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When the Mayflower arrived, many of the Pilgrims were ill-prepared for the harsh New England winter. They survived largely through foraging and the help of Native Americans like Tisquantum (Squanto), who facilitated communication and taught them agricultural techniques, including the cultivation of the “Three Sisters” (corn, beans, and squash).

Culinary Elements of the Original Thanksgiving Feast

Foods eaten by the Pilgrims were influenced significantly by what was locally available. Initially dependent on stored food and foraged items, the settlers gradually adapted to their new environment. They acquired corn hidden in burials, beans, and other produce from abandoned Wampanoag villages.