turkeys

On Wednesday, November 26, 2008, over eight hundred clients of the Food Bank were fed a hot, delicious Thanksgiving banquet.

Not being surrounded by too many "familiar" Thanksgiving cues in the culture here in Paris gives me indulgent space to let my memories wash over me and find their bittersweet place in my heart.

How to lessen the stress on the Thanksgiving chef? Nix the nattering on allergies, food pathogens or how you "spit up a piece of beef the size of a golf ball" during a choking incident.

There are some not-so-wonderful aspects to Butterball's signature product -- in a concession to our obsession with big breasts, American turkey breeders created an avian abomination.