Though many have put their lulav and etrog away, the spirit of Sukkot lingers. In fact, many see a relationship between the Feast of Booths and America’s harvest feast. Some note how Pilgrims read both the Old and New Testaments. Others observe how many who first accepted Washington’s 1789 proclamation that the third Thursday in November be devoted to “rendering unto [G-D] our sincere and humble thanks” were Colonial Jews. Some even suggest Pilgrims lived among religiously tolerant Sephardic Jews in Holland before continuing to the New World.

Regardless of which story you believe, it is easy to see the link between the Jewish harvest festival and the secular American one. Perhaps that is why so many want their table to be as kosher on Thanksgiving as on any other night.

Fortunately, our area has many places to partake of a pareve Pilgrim-y platter.

Though they may be known for their thousands of latkes and other Chanukah arrangements, Brookline’s Butcherie (www.butcherie.com) is no slouch when it comes to Thanksgiving either.

“It is easy to do a Jewish Thanksgiving,” says the Butcherie’s Reyna Simnegar. In fact, she says, “It is a wonderful holiday for Jews because it is not religious but it has that spirituality about being thankful.”

While turkey is the “traditional” food, the Butcherie offers options for people who are not fans of the flightless fowl.

“Raffi the butcher will get you anything you want,” says Simnegar, author of Persian Food from the Non-Persian Bride (www.kosherpersianfood.com). “Everything you need, they have.”

In addition to having so many things, Simnegar points out that the Butcherie also has many things people like to eat!

“It used to be that kosher food was considered different and not as good,” she suggests. “Now it is delicious!”
When asked what prompted the change, Simnegar replies, “more people are becoming more observant and they are expecting more. A lot of people are becoming observant and they want things to taste like they used to when they were not so observant.”

Observant or not, kosher food can often be healthier and can make you feel good in a way that non-kosher food often cannot. That is why it is good there are so many places to get this good food.

On the South Shore, the Butcherie II in Canton (www.facebook.com/Thebutcherie2) is helping people eat kosher while also eating healthy.

“A lot of people are learning more about how to eat better and how to eat healthier,” says the Butcherie II’s Josh Ruboy.

Over the years, Ruboy has noticed a decline in starchy orders and an increase in platters with vegetables and grains like quinoa and faro. So while the Butcherie II offers cornbread stuffing and pecan pie, they also have a roasted vegetable medley, breadless mashed potatoes, and low-sodium, gluten-free stuffing. Another popular offering is the sweet potato and apple au gratin which, despite the name, comes without cheese.

“It’s my wife’s recipe,” Ruboy explains. “It’s made with Kahlua and it’s delicious!”

Another perennial favorite is Ruboy’s homemade horseradish.

“I make it fresh and people love it,” he says, noting how one customer uses it in a salmon recipe for her non-turkey-loving family, noting how his selection of spices and other ingredients help people make their own traditions at home.

“In today’s world, you can mix and match food all the time,” Ruboy suggests, mentioning another customer who is planning to make turkey stew with matzo balls. “People like heir traditions, but they will get what they like.”

When asked how people can make the American harvest celebration more Jewish, Ruboy replies, “There is no special trick to make Thanksgiving more haimische. There is nothing non-haimishce about it. It’s just not a meal everyone would eat on a regular basis, though some people eat turkey almost every day in a sandwich for lunch.”

When not having a deli sandwich, many people enjoy a legendary Larry Burger from Larry Levine’s Kosher Meats and Deli (www.levineskoshermkt.com) in Peabody.

“You haven’t lived until you’ve had a Larry Burger,” smiles fouth-generation shopkeeper Todd Levine.

In addition to being famous for their burgers and for being the only kosher meat purveyor north of Boston and south of Montreal, Levine’s (who also provides kosher food to many co-ops) also prides themselves on their smoked fish, cheeses and kosher groceries, Levine’s is also known for being the

“We have a saying,” Levine explains. “If we don’t have it, you don’t need it!”

Recalling the days when kosher butchers typically sold just meat, Levine says, “now…people want one-stop shopping, so the kosher butcher had to keep up with the times.”

In addition to being a purveyor of fresh-cut meats, Levine’s also offers cooked food, frozen food, and, Levine says, “whatever people want.”

“Everything we do here is served with a smile,” he adds, noting that their Catering by Tevya serves simchas throughout the area. “That’s the key!”

Among the kosher gifts that Levine’s prepares for the harvest table are turkeys, homemade challah stuffing, cranberry relish, and honey-glazed ginger carrots.

“If you were a guest at one of our customer’s homes,” Levin suggests, “you couldn’t tell the difference!”

For those who want to add a “Jewish twist,” Levine suggests, “we sell fishes and chop liver, along with kugels and carrot tsimmes.”

And considering the time of year, Levine always suggests an order of chicken soup with matzo balls

“It’s never a holiday without them,” he smiles.