☕Issue #9 - 🦃Matthews Pulse

Hello, friends! As we head into this week of gratitude, I wanted to take a moment in our newsletter to reflect on Thanksgiving — where it came from, what it means, and even a bit of how our own Matthews area ties into stories of community, roots, and tradition.

Whether you've lived here for decades or just moved in, this is the time of year when our community truly shines with warmth, gratitude, and good old-fashioned Southern hospitality.

Thanksgiving as we know it in the U.S. traces back to a harvest celebration in 1621, when the Pilgrims at Plymouth and members of the Wampanoag nation shared a three-day feast.

That gathering wasn’t called “Thanksgiving” by everyone at the time, but it’s become an enduring symbol of cooperation and gratitude. Over the years, various colonies and states observed “days of thanksgiving,” but it wasn’t until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day.

His declaration came after decades of advocacy by Sarah Josepha Hale, a writer who believed a national day of thanks could help heal a divided nation. Since then, Thanksgiving has evolved.

What began as a religious, harvest-oriented observance has grown into a national holiday focused on family, food, and giving — though it’s also important to remember its more complicated history, particularly with respect to Native American perspectives.

Now, let’s bring it back home — to Matthews and our slice of the world that’s rich in its own history.

But that’s not all: our community’s roots run deep.

In other words, when we gather (or think) about thanksgiving, we’re standing on decades — even centuries — of stories, land, and resilience.

This Thanksgiving, as you sit down with family or friends (or even take a quiet moment on your own), here are a few thoughts to carry with you:

A Southern twist on a Thanksgiving classic, perfect for Matthews and Union County tables.

Ingredients (serves 6–8):

• 6 cups day‑old cornbread, crumbled

• 1 cup celery, diced

• 1 cup yellow onion, diced

• 1 cup chicken or turkey broth (add more if needed)

• 2 tbsp unsalted butter

• 1 tsp dried sage

• 1 tsp dried thyme

• ½ tsp black pepper

• ½ tsp salt

• 2 large eggs, lightly beaten

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.

2. In a skillet, melt butter over medium heat. Add onion and celery; sauté until softened (about 5 minutes).

3. In a large bowl, combine crumbled cornbread, sautéed vegetables, sage, thyme, salt, and pepper.

4. Stir in beaten eggs and broth until mixture is moist but not soggy.

5. Transfer to prepared baking dish. Bake uncovered for 30–35 minutes, until golden brown on top.

6. Serve warm alongside turkey or ham.

Tip: For extra local flair, use cornbread from a Matthews bakery or add chopped pecans from Union County farms.

What's your favorite Thanksgiving memory in Matthews or Union County? Are you trying a new recipe this year? Heading to any of the local events? We read every response and would love to celebrate with you!

From all of us to all of you—Happy Thanksgiving, neighbors! May your turkey be moist, your pie be sweet, and your heart be full.

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