Thanksgiving

northwest farmers
2:01 pm
Wed November 27, 2013

Cranberry Growers Wish Berries Weren't Just a Seasonal Delight

A worker at Cranguyma Farms in Long Beach, Washington, uses a wooden paddle to keep floating cranberries moving.
Bill Wagner Washington State University

One out of every five cranberries grown in the U.S. is eaten Thanksgiving week, according to industry giant Ocean Spray. Here in the Northwest, some cranberry farmers hope to convince Americans to eat more berries year-round.

You probably aren't a real cranberry farmer unless you eat a fair share yourself.

"We make them into our own sauce. We use them in salads, cranberry bread. We eat a lot of cranberries,” said Scott McKenzie, who has been harvesting the berries for nearly 20 years on his coastal farm near Port Orford, Oregon.

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Business
5:00 am
Thu November 22, 2012

Black Friday shoppers motivated by family tradition, thrill of the 'hunt'

djLicious

Some shoppers are gearing up to hit the stores this evening for Black Friday sales that have now crept into Thursday. Sears and Walmart are starting their sales at 8 pm, and Target at 9 pm. But what motivates people to brave the Black Friday shopping frenzy?

Jane Boyd Thomas is a marketing professor at Winthrop University in South Carolina. She wanted to understand the ritual of Black Friday shopping – why some people have turned it into a family tradition.

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Health and History
5:29 pm
Wed November 21, 2012

How to talk health during T-Day

If you’re looking for a conversation starter this Thanksgiving, the country’s top public health doctor has a suggestion – find out about your family’s health history.

Talking about diseases might not be your family's ideal topic for a holiday – but US Surgeon General Regina Benjamin says one approach is to start very general.

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Food
1:41 pm
Thu November 15, 2012

Wake Up Thanksgiving Mashed Potatoes With A Touch Of Kimchi

Thanksgiving gets a lift from kimchi, the fermented cabbage found on the Korean table.
TheDeliciousLife Flickr.com

Originally published on Thu November 15, 2012 4:37 am

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

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Thanksgiving
10:57 am
Sun November 11, 2012

Wild Turkeys Gobble Their Way To A Comeback

European settlers almost wiped out North America's native wild turkey. But conservation efforts have proved successful. There are now nearly 7 million birds found across 49 states.
Larry Price, National Wild Turkey Federation NWTF.org

Originally published on Thu November 15, 2012 12:38 pm

Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.

There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.

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Food
8:41 am
Tue November 22, 2011

Thanksgiving Secrets: Cook's Tips From Chris Kimball

Chris Kimball uses "secret" ingredients to make his Thanksgiving dishes special, including herb roasted turkey, green beans, corn-flake stuffing and multigrain rolls. And for dessert, he made a spiced pumpkin cheesecake.
Becky Lettenberger NPR

Originally published on Fri August 3, 2012 1:40 pm

A cook's secrets are meant to stay in the kitchen. An off-recipe substitution, a unique addition, an improvised technique — they often come from inspiration, or just a sense of craft, that can make a home chef both proud and protective. Luckily for us, Chris Kimball of America's Test Kitchen is happy to share the secrets he's picked up in more than 30 years of cooking.

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Food for Thought
11:28 am
Wed November 24, 2010

Nancy's Thanksgiving Hotline

Seattle Times food writer Nancy Leson and Dick Stein usually get together at the KPLU studios each Tuesday to record Food for Thought -- but given Tuesday's hazardous driving conditions it seemed more prudent for Dick to just get Nancy on the phone for their Thanksgiving chat.

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