Hello and Happy Thanksgiving my prospective Champlain student friends.

A few days ago, we all chowed down. Chewing the turkey, or chewing the fat with Uncle George, we were all indeed chewing. Quickly enough, this brings me to my next point, chewing. Aside from wondering where this bizarre word comes from, (we can go and research its etymology later) consider how much chewing we do every day, especially on thanksgiving.

What I have to say may indeed be bold, but it needs to be said.

One more preface however, I love my teeth, they are wonderful, and without them the magic of sandwich would not be possible (sandwich=high-class cuisine off campus). I think that cranberry sauce should become the star of the thanksgiving show.

Turkey has held its honor in the sun for hundreds-maybe thousands of years. It's time to show old Ben Franklin's favorite bird who's boss.

Move over Tom-turkey, let's let the real star be recognized with an on board soliloquy. This toothless-useless dish has been playing support for so many years, no matter how much more tangy it is than bland, dry turkey.

Today, I issue this edict to all my peers and contemporaries, when you become captain of the board (or if your culinary influence holds weight at home today) request, no, demand the immediate institution of the cranberry sauce-canned, fresh, or mold as the crown jewel of thanksgiving.

Gobble, gobble,

-A.p