Thanksgiving is a time at Dallas College where students from all backgrounds bring their own unique traditions to the table. For some, it’s a chance to connect with family over turkey and pie, while others experiment with new recipes that blend their cultural backgrounds with the American holiday spirit. From “Friendsgiving” gatherings on campus to family traditions, Dallas College students are finding creative ways to celebrate.
For Sara Ransimi, a Richland student, Thanksgiving is about honoring family. “My parents immigrated from Pakistan, so we actually combine American dishes with Pakistani ones,” she said.
Some students take Thanksgiving as a moment of gratitude and self-reflection. Eric Vasquez, a Richland psychology major, appreciates the break from school pressures and uses the holiday as a time to reconnect with what really matters. “It’s easy to get caught up in the grind of classes, but Thanksgiving reminds me to slow down,” Vasquez said, adding “I take a walk with my family after dinner and we share everything we’re grateful for.”
For those unable to travel home and close to campus, Friendsgiving events have become a great way to celebrate. Many campus organizations host potlucks, where everyone brings a dish that holds special meaning. This year, Richland’s Phi Theta Kappa plans to host a Friendsgiving during their Nov. 27 general meeting featuring foods from around the world.
“At the Friendsgiving get-together, everyone’s going to bring their own dishes from their family, traditions or culture,” Seth Gowen, Richland’s PTK president, said, adding “We’re all going to hang out and celebrate the tradition and purpose of Thanksgiving.”
Cooking tips and recipes from Dallas College students
Many students are also sharing their favorite Thanksgiving recipes, both traditional and unconventional. Here are a few favorites that might inspire your own Thanksgiving spread:
Sweet potato and marshmallow casserole
A staple in the American South, this dish is one of Aaliyah Reynard’s family traditions. “My grandma always makes it,” said the biology student, “and I finally got the recipe right last year.” The casserole includes mashed sweet potatoes, brown sugar and cinnamon, topped with mini marshmallows that turn crispy in the oven.
Mexican chocolate pumpkin pie
Jose Martinez, a Richland business major, adds a kick to his pumpkin pie by mixing in a little Mexican chocolate. “It’s a small twist, but it makes a big difference,” he said. “I think it’s even better than the original recipe.”
Pumpkin empanadas
Daniela Kalash, a Richland graphic design student, says these are a hit at her family’s Thanksgiving. “My grandma makes empanadas with a sweet pumpkin filling and cinnamon sugar on top,” she said, adding “It’s the best dessert for colder weather. I love making it for Christmas, too.”
