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Thanksgiving (Canada)
Oct 14
Other Scottish Country Dances for this Day
Today's Musings, History & Folklore
Happy Thanksgiving and Bonne Action de grâce’!
Happy Thanksgiving to all Canadian dancing friends and family! Celebrated on the second Monday of October, this feast day brings families and communities together to give thanks for the bountiful harvest and blessings of the past year. Canadian Thanksgiving has its roots in the early 17th century, when English explorer Martin Frobisher held a feast in 1578 to give thanks for his safe arrival in Newfoundland during his search for the Northwest Passage. This is considered one of the earliest recorded celebrations of Thanksgiving in North America. Over time, other settlers, particularly French settlers under Samuel de Champlain, also held feasts of thanks for successful harvests, forming what would become a regular autumn tradition. By the 19th century, after Confederation, Thanksgiving became more formalized. It was declared a national holiday in 1879, initially held in November. In 1957, it was officially moved to the second Monday in October, aligning with the completion of the harvest season and marking the modern-day Canadian Thanksgiving! 🇨🇦 🙏 🍗 🥧 🌽 🍎 🍏 ❤️
Thanksgiving Reel
Traditional Canadian dishes reflect the country's diverse cultural influences, geography, and rich natural resources. Some iconic Canadian dishes include:
Poutine: A quintessential comfort food, poutine consists of crispy French fries topped with cheese curds and smothered in rich, hot gravy. Originally from Quebec, it has become a beloved dish nationwide.
Tourtière: A savory meat pie typically filled with minced pork, beef, or veal, and spiced with herbs and spices. This dish is a holiday staple, especially in Quebec, often served around Christmas and New Year’s.
Butter Tarts: A quintessential Canadian dessert, butter tarts are made with a flaky pastry crust filled with a gooey mixture of butter, sugar, and eggs. Some variations include raisins or nuts, but the classic version keeps the filling simple and sweet.
Bannock: A type of flatbread, bannock has Indigenous roots and can be baked, fried, or grilled. It is often enjoyed with savory toppings like butter or jam, or even as a base for sandwiches.
Peameal Bacon (Canadian Bacon): Often referred to as "Canadian bacon" outside the country, this is lean, cured pork loin that is rolled in cornmeal and often sliced thickly and grilled. It's commonly served in sandwiches or as part of a breakfast plate.
Nanaimo Bars: A no-bake dessert originating from British Columbia, Nanaimo bars have a layered structure with a crumbly base (made from coconut, graham cracker crumbs, and nuts), a creamy middle layer, and a chocolate topping.
Cedar-Planked Salmon: A dish with Indigenous roots, this method of cooking salmon on cedar planks imparts a subtle smoky flavor. It’s a popular way to prepare the fish, particularly on the West Coast.
Montreal-Style Bagels: Smaller, denser, and sweeter than their New York counterparts, these bagels are boiled in honey water before being baked in wood-fired ovens. Popular toppings include sesame or poppy seeds.
Beavertails: A popular pastry, especially at winter festivals, Beavertails are fried dough shaped like a beaver’s tail and topped with various sweet toppings like cinnamon sugar, Nutella, or even maple syrup.
Split Pea Soup: This hearty soup, especially popular in Quebec, is made with yellow split peas, often cooked with ham or pork hock, and flavored with herbs. It’s a comforting dish, especially during cold Canadian winters.
Maple Syrup: While not a dish on its own, maple syrup is a Canadian icon and is used in many dishes, from pancakes and waffles to glazing meats and vegetables. Maple taffy, made by pouring hot syrup onto snow, is a traditional treat in Quebec during the sugar season.
For more on the history of Canadian Thanksgiving.
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