Students unable to make the trip home for turkey with their families can still celebrate Thanksgiving in style with a bit of resourcefulness. Students stuck in Buffalo for the fall recess may consider tackling their dormitory kitchens to make a student-friendly Thanksgiving feast this year.
According to Andrea Costantino, director of Student Life, no events were laid down to accommodate students unable to return home for Thanksgiving. Students may find individual programs held in dining halls or hosted by RAs throughout the week, but there will be no University-wide program, unlike last year.
"We've talked about it, but we need to see if the student interest is really there," Costantino said. "For the most part, most students make plans to go home or go somewhere."
Those wishing to cook for themselves have many options, according to student experts who have made the substitution before.
According to Stephanie Sansalone, a junior psychology major, there are many pre-made foods that students can take advantage of to make a home-cooked meal. Instant mashed potatoes are ideal, according to Sansalone, as students only need to add milk and butter while cooking.
"Thanksgiving is the best holiday because it revolves around food and sleeping," Sansalone said. "I eat turkey and then I sleep all day."
Jimmy Barron, a sophomore electrical engineering major, said that while stuffing could be made in the microwave, Stove Top brand was equally fast and much tastier, not to mention being easier to prepare.
Some students may wish to purchase store-bought dessert, but many students choose to get acquainted with their oven and try out an easy recipe, according to Rachel Friedman, a junior history and Spanish major.
"The microwave is a best friend of mine, but I use the oven to make cookies," Friedman said. "They're yummy, they're easy, and they get the job done."
Ryan Horwath, a junior history major, recommends using meat other than turkey, which requires more effort in preparation, or just using a much smaller turkey than the traditional birds picked for a Thanksgiving feast.
"You could always use a meat other than turkey that doesn't require all that cleaning and stuffing," Horwath said. "I think you can buy pretty small turkeys though. That might be a good way to try it out."
Alana Greenberg, a junior media study major, recommends adding vegetables to any meal to make a more authentic Thanksgiving experience. For Greenberg, green been casserole is a family favorite and her favorite dish to make, whether she's heading home or celebrating with other students.
"It's a little more complicated than something like instant mashed potatoes, but it's not too difficult and adds some homemade feel to the meal," Greenberg said.
Greenberg recommends purchasing disposable utensils and pans so students can avoid the cleanup and head straight for the post-dinner nap.
"You can buy disposable pans really cheap too so you don't have to worry about cleaning up," Greenberg said.
Students like Emanuel Aron, a senior political science and English major, said that for students who want to give their Thanksgiving at UB a more authentic feel, a little bit of cooking can go a long way in making dinners feel right at home.
"It's nice to cook and keep tradition alive, even if you can't make it home for Thanksgiving," Aron said.
