A live turkey has been the guest of honor at Govinda’s Restaurant in Tuscon, Arizona for the past twelve years, although the restaurant has been serving Thanksgiving dinners since opening its doors in 1992.
“Our current turkey, Curley Sue, has been with us for three years,” says ISKCON Tucson temple president, cook, groundskeeper and all around busiest-person-ever Sandamini Dasi. “She’s from Wilcox, a small nearby farming town, and is very friendly. She just sits out on the patio during the Thanksgiving meal, being fed by a circle of excited, laughing kids.”
Seeing the turkey as a loving living entity, a member of the family, tends to make quite an impression on the 50% of Govinda’s clientele who are non-vegetarian. Often they begin to reflect on where it would be if not for Govinda’s. “We hold a contest every year where we give away a free dinner to those who best answer the question “What are you thankful for this Thanksgiving?’” Sandamini says. “People are often moved to write, ‘I’m thankful that the turkey is here alive, and not on someone’s plate.’”
The event also draws the attention of Tucson’s local TV stations, at least one of which will usually feature it on their 6 o’clock news, with a repeat at 10 o’clock. “Come on down to Govinda’s, where there’s a new twist on Thanksgiving – the turkey is the guest of honor,” they’ll report, giving out the restaurant’s address.
“Then they’ll show clips of the turkey running around and gobbling. It’s quite a draw,” Sandamini laughs. “Most city folk don’t even know what a turkey looks like – what to speak of getting a picture sitting at a table with one!”
Govinda’s all-vegan Thanksgiving dinner includes apple-walnut stuffing, mashed potatoes with carrot, cashew gravy, fresh cranberry sauce, green bean almondine, baked acorn squash with maple syrup, pumpkin pie, a full salad bar – and an organic tofu “turkey,” which is really just a farina casserole with crumbled tofu and saitan.