What was the main dish at the first Thanksgiving? This intriguing inquiry often surfaces around the holiday within familial discourse and educational settings alike. While contemporary celebrations typically feature turkey as the centerpiece, are we not compelled to ponder the veritable nature of the first feast that took place in 1621? What specific ingredients graced the tables of those early settlers and Indigenous peoples? Moreover, can we delve into the historical context surrounding the nature of food available at that time? What were the agricultural practices prevalent among the Pilgrims, and how did these influence their culinary choices? Considering the ecological variations in the region and the interactions with Native Americans, which foods did they bring to the table? Might it have been venison or perhaps a medley of seafood, including fish and shellfish? What role did these offerings play in fostering a sense of community and gratitude during a time of uncertainty? Revisiting these questions could illuminate our understanding of Thanksgiving’s rich heritage.