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Turkey Bowl in Saint Paul celebrates 90 years
Two families have had full stomachs and full hearts because of a long-standing tradition.
SAINT PAUL, Minn. — It’s as much a Thanksgiving tradition as turkey and mashed potatoes: football.
Every year you grab a meal and watch the Dallas Cowboys and the Detroit Lions take the field.
You’ve been able to count on Thanksgiving football since 1934 when the Detroit Spartans took on the Chicago Bears in the very first Thanksgiving day game.
But there’s a football game that’s been happening in St. Paul on Thanksgiving even longer.
Michael Battis has a family tradition that punts its way past the turkey.
In 1933, Battis’ grandmother kicked her eight kids out of the home while she was cooking turkey. The Battis kids met up with the Bohen kids, and ever since the two families have played in the Battis-Bohen Turkey Bowl. The tradition solidified once two of the kids grew up and married one another.
“We get a chance to see the people each year,” said Mike.
Jim Bohen watched two families grow up playing this game.
“I played in this game more than anybody because I started playing when I was about six, seven years old,” said Bohen. ” I just remembered that we’ve played in the snow in the mud. We played out at a high school field one time when it was probably zero degrees and with a wind chill of minus 20.”
For 90 years two families had their tummies full on Thanksgiving. But better yet, their hearts were full too.
“What I really wish is that I wish they could come back and see what they envisioned. What we’ve done with it, and we’re at that now,” said Battis.
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Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to mix up the drinks.
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The Poisoned Apple
- 1 oz Liquid Alchemist Blood Orange Syrup
- 1 oz Jim Beam Bourbon
- Top off with Angry Orchard Crisp Apple Cider
Glassware: 9 oz Bucket Glass
Garnish: Cinnamon Sugar Rim
Prep: Add Blood Orange and Jim Beam to a shaker with ice. Strain over fresh ice into the glass. Fill with Angry Orchard and stir.
The Black Widow
- 0.75 oz fresh lime juice
- 0.25 oz agave
- 0.75 oz Cointreau
- Big pinch of black luster dust
- 1.5 oz Patron Silver
Garnish: Half Black Salt Rim
Prep: add all ingredients to a shaker with ice, vigorously shake and strain into a glass.
The Green Intensity
- 0.25 real lychee puree
- 0.5 oz St. Germain
- 0.75 oz fresh lime juice
- Green Luster dust
- 2 oz Bombay Sapphire
Garnish: lychee and Luxardo cherry
Prep: add all ingredients into a shake with ice, vigorously shake, and strain into a martini glass
