as Lin Yutang, the Chinese philosopher put it: “Our lives are not in the lap of the gods, but in the lap of our cooks.”
2. Food and feasting are the things that remind us of the unending glory, the limitless love, of God. Voltaire said of it: “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”
3. A Jewish proverb teaches us that “Worries go down better with soup.” Treating food as a sacrament rather than a necessity reminds us that, in the end, there is always more good in life than bad. The trick is to notice it.
4. To love good food is a measure of our love of life. Food preparation teaches us to do everything we can to make life palatable, spicy, comforting, full of love.
5. Sitting down to a meal with the family—table set, food hot, salad fresh, water cold, dishes matched and food served rather than speared—may be the very foundation of family life in which we celebrate our need for one another. The loss of the family feast may do more to loosen the family bonds than any other single dimension of family life.
6. One purpose of feasting is to get back in touch with the earth that sustains us, to glorify the God that made it and to pledge ourselves to save the land that grows our food.
7. In this country, we are conditioned to think that taking time to eat together, to make a meal an event rather than an act, takes time from the important things of life. That may be exactly why we are confused now about what the important things of life really are. “Happiness,” Astrid Alauda writes, “is a bowl of cherries and a book of poetry under a shade tree.”
8. Good food is the hallmark of every season: fresh fruit in summer, roasted chestnuts in the fall, warm bread in winter, oyster stew in the spring. Leslie Newman says of it. “As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” Good food is the sacrament of life everlasting.
9. Food doesn’t have to be exotic to be wonderful. Peasant societies give us some of the best meals ever made. It is always simple, always the same—and always different due to the subtle changes of sauce and cooking style that accompany it. As the Polish say: “Fish, to taste right, must swim three times—in water, in butter and in wine.”
10. To be feasted is to be loved outrageously.
—Sr. Joan Chittister, OSB