Welcome to the website woven for wordaholics, logolepts, and verbivores. Carnivores eat meat; herbivores eat plants and vegetables; verbivores devour words. If you are heels over head (as well as head over heels) in love with words, tarry here a while to graze or, perhaps, feast on the English language. Ours is the only language in which you drive in a parkway and park in a driveway and your nose can run and your feet can smell.


Thanksgiving Day is mainly a celebration of the harvest, giving thanks for bountiful crops. Traditionally, a particular meal in 1621 is thought to be the first Thanksgiving. Plymouth colonists and Wampanoag Indians sat down together to an autumn feast of venison and wild fowl.

 On November 26, 1789, George Washington established the first national celebration of Thanksgiving. In 1863, Abraham Lincoln, hoping to unite a sundered nation, issued a proclamation declaring Thanksgiving a national holiday to be celebrated on the last Thursday of November. Congress passed a joint resolution in 1941 decreeing that Thanksgiving should fall on the fourth Thursday of each November, where it remains. Harry S. Truman established the tradition of granting a presidential pardon to a Thanksgiving turkey, who is then retired, alive and gobbling, to a petting farm.

Food and family are the cornerstones of the holiday. Thanksgiving traditions include preparing sumptuous meals that often include turkey, stuffing, gravy, sweet potatoes, cranberry sauce and pumpkin pie. Around 88 percent of Americans eat turkey at Thanksgiving, consuming about 46 million birds.

Many of us decorate our homes with traditional signs of fall, such as the cornucopia, gourds, and autumn leaves. The cornucopia, or horn of plenty, is a representation of a hollow goat’s horn, overflowing with fruit and other produce.

 This is a good time, then, to nibble on a tasty spicy, meaty, juicy honey of a topic that we’re sure to savor and relish. I’m talking about culinary metaphors that are packed like sardines and sandwiched into our everyday conversations. Let’s explore the role of the staples salt, meat and bread in your daily vocabulary to see how every day you eat your words and say a mouthful.

 The ancients knew that salt was essential to a good diet, and centuries before artificial refrigeration, it was the only chemical that could preserve meat. Thus, a portion of the wages paid to Roman soldiers was “salt money,” with which to buy salt, derived from the Latin, sal. This stipend came to be called a salarium, from which we acquire the word salary. A loyal and effective soldier was quite literally worth his salt. Please don’t take my explanations with a grain of salt. In other words, you don’t have to sprinkle salt on my etymologies to find them tasty.

 We think of carnivals as traveling entertainments with rides, sideshows, games, cotton candy and balloons; but the first carnivals were pre-Lenten celebrations a last fling before penitence. The Latin word parts are carne, “meat, flesh,” and vale, “farewell,” indicate that the earliest carnivals were seasons of feasting and merrymaking, “a farewell to meat,” just before Lent.

 Companion derives from the Latin com, “together,” and panis, “bread.” You and I are companions because together each week we break the bread of language. That wage earners are called breadwinners reminds us of the importance of bread in medieval life. Not surprisingly, both lord and lady are well-bread words. Lord descends from the Old English hlaf, “loaf,” and weard, “keeper,” and lady from hlaf, “loaf,” and dige, “kneader.”

 So here’s a toast to all those subtle culinary metaphors that add spice to our English language. Does that use of toast relate etymologically to the familiar slice of heated bread? In a word, yes. In the days of Queen Elizabeth I and William Shakespeare, it was common practice to dip a piece of spiced toast into the bottom of one’s tankard of ale or glass of sack (a bitter sherry) to improve the flavor and remove the impurities. The libation itself thus became “a toast,” as did the gesture of drinking to another’s health.

 I offer a toast to you, my wordstruck readers: “Here’s champagne to our real friends, and real pain to our sham friends!” Thank you for being real friends of language.


Honing your language skills is a great investment.                                                                                                                                                                                      

Dr. Rawan Tarawneh, in the division of cognitive neurology at the Ohio State University, explains that “while some of our brain functions, such as short-term memory and processing speed, show some decline with healthy aging, language functions tend to remain well preserved as we get older.”

Her observations are backed by research from Harvard University and MIT, which show that arithmetic skills peak in one’s 50s, while vocabulary range doesn’t crest until 20 years later.