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The Boston Globe

Food & dining

At Thanksgiving, the food is what’s truly divisive

When Sarah Dussault brought a vegan, gluten-free pumpkin pie to her mom’s Thanksgiving on the Cape last year, she was virtually the only person willing to brave the treat. “It was delicious,” says Dussault, 28, a healthy-living blogger, “but I think people couldn’t get past the chickpeas.”

This Thanksgiving, Dus­sault’s family will be scattered, and though she’ll miss them, being in charge of her own menu “is my dream come true,” she says, anticipating a feast of cauliflower mashed potatoes and stuffing made from sprouted-grain bread.

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