From a State to Your Plate

What will you pile onto your plate this Thanksgiving? Juicy turkey? Tangy cranberry sauce? Or perhaps a big slice of pie? Before you dig in, you might want to thank the states that helped make your feast possible. Your dinner is made up of food products from across the country. 

For many people, turkey is the heart of the Thanksgiving meal. About 45 million of the birds are raised in Minnesota, the top turkey-producing state. Many farmers there raise turkeys on farms that have been in their families for decades.

Minnesota is also a top producer of another holiday favorite—sweet corn. Corn is traditionally grown in the Midwest. But sweet corn—the kind you eat as corn on the cob—is also grown in the North and the South. 

Like many fruits and vegetables, corn needs the right climate and terrain to thrive. The Midwest’s hot summers are perfect for this crop. Fields of wheat also blanket the plains there. Wheat is the main ingredient in the stuffing you’re about to gobble up. 

Your mountain of mashed potatoes most likely got its start in the dark, rich soil of Idaho or Washington State. Together, they produce more than half of the nation’s potatoes.

Another popular Thanksgiving side dish is cranberries. Like potatoes, these tart treats are mostly grown in northern states.

“Cranberries need hot summers, moderate springs, and cooler fall temperatures,” says Amber Schultz. She helps run the Russell Rezin & Son Cranberry Marsh in Wisconsin. “They need that cold weather at the end to turn dark red.” 

Wisconsin, the nation’s number one producer of cranberries, is also home to many bogs. Cranberry vines grow best in these areas of soggy soil. 

If you’re ready for dessert, how about some pumpkin pie? Farmers grow pumpkins across the U.S. But more than 90 percent of the pumpkins used in pies are grown in Illinois. This state’s sunny summer days and cool nights, as well as its rich soil, make it the nation’s top pumpkin producer.

Sweet potatoes and pecans are also used in pies. They mostly come from down south. The hot, moist climate in many states there is just right for them.

So as you gobble your Thanksgiving meal this November, think about where it came from—and enjoy your all-American meal!