The pandemic has disrupted market supply chains, often leaving unchecked boxes on consumers' grocery lists, including items for this year's Thanksgiving meal.

Family cooks are justified to worry about holiday menus, said Courtney Bir, an Oklahoma State University Extension specialist and assistant professor in the Department of Agricultural Economics.

Thanksgiving is not doomed, however.

“The shelves aren’t bare. You just need to consider your options,” Bir said.

Options are just what OSU Extension assistant specialists Jenni Klufa and Diana Romano suggested:

Most importantly, try to embrace adaptation rather than dread disappointment. Good memories come from overcoming challenges together.

So, instead of parents summoning children to the table at the last minute, Klufa said, their experience should start in the grocery store and continue in the kitchen.

“Even the youngest enjoy being asked to pick carrots or green beans. They’re also more likely to eat healthy foods if they take ownership,” Klufa said. “And older kids will love to be given credit, even if it’s just washing vegetables or stirring the pot.”

More holiday food ideas are available from OSU Extension online.

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