By Henry John Steiner

 Historian of Sleepy Hollow, New York

Thanksgiving 1959. Could it be fifty-five years ago? My Austrian grandmother, grandfather, and aunt would drive up together to Tarrytown from their apartments on the Upper West Side for Thanksgiving dinner at the Steiner house on Crest Drive. The bread was picked up early that day from Alter’s Bakery on Cortlandt Street, with Mary gently cautioning from behind the counter that the loaves were still too warm to slice. And the car ride back to the house, with the German corn-rye bread speaking its aroma to my nostrils in its strange foreign tongue. The bread was a local creation that all the assembled adults lauded without reserve, filling me with a kind of youthful civic pride. The children would make “pipes” from the crust of a bread slice, a crust that had the texture of prime beef.

Alter's Bakery & Cortlandt StThe dinner that my French mother prepared was standard Thanksgiving fare. Maybe the string beans almondine would not appear on every table in the community. We had rice instead of potatoes, but, until I married an Irish-American, I had no idea of the magnitude of sin that was being committed. Indeed, even the Pilgrims were immigrants and had to be schooled in the correct way to set a Thanksgiving dinner by their Native American hosts.

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