Thanksgiving Trivia & Coloring Sheet

  1. What meat, in addition to wildfowl, did the Wampanoag Native Americans famously bring to the 1621 harvest feast?

  2. Which modern Thanksgiving staple was definitely not served at the first feast because the colonists did not have access to sugar or wheat flour for the crust?

  3. What ingredient, found only in North America, was first used by Native Americans for dye and medicine, and is now a traditional sauce for turkey?

  4. What common Thanksgiving side dish was invented in 1955 by Dorcas Reilly of the Campbell Soup Company?

  5. What is the main protein in a "Turducken"?

  6. Which U.S. state is the largest producer of pumpkins grown for canning and processing?

  7. The drowsiness many people feel after Thanksgiving dinner is often blamed on tryptophan in the turkey. What is the more likely actual cause?

  8. What popular side dish was a new ingredient to the Pilgrims in 1621, and was eaten as a grain ground into flour for bread or porridge, not on the cob?

  9. What is the main botanical difference between a true yam (rarely found in U.S. supermarkets) and a sweet potato (often incorrectly labeled as a yam)?

  10. According to the USDA, what percentage of a turkey's weight is usually composed of white meat?

Answers:

  1. Venison or deer meat

  2. Pie

  3. Cranberries

  4. Green bean casserole

  5. A chicken stuffed into a duck stuffed into a turkey

  6. Illinois

  7. Overeating and the consumption of alcohol

  8. Corn

  9. They are not related; yams are related to lilies, and sweet potatoes are related to the morning glory family.

  10. Approximately 70%

Download the PDF Printable Thanksgiving Coloring and Math Activity Sheet for Kids

Click the image to download the PDF Printable Thanksgiving Coloring and Math Activity Sheet for Kids

Advertising and politics shaped the Thanksgiving celebration we have now. Did you know:

Thanksgiving Historical Events Timeline

  1. 1621: The Harvest Celebration in Plymouth: The event commonly referred to as the "First Thanksgiving" was a three-day harvest celebration shared by the Pilgrims and the Wampanoag Native Americans after a successful first corn harvest. The meal likely included deer (venison), wildfowl (ducks/geese), fish, and corn.

  2. 1637: The First Official "Day of Thanksgiving" (Massachusetts): Governor John Winthrop declared a day of solemn thanksgiving in the Massachusetts Bay Colony. This day, unlike the 1621 feast, was rooted in the English religious tradition of solemn prayer and fasting, not necessarily feasting.

  3. Late 1700s: Turkey Becomes a New England Staple: While fowl was eaten earlier, by this time, roast turkey had become a common centerpiece for New England's regional Thanksgiving observance, cementing its place as the main course.

  4. 1789: George Washington's National Proclamation: President George Washington proclaimed for a national "day of public thanksgiving and prayer" on Thursday, November 26, to thank God for the new nation's Constitution, but it was a one-time event, not an annual tradition.

  5. 1827: Sarah Josepha Hale Champions the Holiday: Magazine editor and author Sarah Josepha Hale (who also wrote "Mary Had a Little Lamb") began her nearly 40-year campaign to establish Thanksgiving as an annual national holiday to unify the country.

  6. 1841: The "First Thanksgiving" Narrative is Created: The 1621 harvest feast was first linked to the Thanksgiving tradition by historian Alexander Young, who referred to it as "the first thanksgiving," popularizing the Pilgrim-centered origin story.

  7. 1863: Abraham Lincoln Declares a National Holiday: Amidst the Civil War, and influenced by Sarah Josepha Hale's letters, President Abraham Lincoln proclaimed the last Thursday in November as an official, annual national day of Thanksgiving.

  8. 1889: The Lavish Feast Myth is Established: Author Jane G. Austin's popular fictional account, Standish of Standish, described a wildly lavish feast with many dishes (including stuffed turkey), cementing the inaccurate, abundant image of the 1621 meal in popular culture.

  9. 1917: Marshmallows on Sweet Potatoes are Introduced: The Angelus Marshmallow Company hired a consultant to create recipes featuring marshmallows, popularizing the now-classic sweet potato and marshmallow casserole.

  10. 1924: The Macy's Thanksgiving Day Parade Begins: The famous holiday parade debuts in New York City, solidifying the holiday's association with family, spectacle, and a transition into the Christmas shopping season.

  11. 1934: The NFL Starts Its Annual Thanksgiving Game: The Detroit Lions played the Chicago Bears, kicking off the annual tradition of Thanksgiving Day professional football games to attract fans.

  12. 1939: FDR's "Franksgiving" Controversy: President Franklin D. Roosevelt moved Thanksgiving one week earlier (to the second-to-last Thursday) to lengthen the Christmas shopping season during the Great Depression, causing massive public confusion and protest.

  13. 1941: Thanksgiving Date is Fixed by Congress: Responding to the "Franksgiving" controversy, Congress passed a joint resolution establishing the holiday as the fourth Thursday in November, regardless of the day of the month.

  14. 1953: The First TV Dinner is Born from Turkey Leftovers: Swanson vastly overestimated demand for its Thanksgiving turkeys, leaving a surplus. A salesman suggested packaging them on aluminum trays, leading to the creation of the first successful TV Dinner.

  15. 1989: The Turkey Pardon Tradition is Formalized: While the practice of gifting a bird to the President dates back earlier, George H.W. Bush formally began the annual White House tradition of officially "pardoning" a turkey from the dinner table.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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