Thanksgiving
Then and Now
Making a mushroom stuffing
His dramatic coloring and plumage
make this Royal Palm Turkey the
center of attention at Stockhouse Farm
on Puget Island, not to mention the
ubiquitous gobble, gobble gobble!
BY DAVID CAMPICHE
T
hanksgiv-
ing around our
home was a
big deal. Mom was a
fi ne cook. She owned
and ran a bookstore
in Long Beach and
boasted the fi nest
selection of cookbooks
in the Columbia-Pa-
cifi c region. Cook-
books followed her
See Page 14
Photos by Laurie Anderson
It’s hard to resist a roasted turkey fresh from the oven. For many, Thanksgiving isn’t complete without one.
14 // COASTWEEKEND.COM