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Cougar Woods Dining Commons buzzed with excitement on Nov. 18 as UH Dining Services hosted its annual Thank-Ful Celebration, featuring festive food, activities, and DJ music. 

鈥淭his event pushes us to be innovative and creative,鈥� said Alexcis Mendoza, district marketing manager for UH System Dining. 

For freshman Yadiel Escamilla, mechanical engineering, this was his first Thank-Ful. The University is about five hours from his home, and he was not sure he would have the opportunity to enjoy the Thanksgiving holiday as he had in the past. Escamilla was amazed by the number of people who had come out and, like him, were enjoying the food and the activities. 

鈥淚鈥檓 really thankful that this event happened and pretty appreciative that they throw this kind of event for students,鈥� said Escamilla. 鈥淓specially those who are far away from home and may not get to experience it.鈥� 

Turkey took center stage with classic thyme and garlic roasted turkey and gravy, plus creative twists like turkey meatloaf, burgers, and tetrazzini. The sides included broccoli rice casserole, roasted cauliflower, wild rice pilaf, apple farro salad, and butternut squash soup. Holiday favorites鈥攑umpkin pie, cranberry sauce, and apple pie鈥攋oined bold newcomers like loaded bacon mashed potato pizza. 

Freshman nursing student Kaylee Akwar praised the spread. 

鈥淎ll the food is really good,鈥� said sophomore Cailyn Malbrough. 鈥淚t was a great way for a bunch of people to come in.鈥� 

鈥淚t was real energy 鈥� to get people interacting with the campus 鈥� I loved it!鈥� said sophomore Makierah Stuckey. 

Activities included: 

• Teaching Kitchen pumpkin mousse lessons 
• 鈥淢ake One, Take One鈥� kindness station 
• Campus resource fair 
• 鈥淕uess the Gourd鈥� game 
• DJ Fresh music and Shasta & Sasha photo ops  

 鈥淲e wanted to go above and beyond this week in the spirit of Thanksgiving: thankfulness, friends, and giving,鈥� said Mendoza. 

Thank-Ful is part of UH Dining鈥檚 year-long Joy-Ful events, fostering campus connections and community. Dining Services also donated 40鈥�50 complete dinners to Second Servings in Houston. 

Find out what UH Dining Services is serving for the new year and the upcoming celebrations by visiting it's or by following the department on Instagram (@uhfoodie). 

Fun Thanksgiving Nutritional Facts

Did you know that 鈥渢urkey coma,鈥� credited to the excess consumption of the amino acid tryptophan is actually a myth? Although a post-thanksgiving meal nap won鈥檛 be owing to this bird, you can rest assured the gobbler supplies a good source of B vitamins and lean protein.

Cranberries, known for their magenta color and traditionally used as a dye, are one of the best fruit sources of quercetin, a potent antioxidant being explored for its protective potential to combat leukemia, colon, breast, and pancreatic cancers.

Sweet potatoes offer complex carbohydrates, rich in fiber, meaning they break down slower in the body, allowing for extended satiety and moderated blood sugar levels. The distinct orange coloration is an indication the food contains vitamin A precursors such as beta-carotene; a potent antioxidant which may protect against cancer and is known to support eye and immunological health.

Potatoes are a good source of potassium, phosphorous, and magnesium, and when eating them with the skin on, added fiber. Be careful, though, as many processed forms, including french fries and potato chips have high amounts of saturated fats and sodium.

Although botanically a vegetable, nutritionally, corn is a starch, making it a great alternative for people who can鈥檛 have gluten. As a source of both soluble and insoluble fiber, it can add control of cholesterol, support digestion, and feed our resident gut flora.

Although season specific and often used for ornamental purposes in the United States, pumpkin globally is a consistent dietary staple. And it鈥檚 a no-brainer why: In addition to other health impairing attributes, the beta carotene, lutein, and zeaxanthin content of pumpkin may help improve cognitive performance.

While pumpkin was probably present at the first Thanksgiving meal held between Native Americans and Pilgrams, it wasn鈥檛 until 1796 that pumpkin pie first appeared in a cookbook. Moderation should be exercised, as the pie is a substantial source of added sugar and saturated fat. However, one slice typically also packs 16% of the daily value of fiber and 138% of the daily value for vitamin A.

Susan Griffin, MS, RD, director of Wellness and Sustainability