David Bangs was born at Harwich, Massachusetts (where his grandfather was the first of the name to settle), March 29, 1709. He was the third of eight children born to Samuel Bangs and Mary Hinckley.

There he married miss Eunice Stone, daughter of Reverand Nathaniel, the First Congregational minister in Harwich, September 23, 1731.

They had fourteen children, Azariah (married Huldah Stow), Nathaniel (married Ruth Lane), Enoch (married Hannah Freeman), Mary (married Jacob Hastings), Nathan (Married Abigail Wing), Reliance (married Nathan Billings), Huldah (married Mark Clark), Adnah, Thankful, Thomas, Isaiah (married Leah Vining), David Jr., Eunice (married Amos Thomas) and Keziah.

Mr. Bangs appears to have been a farmer. He and his wife were very prominent church folks and society folks in their native town. But they removed from Harwich to Hardwick, Massachusetts in 1768.

His children had all been born, and the eldest was 35 years of age and the youngest 14. I suppose some of them were going to the newer lands of Franklin County, and they wanted their parents to go with them. There he could help them to such lands as they required, such property being less expensive and more suitable for farming. It was growing hard to make money on the seaboard as the Revolutionary time approached. Some of his children, that went to Hardwick, were Enoch, Nathan, Reliance, Azariah, and probably all those not of age.

After living in Western Massachusetts about thirty years, Mr. David Bangs and his wife went to Wilmington, Windham County, Vermont, and lived with their son Adnah, and there he died April 11, or April 4, 1802, at the age of 94. His wife survived him dying February 5, 1816, aged 104 years 9 months.

November, what a beautiful time of the year for us in the U.S. For many of us we are experiencing the changing of yet another season. We are watching leaves in the trees turn colors and fall gently to the ground, feeling the bite of cooler morning air and we are beginning to think of the upcoming Holidays.

November is the month for one of the most celebrated holidays in the U.S.—Thanksgiving. There are a whole host of different holidays in December, depending on your religion or lack of it, but Thanksgiving is one of those holidays, which can be celebrated by so many different cultures. Thanksgiving is not a holiday based on race, religion or sexual orientation; it is based simply on giving thanks for what you have. It’s a time to stop and enjoy your family, friends and those people and things in your life that give you joy, a celebration of life without the trappings of cultures, religions and stereotypes.

goes farther back than just American history, but also to ancient times. For centuries people have been celebrating the harvest, which is actually how our modern-day Thanksgiving has come about.

While the first Thanksgiving was said to have been celebrated in the 1600s, it wasn’t until 1863 while the American Civil War raged on, that President Abraham Lincoln picked the last Thursday in November to celebrate the day of Thanksgiving in order to boost the moral of troops. Even with the President’s morale boosting proclamation it still wasn’t a national holiday until after the Civil War when Congress finally put it in official writing, making Thanksgiving a national holiday. It then became a distinctly American holiday, often used by immigrants of the day to introduce themselves to their new country’s values.

accepted  and usually expected “thing to do” for families to gather and enjoy delicious food until they’ve stuffed themselves silly and watch football.

Look how far we’ve come since the earliest Thanksgiving in the 1600s. We are now able to put on a feast that would make our Pilgrim and Native American ancestors weep. We can watch our football on screens big enough to make you feel as if you’re right there at the game. Afterwards, we can enjoy the luxury of automatic dishwashers to help clean up the whole mess, and snuggle into soft comfortable beds with the automatic heat keeping us war. We really do have a lot to be thankful for, even if we aren’t one of the fortunate ones with a big screen TV. Take the one day of the year just to truly enjoy yourself, your family, and your food and give a thought of thanks for the good things to be found in your life. They are there in abundance if only you’ll take the time to look.

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Preparation: In bowl combine 1/2 cup flour, thyme, marjoram, 1/2 tsp. salt and pepper. Add chicken; toss to coat. Reserve excess seasoned flour. In large pot heat 2 Tbs. oil over medium-high heat. Cook chicken, in batches if necessary, turning, until browned, 3-4 minutes. Remove from pot; reserve. Add 1 Tbs. oil, celery, shallot and reserved seasoned flour; cook, stirring, until softened, 3-4 minutes. Stir in broth, 2 cans water, potatoes and chicken. Bring mixture to boil. Reduce heat to medium. Stir in cream; simmer 15 minutes. Meanwhile, in small bowl combine cornmeal, sugar, baking powder and remaining flour and salt. Stir in egg, milk and remaining oil until blended; add red pepper. Drop batter by spoonfuls into stew. Cook 10 minutes. Carefully turn dumplings; simmer until cooked through, 10 minutes.

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Edla Amanda Johnson

November 1905

Preheat oven to 450˚F. Combine 3/4 tsp. salt and 1/4 tsp. pepper; sprinkle over roast. Place beef in roasting pan. Add carrots and parsnips; roast 20 minutes. Meanwhile, in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper. Bring to boil. Reduce heat to simmer; cook until thickened, about 10 minutes. Reduce oven temperature to 350˚F. Cook roast until meat thermometer inserted in thickest part of beef registers 140˚F for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time. Let stand 10 minutes before slicing.

Preheat oven to 425˚F. Coat jellyroll pan with cooking spray. In bowl toss potatoes with 1 Tbs. oil, salt, and pepper; transfer to pan. Roast, turning once, until tender, about 40 minutes. Meanwhile, combine basil, parsley, Parmesan and garlic with remaining oil. Toss roasted potatoes with basil mixture; transfer to serving bowl.