A generous portion of compassion

Turkey was undoubtedly on everyone’s mind Thursday as the dinner hour drew near, but the day didn’t end in everyone sitting at the table as a relative carved the turkey at two local Thanksgiving events.

For people who gathered Thursday at Native Foods in Costa Mesa, turkeys were on their mind, but not on the plate. The Thanksgiving staple was given a reprieve at the vegan and vegetarian restaurant, where guests were served a completely vegan meal.

But for the people who ate at the Someone Cares Soup Kitchen, also in Costa Mesa, a hot plate of turkey, stuffing, mashed potatoes and the works were served with a warm community atmosphere.

The common denominator in the two alternative Thanksgiving dinners was the feeling of belonging.

For the Parker family, simply being waited on at the soup kitchen was an honor. Barry and Patsy Parker moved to California from Arkansas with their two children, Letisha, 3, and Shawn, 5, because of Barry Parker’s poor health, Patsy Parker said.

“We didn’t have nowhere to go; we have no family here, so we’re very thankful for this place and thankful we’re able to be here,” Patsy Parker said. “I’m so thankful for this place, and I feel so privileged.”

The Parker family has been staying at the Orange Coast Interfaith Shelter hoping for better times to come around. But for now, each one seems to be content in just being together. Barry Parker played with his son as Patsy Parker watched over her brood.

“It just feels good to have my family here now, and everyday,” Patsy Parker said.

At Native Foods, about 250 people who made reservations shuffled in and out of the restaurant for a meal of their own. For many of them, Thanksgiving has been a moot holiday. Most are very passionately against the killing of animals, including the normal Thanksgiving fare, and many are scorned or teased for their decision. On Thursday, owner Tanya Petrovna kept her Costa Mesa location open so that local vegetarians and vegans would have a place to be with like-minded people.

“It’s always nice to have an alternative,” said Mission Viejo resident Suzanne Levesque, whose family is vegetarian and joined her at the outdoor patio table. “A place like this is supportive of vegetarians like us.”

For Chris Greenwood, the food gave him a traditional meal without the meat.

“Knowing a place like this exists with this festive and traditional atmosphere,” Greenwood said in between bites. “This holiday event is all about the food, and even though I’m vegan, there still part of me that longs for traditional food and now I can get it here in a good environment with great people.”

Petrovna said working on Thanksgiving was a joy, since it meant catering to her beloved clientele while, she said she hopes, lessening the number of turkeys that died for it.

“You know, people will eat about 535-million pounds of turkey today, and I feel really good about this … because, who knows, there might have been 550-million pounds if it weren’t for this,” Petrovna said while serving people in the buffet line. “There’s no need when you can do all this. We like to add compassion to the plate this Thanksgiving, and we’re doing it.”

So what do vegans and vegetarians eat on Thanksgiving? Gone are the days when they can only snack on veggies and dry mashed potatoes at the Thanksgiving table. Petrovna’s feast included the main dish of The Wellingtons, a puff pastry filled with seitan, kale, mushrooms, chard, stuffing, caramelized onions and topped with savory shallot mushroom gravy — a vegetarian’s dream Thanksgiving.

There was also green beans with mushrooms, stuffing, cornbread, Native Foods’ take on the Waldorf salad and a polenta terrine with butternut squash and pumpkin seed pesto. And, of course, there were plenty of garlic mashed potatoes.

“It’s wonderful,” Levesque said. “It’s just really good.”

Back at Share Ourselves, guests were served portions of about 125 turkeys and slices from more than 50 pies. Chef Michael Kang, who heads up the kitchen at Five Feet restaurant in Laguna Beach, spent two days making the turkeys, renting ovens and a tent, and working all day and night.

And on top of that, the soup kitchen gave away about 100 additional turkeys along with someside dishes to families in need. Despite the two Costa Mesa Thanksgiving headquarters serving different food for seemingly different reasons, the message was the same.

“I think it’s all about the sense of community on Thanksgiving,” Patty Shenker, who was waiting to be served at Native Foods.