OK, I’ve been a good American. I’ve done the turkey and stuffing routine for more than three decades now. But next year is gonna be different. Next year I shall celebrate Thanksgiving by flying out to Iceland, where I intend to harpoon a big ugly shark. My friends and I will then bury the bugger in a gravel pit. After several weeks, it’ll be good and rotten. Then we’ll hang the strips of meat up to dry. When it’s ready, we’ll slam down some shots of the local liquor and consume dainty little cubes of fermented shark flesh. We’ll finish the feast with pumpkin pie.
posted by jason's_planet on Dec 2, 2006 - 53 comments

To go along with all these turkey posts, Cranberries are good for you. And the people who sell them aren't your usual agribusiness(pdf). (As for that canned cranberry sauce... we've discussed it before.) And they've got a blog! Ooops... I mean bog. Hey, this ain't Pepsi Blue.
posted by wendell on Nov 22, 2006 - 16 comments

How Much Fossil Fuel Does Your Dinner Burn? Ingredients for the average American meal travel well over 1500 miles to reach your plate. Our food might be inexpensive, but it's costing the planet a lot (and doesn't taste so hot either, since it's bred to withstand shipping and have long shelf life rather than to taste good). So what happens when people reject the large-scale industrial food system? One recent development in the growing localism movement is the 100-Mile Diet, originated by a Canadian couple who spent a full year eating only foods grown or raised within 100 miles of their home. They'll even give you a road map to having a 100-Mile Thanksgiving. For other variations on the eat-local idea, check out ideas like the Eat Local Challenge, Slow Food, and Locavores encourage you to rediscover your place on earth, build community, and enjoy the Local Harvest.
posted by Miko on Oct 18, 2006 - 66 comments

Portion Distortion Quiz. Just in time for T-day, our helpful friends at NIH have updated last year's quiz with Portion Distortion II. Caution: pictures of food are bigger today than they were 20 years ago.
posted by grateful on Nov 24, 2004 - 29 comments

Seattle, WA, U.S.A. – Jones Soda Co. (the "Company" or "Jones Soda" or "Jones"), announces today its limited edition holiday pack of five new seasonal flavors which includes: Green Bean Casserole Soda, Mashed Potato & Butter Soda, Fruitcake Soda, Cranberry Soda and Turkey & Gravy Soda.
posted by mr_crash_davis on Nov 8, 2004 - 54 comments

About a turkey [NYT] explains why the modern industrial American turkey is so dry and flavourless. It's not your mother's fault, it's the turkey. There is hope: Slow Food honors and preserves flavor in food production. Think where to buy next year's turkey.
posted by Nelson on Nov 24, 2003 - 49 comments

Thanksgiving Bill of Fare - "If you will boile chickens, young turkeys, peahens, or any house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, fill their bellies as full of parsley as they can hold; then boil them with salt and water only till they be enough." When sated with peahens and house fowl you might have enjoyed a taste of Pumpion Pie. Early colonial cuisine probably borrowed heavily from the New Booke of Cookerie from London and were no doubt greatly influenced by native recipes and cooking customs.
posted by madamjujujive on Nov 28, 2002 - 7 comments

Bad Flash! A little respect, gentlemen, please! Er, it's not that I'm a vegetarian, but, just this once, I think I'll stick to the hors-d'oeuvre and the Wild Turkey on the rocks, thank you very much. But have a happy Thanksgiving all the same - and don't let this Flash animation or that NYT registration ruin your appetite!
posted by Carlos Quevedo on Nov 28, 2002 - 1 comment

Did you get enough to eat this Thanksgiving? If not maybe next year you should try a Turducken! Its a dinner inside a dinner. A chicken stuffed in a duck stuffed in a turkey! This guy loved his. Scarey yet strangely appealing.
posted by ljc on Nov 27, 2000 - 23 comments