'Every year, we add more tables'

Not everyone can travel home during OHIO's Thanksgiving break, and the issue is especially challenging for international students. In 2021, Thom Stevenson, associate professor of instruction and director of food and beverage operations in the Patton College of Education, decided to do something about that.

Stevenson believes that the act of sharing a meal brings people together and builds resilience. Recognizing the international student population that would be on campus over Thanksgiving, he saw an opportunity to solve two problems at once. 

"What we wanted to do was provide a healthy meal option that helped share what is a culturally significant event that happens here in rural America," Stevenson said.

The annual "Home Away from Home" Thanksgiving dinner was born.

Hosted in and around the demo kitchens in Patton Hall 120 on November 27 (Thanksgiving Eve), the event brought 160 people from across campus together for a full, traditional holiday feast. Complete, as they say, with trimmings.

Aba Wilson is a graduate student from Ghana studying exercise physiology, who attended the event for the first time this year. 

"This is a really neat way to bring students together and to give international students a feel of what Thanksgiving is about," she said, "which, I think, is basically sharing."

Sharing, indeed. There were 210 reservations for the event this year for dine-in and to-go meals. 

"Every year we add a little more," Stevenson said. "Every year we get some more volunteers. Every year it kind of grows. Every year, we add more tables."

The event doubles as an experiential learning opportunity for students in the restaurant, hotel, and tourism major. Along with Stevenson, they prepare and serve all the food at Home Away from Home. 

The students learn to cook the traditional food in various ways, as halal and kosher options are available to attendees. Community volunteers are also enlisted to help serve the many guests who attend. 

Raghad Alkhazraji, a graduate student in Patton's higher education and student affairs program, attended with a friend this year. 

"Opportunities like this to have traditional holidays and celebrate with people are really important," she said. "I just wanted to come and gather with people."

• Seventeen turkeys, 11 prepared in a traditional manner, three kosher and 3 halal.
• Southern style mac and cheese made with 20 pounds of pasta.
• Smashed Yukons made from 60 pounds of potatoes.
• Italian-style green beans, 20 pounds.
• Thirty pounds of sweet potatoes, served with marshmallow topping.
• Corn pudding from 25 pounds of corn.
• Turkey gravy
• 300 rolls: Hawaiian and yeast.
• 275 mini pies: pumpkin, sweet potato and pecan.

When Stevenson isn't preparing 17 turkeys at a time, he conducts research on food waste. Listen to our podcast interview to learn more about the Home Away from Home event, building resilience through food conservation, and ideas for those holiday leftovers.

Listen here!