WBEZ | thanksgiving http://www.wbez.org/tags/thanksgiving Latest from WBEZ Chicago Public Radio en Thanksgiving, new CPS lunch, how the founding fathers celebrated Thanksgivukkah http://www.wbez.org/programs/afternoon-shift/2013-11-27/thanksgiving-new-cps-lunch-how-founding-fathers-celebrated <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/flickr_arfsb_turkey_0.PNG" alt="" /><p><p>The Afternoon Shift tackles everything you want to know about Thanksgiving. But first, we check in with WBEZ statehouse reporter Tony Arnold about a possible pension deal in Springfield. Later on in the show, WBEZ producer Monica Eng takes a look at the new school lunches at CPS with a few local teens. Then, Eric Schulmiller, Cantor of The Reconstructionist Synagogue of the North Shore, tells us how our founding fathers also celebrated Thanksgivukkah.</p><p>In the second hour, Eng&nbsp;and WBEZ food contributor Louisa Chu take calls, answer questions about the best way to cook a turkey. Kate Maehr, executive director of the Greater Chicago Food Depository, checks in to talk about fighting hunger over the holidays. And WBEZ producer Becky Vevea offers a vegetarian&#39;s perspective on the holidays.</p><div class="storify"><iframe allowtransparency="true" frameborder="no" height="750" src="//storify.com/WBEZ/afternoon-shift-thanksgiving-planning-greater-chic-1/embed" width="100%"></iframe><script src="//storify.com/WBEZ/afternoon-shift-thanksgiving-planning-greater-chic-1.js" type="text/javascript" language="javascript"></script><noscript>[<a href="//storify.com/WBEZ/afternoon-shift-thanksgiving-planning-greater-chic-1" target="_blank">View the story "Afternoon Shift: Thanksgiving, new CPS lunch, how the founding fathers celebrated Thanksgivukkah" on Storify</a>]</noscript></div></p> Wed, 27 Nov 2013 12:30:00 -0600 http://www.wbez.org/programs/afternoon-shift/2013-11-27/thanksgiving-new-cps-lunch-how-founding-fathers-celebrated Guidelines for Thanksgiving with a vegetarian http://www.wbez.org/news/culture/guidelines-thanksgiving-vegetarian-109268 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/thanksgiving.jpg" alt="" /><p><p><em>Disclaimer: The opinions expressed here are mine and mine alone. They do not represent the feelings of all vegetarians and vegans, many of whom follow a stricter diet than I do. Still, I hope it&rsquo;s helpful if you&rsquo;ll be in the presence of a vegetarian this Thanksgiving.</em></p><p><strong>1. Don&rsquo;t ask the vegetarian WHY they&rsquo;re vegetarian.</strong></p><p>Follow the politics and religion rule here, people. Most vegetarians don&rsquo;t want to explain his or her dietary choices. And honestly, he or she shouldn&rsquo;t have to. You don&rsquo;t see anyone asking cousin Jimmy why he didn&rsquo;t eat any of the broccoli. Maybe Jimmy just doesn&rsquo;t eat broccoli. Who cares what his reasoning is?</p><p>Vegetarians are like snowflakes in their reasons for why they don&rsquo;t eat meat. No two are alike. People seem to have a really hard time digesting that. (Pun intended.) They assume we all don&rsquo;t eat meat for moral reasons or because we love animals or because we want to save the planet. The truth is, it&rsquo;s all of those things and none of those things.</p><p>Also, most vegetarians don&rsquo;t want to convert you. And we definitely don&rsquo;t want to enter a debate where it is one person vs. a room full of carnivorous, judging family members.&nbsp; As much as you know going into the holidays that you&rsquo;ll never persuade your Uncle Randy to change his views on immigration, gay marriage and who really caused the government shut down, the vegetarian isn&rsquo;t looking to change your views on eating bacon whenever you want. Most vegetarians don&rsquo;t really care and they&rsquo;re not about to start on Thanksgiving of all days. (But I would be a bad vegetarian if I didn&rsquo;t bring your attention to <a href="http://www.nytimes.com/2008/01/27/weekinreview/27bittman.html?pagewanted=all&amp;_r=1&amp;" target="_blank">this</a>.)</p><p><strong>2. Don&rsquo;t say the following things to the vegetarian &hellip; unless you want them to internally roll their eyes at you. </strong>(<a href="http://www.buzzfeed.com/jessicamisener/what-its-like-being-a-vegetarian-at-thanksgiving" target="_blank">Thanks for a few of these, BuzzFeed.</a>)</p><p>- Anything related to Tofurky. Just. Don&rsquo;t.</p><p>- Are you still doing that weird meat thing?</p><p>- Are you sure you don&rsquo;t want any Turkey?</p><p>- Don&rsquo;t you miss eating meat?</p><p>- Do you think you&rsquo;ll ever eat meat again?</p><p>- If you were on an island and you had to choose between eating meat and dying, would you eat it?</p><p>- How can you not like bacon?</p><p>- But it&rsquo;s bacon.</p><p>- Don&rsquo;t you ever crave bacon?</p><p>- I could totally be a vegetarian if I was allowed to eat bacon.</p><p>- Or better yet, just watch this and take notes.</p><p><iframe allowfullscreen="" frameborder="0" height="349" src="//www.youtube.com/embed/ILl3_jQNvsM" width="620"></iframe></p><p><strong>3. Don&rsquo;t make things unnecessarily NON-vegetarian.</strong></p><p>It&rsquo;s really very simple. And don&rsquo;t give me that &ldquo;everything&rsquo;s better with meat&rdquo; argument. It&rsquo;s just not. And it&rsquo;s not like Thanksgiving is a holiday in need of more calories.</p><p>Green Bean Casserole? Fantastic. No bacon needed.</p><p>Mashed Potatoes? So easy! Potatoes, butter, cheese, sour cream. Repeat.&nbsp;</p><p>Stuffing? Here&rsquo;s one that might ruffle a few feathers.<strong> Just use vegetable broth. </strong>It honestly tastes no different. It&rsquo;s really just salty water. Does it need to be a poultry byproduct? And if you claim you can taste a difference, well, you&rsquo;re just a jerk. This same argument applies to all soups.</p><p>Pillsbury pie crust has lard in it, you say? C&rsquo;mon. Make one from scratch. It&rsquo;s THANKSGIVING. And don&rsquo;t tell me in that beautiful mess that is the kitchen on Thanksgiving that you can&rsquo;t find time to throw together some flour and Crisco&nbsp;(<a href="http://www.peta.org/living/food/accidentally-vegan/">Did you know it&rsquo;s vegan</a>!?). You&rsquo;d be surprised by how many modern food products are <a href="http://www.peta.org/living/food/accidentally-vegan/">accidentally vegan</a>.</p><p>Here are a few examples pertinent to Thanksgiving: Arnold Premium Seasoned Stuffing, Betty Crocker Bac-o&rsquo;s Bacon Flavor Bits, Campbell&rsquo;s Franco-American Mushroom Gravy, Mrs. Smith&rsquo;s Deep Dish Pie Crust, Pillsbury Crescent Rolls (Original), Sara Lee Cherry Pie, Smart Balance Light Buttery Spread and Organic Whipped Buttery Spread.</p><p><strong>4. EVERYONE is secretly a vegetarian.</strong></p><p>Every year, one of the first dishes finished off at my family&rsquo;s Thanksgiving is the vegetarian stuffing. We&rsquo;ve come so far in our taste for vegetarian stuffing that I&rsquo;ve started doubling the batch. I&rsquo;m not making this up. And to further drive home my point, the second and third dishes to be completely consumed are green bean casserole and potatoes, respectively.</p><p>This phenomenon also occurs with pizza. In my experience, every time it comes time to order pizza, people either gripe about having to order an all veggie pizza or will say something like, &ldquo;Well, let&rsquo;s make sure to order a small veggie pizza so Becky has something to eat.&rdquo; But then something miraculous happens when all those circular, 20-inch, pies from heaven arrive&hellip; everyone wants a slice of the veggie pizza. It&rsquo;s the first one gone.</p><p>Bottom line: If it tastes good, people will eat it.</p><p><strong>5. Don&rsquo;t go ridiculously far out of your way to make something different for the vegetarian.</strong></p><p>There is SO much food available on Thanksgiving. I can all but guarantee the vegetarian at your Thanksgiving will not shrivel up and die of starvation. He or she really doesn&rsquo;t need a peanut butter and jelly sandwich. And please, for the love of everything good, don&rsquo;t make a giant pot of spaghetti (unless of course you&rsquo;re Italian and such dishes are part of every meal regardless of the holiday). Making a special, unrelated-to-the-occasion dish, just makes the vegetarian feel obligated to eat said sandwich or said noodles, leaving no room for all the other delicious options.</p><p>Also, dinner rolls.</p><p><strong>The next two are directed at vegetarians themselves&hellip;</strong></p><p><strong>6. Ignorance is bliss.</strong></p><p><em>(Disclaimer: I&rsquo;m about to commit a major vegetarian faux pax and will again pre-emptively apologize to all vegetarians and vegans who choose a stricter dietary plan than I do.)</em></p><p>I am a very social person and I deeply enjoy Thanksgiving, as well as many other large festive gatherings. It is because of this that I would rather you not tell me what is in the food that appears, to the naked eye, not to have meat in it. Please don&rsquo;t tell me you used chicken broth in the stuffing. Please don&rsquo;t tell me that my favorite French fries in the city of Chicago are cooked in animal fat (DMK, I&rsquo;m looking at you.) And please, please, don&rsquo;t ask if I eat honey &lsquo;because technically, bees are animals and if you don&rsquo;t want to hurt animals why would you consider eating honey or cheese or ice cream?&rsquo; I eat those things things because they taste good and I want to. (See #1, paragraph 1.)</p><p><strong>7. Offer to make something (and make it delicious).</strong></p><p>See #4, paragraph 3.</p></p> Wed, 27 Nov 2013 10:38:00 -0600 http://www.wbez.org/news/culture/guidelines-thanksgiving-vegetarian-109268 Morning Shift: Thanksgiving is a time to reflect-and share with the community http://www.wbez.org/morning-shift-thanksgiving-time-reflect-and-share-community-109265 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/cover Flickr The Wu&#039;s Photo Land.jpg" alt="" /><p><p>We examine how SNAP cuts could impact those in our community this Thanksgiving and beyond. Plus, how do diabetics navigate the holiday season? And, the music of Nick Tremulis.</p><div class="storify"><iframe src="//storify.com/WBEZ/morning-shift-what-we-re-mindful-of-this-thanksgiv/embed?header=false" width="100%" height=750 frameborder=no allowtransparency=true></iframe><script src="//storify.com/WBEZ/morning-shift-what-we-re-mindful-of-this-thanksgiv.js?header=false"></script><noscript>[<a href="//storify.com/WBEZ/morning-shift-what-we-re-mindful-of-this-thanksgiv" target="_blank">View the story "Morning Shift: Thanksgiving is a time to reflect-and share with the community" on Storify</a>]</noscript></div></p> Wed, 27 Nov 2013 08:37:00 -0600 http://www.wbez.org/morning-shift-thanksgiving-time-reflect-and-share-community-109265 How to have the best Friendsgiving ever http://www.wbez.org/blogs/leah-pickett/2013-11/how-have-best-friendsgiving-ever-109233 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/Friends, S10, The One with the Late Thanksgiving.jpg" alt="" /><p><p><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/gC11LBLgecc" width="560"></iframe></p><p>With Thanksgiving just a couple of days away, many Chicagoans are already preparing to travel home and spend time with their respective families, whether they be tucked away in the suburbs or scattered across the United States.</p><p>But for the significant number of college students and transplants who may not be able to afford a plane ticket home this year, or for those who have no family to go to, the holiday most commonly associated with food, football, and family can certainly extend to friends as well.&nbsp;</p><p>As a <a href="http://www.wbez.org/blogs/leah-pickett/2013-05/10-misconceptions-about-chicago-107424" target="_blank">Texas transplant</a> who has spent many holidays away from home while pursuing a film degree at Columbia College Chicago, I have had the pleasure of attending and hosting many &quot;Friendsgivings&quot; with similarily displaced twenty-somethings.</p><p>Some of my fondest memories have taken place around those makeshift holiday tables, as we laughed over the smorgasbord of dishes we had miraculously cooked without the use of a microwave and realized, perhaps for the first time, that adulthood wouldn&#39;t be so scary after all. As long as we had each other, we would be alright.&nbsp;</p><p>Friendsgiving has become something of a rite of passage for urban millennials; I know few young city-dwellers who have not attended at least one. And yet, an occasion to give thanks and celebrate with friends (because for many people, their friends are their family) amounts to much more than a passing trend or a buzzword for the <a href="http://www.hollywood.com/news/tv/44636122/we-rank-the-best-friends-thanksgiving-episodes" target="_blank">fab five</a>&nbsp;generation.</p><p>Ready to have the best Friendsgiving ever?</p><p>First, some universal ground rules:</p><p><strong>Offer to arrive early and help the host. </strong></p><p>As soon as the official announcement goes out, ask the host if you can lend a hand with cooking, cleaning, or dessert-frosting before the majority of guests are scheduled to arrive. Hopeless in the kitchen? Help set the table, string lights, or put up decorations instead.</p><p><strong>Do not show up empty-handed.</strong></p><p>Be a gracious guest. This applies to any party to which one is invited; but the whole point of Friendsgiving is to share what you have with others, so providing at least one token of gratitude is essential. A homemade casserole or a six-pack of locally-brewed beer is always welcome, but thinking outside the box helps too. Arriving with extra napkins, plates, cups, silverware, serving spoons, records, or a perfect playlist could save the day!</p><p><b>Negotiate the potluck beforehand.</b></p><p>When making a Facebook event or sending e-vites, also make sure to coordinate who will be bringing what. Otherwise, you might end up with more PBR than food, or three pumpkin pies and no pecan. Accomodate for guests who are vegetarian, vegan, or gluten-free, and make sure that all food groups (turkey, stuffing, potatoes, vegetables, cornbread, pie, booze) are properly covered.&nbsp;</p><p>Next, a few pro-tips:</p><p><strong>Get crafty.</strong></p><p>On an inherently creative holiday like Friendsgiving, arts and crafts aren&#39;t just reserved for the kids&#39; table. Keep guests entertained with <a href="http://www.buzzfeed.com/mikespohr/23-clever-crafts-to-keep-the-kids-busy-on-thanksgiving" target="_blank">clever crafts</a>&nbsp;they can take home as souveneirs, like hand-painted Plymouth rocks or thankful jars. Look to design blogs like <a href="http://www.decoist.com/2013-11-13/stylish-friendsgiving-feast-decor/" target="_blank">Decoist</a>&nbsp;for direction on&nbsp;festive table-settings and other whimsical decor.&nbsp;</p><p><strong>Drink and be merry.</strong></p><p>Without the usual bevy of impressionable young children and strait-laced older relatives to accomodate, the typical Friendsgiving has become an ideal occasion for drinking games, post food coma bar outings, and endless rounds of <a href="http://articles.chicagotribune.com/2013-08-18/business/ct-biz-0818-confidential-cards-20130818_1_josh-dillon-facebook-page-co-creators" target="_blank">Cards Against Humanity</a>. If you don&#39;t drink, body-warming beverages like virgin egg nog or crisp apple cider will also hit the spot.&nbsp;</p><p><strong>Make new traditions.&nbsp;</strong></p><p>Perhaps the Thanksgiving traditions in your family include waking up early to watch the Macy&#39;s Thanksgiving Day Parade, turning the channel to college football, or playing a game of pigskin in your own backyard. The beauty of Friendsgiving is that you can either recreate these memories with your best buds or make some new ones.</p><p>Watch the Thanksgiving episodes of &quot;Friends&quot; and &quot;How I Met Your Mother.&quot; Run the Turkey Trot together. Bring a new dish (like<a href="http://www.austin360.com/weblogs/relish-austin/2013/nov/20/thanksgiving-2013-discovering-joys-friendsgiving/" target="_blank"> cheesy hashbrown casserole</a>)&nbsp;or drink (like<a href="http://food52.com/blog/8845-my-broke-friendsgiving" target="_blank"> apple rye punch</a>)&nbsp;to begin a new Friendsgiving staple.</p><p>Most importantly, let your friends know how much you care. Loved ones are the reason for the season, after all.</p><p><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/tqpPFT-F-bs" width="560"></iframe></p><p><em>Leah Pickett writes about popular culture for WBEZ. Follow her on Twitter <a href="https://twitter.com/leahkpickett" target="_blank">@leahkpickett</a>.</em></p></p> Tue, 26 Nov 2013 08:00:00 -0600 http://www.wbez.org/blogs/leah-pickett/2013-11/how-have-best-friendsgiving-ever-109233 Did Norman Rockwell ruin Thanksgiving turkey? http://www.wbez.org/news/culture/did-norman-rockwell-ruin-thanksgiving-turkey-109193 <p><p dir="ltr"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Norman-Rockwell_Freedom-from-Want%20%283%29.jpg" style="height: 386px; width: 300px; float: left;" title="Norman Rockwell. Freedom from Want, 1942. Lent by the Norman Rockwell Museum, Norman Rockwell Art Collection Trust. All Rights Reserved. (SEPS by Curtis Licensing)" /><strong>&#39;Freedom from Want&#39;</strong></p><p dir="ltr">Later this month, millions of Americans will sit down to Thanksgiving dinners of unevenly cooked turkey &mdash; dinners that look suspiciously like the one in Norman Rockwell&rsquo;s&nbsp;&quot;Freedom From Want&quot; painting now on display at the Art Institute of Chicago.</p><p dir="ltr">The overcooked white meat will require pools of gravy to choke it down, and undercooked globs of dark meat will get quietly pushed into the garbage (or microwave).</p><p dir="ltr">Sure, some cooks have devised strategies around these pitfalls, but with 20 degrees between cooking temperatures for the leg and the breast, it&rsquo;s a rare bird that comes out perfectly done all the way around.</p><p dir="ltr">So who&rsquo;s to blame for this culinary crime? And why do we endure this ritual torture like another year of Uncle Charlie&rsquo;s corny jokes? &nbsp;</p><p dir="ltr"><strong>Looking for answers</strong></p><p dir="ltr">John Caveny, who raises Bourbon Red Heritage turkeys on <a href="http://www.cavenyfarm.com/">his farm</a>&nbsp;in Monticello, Ill, echoed what many of America&#39;s top chefs have been saying for years: turkeys should not be cooked whole if you want the best tasting bird.</p><p dir="ltr">Caveny follows a &quot;Cook&rsquo;s Illustrated&quot; method of dry brining his turkey parts with three parts kosher salt and one part baking powder, then leaving them covered in plastic wrap for a couple of days in the fridge.</p><p dir="ltr">&ldquo;This allows the moisture, salt and baking powder to go back and forth through the muscle,&rdquo; he said. &ldquo;It imparts the flavor of the salt, and the baking powder raises the pH of the meat, tenderizing it a little. It works well, and even better well when you&rsquo;ve cut turkey into pieces first.&rdquo;</p><p dir="ltr">Similarly, Julia Child&nbsp;<a href="http://www.wbur.org/npr/165471083/comfort-and-joy-making-the-morning-edition-julia-child-thanksgiving">famously recommended</a>&nbsp;disassembling the bird and then reconstructing it for the table and chef&nbsp;<a href="http://www.seriouseats.com/2008/11/in-videos-cooking-thanksgiving-sous-vide-turkey-with-grant-achatz-alinea.html">Grant Achatz recommends</a>&nbsp;breaking it down, cooking the breast, thighs and legs sous vide&nbsp;(a high tech boil in a bag system) and saving the other bits for gravy.</p><p dir="ltr">So if top chefs and turkey farmers recommend breaking down the bird first, why do so many of us insist on keeping it whole? Caveny blames the Norman Rockwell painting.&nbsp;</p><p dir="ltr">&ldquo;Prior to that, meat was usually cut up in the kitchen and brought to the table sliced or at least into more manageable portions than a whole turkey,&quot; he said.</p><p dir="ltr"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Roy-Lichtenstein_Turkey%20%281%29.jpg" style="float: right; height: 264px; width: 300px;" title="Roy Lichtenstein. Turkey, 1961 is also on display at the 'Art and Appetite' exhibit in the Thanksgiving gallery. Private collection. (Estate of Roy Lichtenstein.)" /><strong>Is it Rockwell&rsquo;s fault? </strong></p><p dir="ltr">I recently took in Rockwell&#39;s famous painting at the Art Institute of Chicago&rsquo;s new exhibit, &quot;Art and Appetite.&quot; Curator Judith&nbsp;Barter&nbsp;said the one hundred paintings and sculptures in the exhibition are about much more than just food.</p><p dir="ltr">&ldquo;Freedom From Want,&rdquo; for example, depicts a sense of abundance and security that so many Americans longed for in the post-Depression era. And what better than a whole honking turkey &mdash; not some measly platter of slices &mdash; to say abundance?</p><p dir="ltr">But&nbsp;Barter&nbsp;pushes back on the notion that there weren&rsquo;t a lot of whole turkey roasters in the years prior to Rockwell&rsquo;s painting.&nbsp;She said the recipes, texts and paintings she studied for the exhibit indicated that &quot;whole turkeys were common in the 19th century.&quot;</p><p dir="ltr">Food historian and Roosevelt University emeritus professor Bruce Kraig generally agreed.</p><p dir="ltr">&ldquo;When turkeys first arrived in Europe in the 16th century, they were cooked whole in various ways,&rdquo; he said. &ldquo;Roasting was one of them and boiling was another very popular way. Roasting whole turkeys seems to run right through colonial cookery and the 19th century.&rdquo;</p><p dir="ltr">Kraig points to a page in the first American cookbook, &ldquo;American Cookery&rdquo; by Amelia Simmons, published in 1796.&nbsp;<a href="http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=amer&amp;PageNum=18">The recipe</a>&nbsp;for roasted turkey calls for a stuffing of wheat bread, suet, eggs, sweet marjoram, sweet thyme, pepper, salt and &ldquo;a gill of wine.&rdquo; (It also recommends serving the bird with cranberry sauce and mashed potatoes, but also mangoes. Talk about early fusion recipes!)</p><p dir="ltr"><strong>Breeding a bigger bird&nbsp;</strong></p><p dir="ltr">But Kraig points out that turkeys of Simmons&#39; era were relative waifs compared to their modern chesty cousins.&nbsp;</p><p dir="ltr">&ldquo;The modern broad breasted turkey was bred and crossbred throughout the 19th century with the intention of making them fatter and larger with very big breasts,&rdquo; he said. &ldquo;This was in direct response the whole mythic story of turkey at the first Thanksgiving.&rdquo;</p><p dir="ltr">The turkeys got so busty, in fact, that by the time the Broad Breasted White (today&rsquo;s dominant breed) came along in the late 1940s, it could no longer have sex and could procreate only through artificial insemination.</p><p dir="ltr">Despite this lack of fun, the breed grows quickly and produces prodigious amounts of (easily dried out) white meat. Earlier breeds, and indeed heritage birds, grow slower, sport more fat and offer a more even ratio of dark to white meat, thus making them easier to cook evenly.</p><p dir="ltr"><b>Breaking from tradition&nbsp;</b></p><p dir="ltr">So it&rsquo;s not so much Rockwell&rsquo;s fault, per se. It&rsquo;s that Rockwell&rsquo;s painting coincided with a revolution in turkey breeding &mdash; one that produced giant breasts that are harder to cook evenly with legs and thighs attached. &nbsp;&nbsp;</p><p dir="ltr">Caveny says he can tell by the way the breastbone lies on the bird in Rockwell&rsquo;s painting that the artist was depicting a heritage bird &mdash; not an industrial Broad Breasted White &mdash; on his the table. So those who cling to Rockwell&rsquo;s whole-bird ideal are probably trying to pull it off with a different breed entirely.</p><p dir="ltr">Janet Fuller is the former food editor of the Chicago Sun-Times and a current writer for&nbsp;<a href="http://www.dnainfo.com/chicago/">DNAInfo Chicago</a>. A couple of years ago she wrote a&nbsp;<a href="http://www.suntimes.com/lifestyles/food/8688787-423/bird-deconstructed-cooking-turkey-in-parts-ensures-tender-meat-richest-gravy.html">story in the Sun-Times</a>&nbsp;urging folks to give up the ghost of the whole turkey for a more edible bird.</p><p dir="ltr">She even served the cut-up version at her own Thanksgiving dinner. I asked her, did anybody squawk?</p><p dir="ltr">&ldquo;No,&rdquo; she said. &ldquo;It worked great. The leg meat, in particular, was amazing &mdash; falling off the bone in the braising liquid, which became my gravy. It is some extra work because you do it in stages, but it was fantastic.&rdquo;</p><p><em>Monica Eng is a producer at WBEZ and co-host of the food podcast&nbsp;<a href="http://www.wbez.org/content/chewing-fat-podcast-louisa-chu-and-monica-eng">Chewing the Fat</a>. Follow her on Twitter <a href="http://twitter.com/monicaeng">@monicaeng</a>.</em></p></p> Tue, 19 Nov 2013 16:01:00 -0600 http://www.wbez.org/news/culture/did-norman-rockwell-ruin-thanksgiving-turkey-109193 Thanksgiving traffic deaths down from last year http://www.wbez.org/news/thanksgiving-traffic-deaths-down-last-year-104079 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/traffic signs.jpg" alt="" /><p><p>The Illinois Department of Transportation (IDOT) announced traffic deaths over Thanksgiving weekend decreased 63 percent from last year.</p><p>Provisional data from IDOT&rsquo;s crash information unit reported three traffic deaths compared to eight deaths during the holiday in 2011.</p><p>Mike Claffey, a spokesman for IDOT, said even though traffic deaths are down there&rsquo;s still work to be done.</p><p>&ldquo;This weekend there was three too many crashes and the campaign is to drive the number to zero,&rdquo; Claffey said. &ldquo;We want to keep the pressure on anybody who thinks of driving under the influence and we want to keep reminding folks... buckle up.&rdquo;</p><p>To help cut down on the number of traffic deaths this holiday season, IDOT launched a partnership with law enforcement called the &quot;Drive to Survive&quot; campaign.</p><p>Police will be out in force, pulling drivers over who are not wearing seatbelts and cracking down on drunk driving through the end of the year.</p><p>Claffey said the department has boosted its effort to educate people about driving safety, including highway signs that tally the number of traffic deaths to date this year.</p></p> Wed, 28 Nov 2012 14:11:00 -0600 http://www.wbez.org/news/thanksgiving-traffic-deaths-down-last-year-104079 Thanksgiving questions and answers 2012 http://www.wbez.org/blogs/louisa-chu/2012-11/thanksgiving-questions-and-answers-2012-103953 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8095838428/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/foxpumpkinlobster.jpg" style="height: 411px; width: 620px;" title="Lobster, cheese, and slaw stuffed pumpkin by chef Dan Fox of the Madison Club in Madison, Wis. (WBEZ/Louisa Chu)" /></a></p><p><iframe frameborder="no" height="166" scrolling="no" src="http://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F68307669&amp;show_artwork=true" width="100%"></iframe></p><p><a href="http://www.wbez.org/blogs/louisa-chu/2012-11/taking-sides-lets-talk-turkey-thanksgiving-eve-morning-shift-103910">You asked</a>, I answer your Thanksgiving questions below &mdash; and today, live on <a href="http://www.wbez.org/programs/morning-shift-tony-sarabia"><em>The Morning Shift</em></a> with Tony Sarabia. We&#39;re joined by guest <a href="http://www.stevenrinella.com/">Steven Rinella</a>: hunter, <a href="http://www.amazon.com/gp/product/0385529813?ie=UTF8&amp;creativeASIN=0385529813&amp;tag=lklchu-20">author</a>&nbsp;and host of <a href="http://www.thesportsmanchannel.com/programming/descriptions/description.php?ID=466"><em>MeatEater</em>&nbsp;on the Sportsman Channel</a>!</p><p><strong>Q:&nbsp;There are millions of vegetarians/vegans who are lucky if they can eat one side dish or two. We would love some ideas. Fruit salad and green bean casserole for dinner any time of the year sucks.</strong></p><p>A: Really? I love green bean casserole and fruit salad, because they don&#39;t have to suck. When I&#39;ve made green beans for Thanksgiving, it&#39;s not the classic casserole, but with the same flavors. I stir-fry green beans in butter, leaving them crisp, with thinly sliced onions and wild mushrooms, then smother it all in Béchamel. Alton Brown&#39;s recipe for <a href="http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html">Best Ever Green Bean Casserole</a> looks good &mdash; without the frozen beans, and cans of cream of mushroom soup and fried onions &mdash; but substitute his chicken broth with vegetable broth. For fruit salad, I mix fresh, cooked and preserved fruit &mdash; from poached cranberries, apples, and pears, to persimmons and figs too &mdash; usually splashed with an herb-infused, liqueur-spiked, simple syrup. For some beautiful inspiration, see Heidi Swanson&#39;s <em>101 Cookbooks&nbsp;</em>for <a href="http://www.101cookbooks.com/archives/thanksgiving-ideas-recipe.html">recent Thanksgiving ideas</a> and&nbsp;<a href="http://www.101cookbooks.com/archives/vegan-thanksgiving-recipes-recipe.html">previous vegan</a> and <a href="http://www.101cookbooks.com/archives/vegetarian-thanksgiving-recipes-recipe.html">vegetarian&nbsp;recipes</a>.</p><p><strong>Q: I saw something recently, I think in the <em>New York Times</em>, about how butternut squash is actually the way to go if you want to make homemade, not from a can, pumpkin pie &mdash; like pumpkin actually isn&#39;t good, no matter how hard you try to sweeten it or get it to be the right texture. True or not true?</strong></p><p>A:&nbsp;<a href="https://twitter.com/goodappetite">Melissa Clark</a> did indeed write in the <em>NYT</em>&nbsp;&quot;Diner&#39;s Journal&quot; that <a href="http://dinersjournal.blogs.nytimes.com/2012/11/08/the-squash-you-should-use-in-pumpkin-pie/">butternut squash is the best</a> kind of pumpkin/winter squash for pumpkin pie. Clark tested nine varieties: acorn, blue hubbard, butternut, carnival, cheese pumpkin, delicata, kabocha, sugar pumpkin and spaghetti squash. &quot;Deep and richly flavored, sweet, with relatively smooth flesh that is easy to purée,&quot; she wrote in her testing notes. But <a href="http://www.wbez.org/blogs/louisa-chu/2012-10/religion-politics-and-great-pumpkin-pie-103121">Bang Bang Pie Shop uses sugar pumpkins</a> and their pies are great &mdash;&nbsp;sweet enough, with absolutely the right texture, plus roasted pumpkin seeds. With any natural ingredient there will be variations.</p><p><strong>Q: Talk about the do&#39;s and don&#39;ts of stuffing baked inside the turkey. I&#39;ve read conflicting things about not doing it because you can get salmonella, or to put it in there once the turkey reaches a certain temperature, etc.</strong></p><p>A: Do: Remember the magic number, according to the USDA&#39;s Food Safety and Inspection Service &mdash;&nbsp;165 &deg;F. That&#39;s what the agency says should be the minimum internal temperature. Do: Check out the USDA&#39;s &quot;<a href="http://www.fsis.usda.gov/FACTSheets/Stuffing_and_Food_Safety/index.asp">Stuffing and Food Safety</a>&quot; fact sheet. Don&#39;t: Worry. It&#39;s all in there.</p><p><strong>Q: We&#39;ve been hosting Thanksgiving for the last few years, and we always brine the turkey in salt water flavored with ginger and allspice. I saw a recipe the other day that called for salting the turkey for 24 hours. That&#39;s a new one for me. What&#39;s the difference? I mean, I know one of them is a water soak and the other one is not, but what happens from salting that&#39;s different from brining?</strong></p><p>A: Salting, or dry-brining, is the new wet-brining. &quot;When you salt a turkey (or chicken) breast, meat juices are initially drawn out through the process of osmosis,&quot;&nbsp;writes J. Kenji López-Alt in &quot;<a href="http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html">The Food Lab: The Truth About Brining Turkey</a>&quot; on&nbsp;<em>Serious Eats.</em>&nbsp;&quot;As the salt dissolves in these juices, it forms what amounts to a very concentrated brine, which then allows it to break down muscle proteins.&quot; As a result,&nbsp;López-Alt<em>&nbsp;</em>says he never brines, ever.&nbsp;Michael Ruhlman <a href="https://twitter.com/ruhlman/status/270893546003910657">no longer brines</a> his turkey either, saying it&#39;s not worth the hassle, given the busyness of prep.&nbsp;</p><p><strong>Q: My family gets a smoked turkey from a BBQ joint in Evanston every year. Any way to replicate this deliciousness as a home cook?</strong></p><p>A: Smoking your own in an outdoor smoker is not the answer you&#39;re looking for, I&#39;m guessing. Steven Raichlen actually adapted two of his&nbsp;<a href="http://query.nytimes.com/gst/fullpage.html?res=9901E0D6153FF934A25752C1A9629C8B63&amp;pagewanted=2&amp;pagewanted=all&amp;smid=pl-share">indoor smoked turkey</a> recipes for an article in the <em>Times</em>, using a <a href="http://www.cameronsproducts.com/smokers/stovetop-smoker">stovetop smoker like Camerons</a> or a wok. You can find both recipes in his book <a href="http://www.amazon.com/gp/product/B001O9CDGK?ie=UTF8&amp;creativeASIN=B001O9CDGK&amp;tag=lklchu-20"><em>Indoor! Grilling</em></a>.&nbsp;</p><p><strong>Q: Turkey doesn&#39;t really thrill me. I could easily have an all-sides meal. Any turkey alternatives that won&#39;t completely veer from tradition?</strong></p><p>A: Depends on your tradition, but <a href="http://en.wikipedia.org/wiki/Thanksgiving_dinner#Alternatives_to_turkey">traditional turkey alternatives</a> include ham, duck, goose, Dungeness crab and especially venison. The&nbsp;Wampanoag brought five deer to the 1621 Plymouth feast that&#39;s considered the <a href="http://www.plimoth.org/learn/MRL/read/thanksgiving-history">historic model for our modern Thanksgiving</a>.</p><p><strong>Q: How many turkeys get killed on Thanksgiving?</strong></p><p>A: 46 million is the number widely reported, but that&#39;s probably not accurate, <a href="http://online.wsj.com/article/SB125910575363163091.html">according a <em>Wall Street Journal</em> post</a> in 2009. &quot;David Harvey, a poultry and fish-farming analyst with the USDA&#39;s Economic Research Service, says it would be difficult to come up with a precise Thanksgiving turkey tally,&quot; the <em>WSJ</em> reported then.</p><p><strong>Q: Does it make a difference if you get a male or female turkey? I heard the females are more tender.</strong></p><p>A: No, it doesn&#39;t really matter, and you&#39;re probably getting a female turkey anyway, as most turkeys are female, according to <a href="http://www.marketplace.org/topics/life/freakonomics-radio/your-thanksgiving-turkey-probably-product-artificial-insemination">this <em>Marketplace</em> story</a> last year. The <a href="http://urbanext.illinois.edu/turkey/turkey_faqs.cfm">University of Illinois Extension Turkey FAQs</a>&nbsp;says &quot;age not gender is the determining factor for tenderness and all commercial turkeys are young and tender.&quot;</p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8095851449/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kindercranberrypunch.jpg" style="height: 411px; width: 620px;" title="Fall Forward punch with gin, apple cider, pomegranate juice, and fresh cranberries by John Kinder at Death's Door Spirits in Middleton, Wis. (WBEZ/Louisa Chu)" /></a></p></p> Wed, 21 Nov 2012 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2012-11/thanksgiving-questions-and-answers-2012-103953 Sports never take a holiday http://www.wbez.org/blogs/cheryl-raye-stout/2012-11/sports-never-take-holiday-103920 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/rsz_turkey_hats.jpg" style="width: 620px; height: 413px;" title="Spost fans enjoy the NFL on Thanksgiving.(AP Photo/Mel Evans)" /></div><p>Sports never take a holiday: People race in turkey trots, watch the NFL, and some even go bowling on Thanksgiving. When I worked at an all-sports radio station, I was sent to Detroit to cover the Bears on Thanksgiving Day. Fortunately, Detroit isn&#39;t a long flight; you fly in early, cover the game and return home after you finish up locker room interviews. The Lions provided us with a full Thanksgiving dinner in the press room that year. Glamorous, the life a traveling sports reporter.</p><p>Thankfully, by my choice, those days are behind me now. Call me a softie, but family time matters to me. Thanksgiving and other holidays also matter to athletes, even though many leagues schedule practice, travel or games that day.</p><p>I talked to some of Chicago&#39;s athletes about the upcoming holiday earlier this week.&nbsp;The Bulls, nearing the end of their five-game road trip, are in Houston Wednesday night and will fly back home for Thanksgiving Thursday. Players are probably hoping coach Tom Thibodeau will give them a day off before they finish the trip in Milwaukee on Saturday. Bears head coach Lovie Smith usually completes practice by 2 p.m., allowing players some time to celebrate.</p><p>Bulls guard Kirk Hinrich gets one extra advantage this Thanksgiving:&nbsp;he never sold his home here. Returning as he did, now he gets to enjoy the comforts of home with his family, including his wife and two daughters.&nbsp;Meanwhile, 19-year-old Bulls rookie&nbsp;Marquis Teague said he hopes Mom, Dad, his sisters and his oldest brother will be here for Thanksgiving. Can you imagine being that age and not having your family around? And&nbsp;Bears safety Anthony Walters told me that when he was a rookie last season, Major Wright invited him to spend the holiday with Wright&rsquo;s family. That is generally what teammates do for the younger players.&nbsp;</p><p>Another Bear, long snapper Patrick Mannelly, remembers frequent practices on this holiday during his 15-year career. He&#39;s played three games on Thanksgiving Day, twice in Detroit and once in Dallas.&nbsp;When I asked him about Thanksgiving Day, a broad smile came across his face. &ldquo;I enjoy my family coming into town and my wife (Tamara) cooks a big meal,&quot; he said. &quot;Unfortunately, in our business, we have to work that day.&rdquo; And, Patrick looks forward to the day after Thanksgiving, when he makes &quot;a huge turkey sandwich with gravy, mayonnaise on a roll.&quot; (By the way he said it, he seemed to have the picture clearly in his mind.)</p><p>Bears linebacker Nick Roach and his family &ldquo;cram&rdquo; into his grandmother&rsquo;s house for a huge feast. While his uncles and brother enjoys watching football, oddly enough, that isn&rsquo;t a must for him.&nbsp;Roach put the holiday, and its real relationship to football, into perspective: &ldquo;You are thankful for the God-given abilities and talents, to be able to play the game that you love and be able to do it for a living, to have platform to a be a good example for those that follow you.&quot;</p><p>&quot;And I am thankful for my family,&rdquo; Roach added.</p><p>My gratitude extends to my family, friends and co-workers &mdash; everyday matters having them. While I enjoy covering sporting events, tomorrow is my personal sporting event: cooking a turkey and all the trimmings.&nbsp;I really love the left-overs, too.</p><p>Have a safe and happy Thanksgiving!</p><p><em>Follow Cheryl on Twitter <a href="http://twitter.com/Crayestout">@CRayeStout&nbsp;</a>and Facebook <a href="http://www.facebook.com/CherylAtTheGame?fref=ts">Cheryl Raye Stout #AtTheGame</a>.</em></p></p> Wed, 21 Nov 2012 05:00:00 -0600 http://www.wbez.org/blogs/cheryl-raye-stout/2012-11/sports-never-take-holiday-103920 Thanksgiving war stories from a Butterball ‘call girl’ http://www.wbez.org/content/thanksgiving-war-stories-butterball-%E2%80%98call-girl%E2%80%99 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-November/2011-11-23/AP070427036341.jpg" alt="" /><p><p style="text-align: center;"><img alt="" calendar.="" class="caption" foto="" ladies="" news="" of="" pr="" src="http://llnw.wbez.org/story/insert-image/2011-November/2011-11-23/AP070427036341.jpg" style="width: 428px; height: 400px;" talk-line="" the="" title="Take a page from one of the experts featured in Butterball’s 2002 &quot;Ladies of the Talk-Line&quot; Calendar. (PR News Foto/Butterball)" /></p><p><iframe frameborder="no" height="166" scrolling="no" src="http://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F68040657&amp;show_artwork=true" width="100%"></iframe></p><p><em>Dynamic Range is taking a break for Thanksgiving and will be back the first week of December. In the meantime, check out this updated episode that originally ran in November 2011:</em></p><p>Butterball produces 20 percent of the turkeys Americans eat every year. And since 1981 their <a href="http://www.butterball.com/tips-how-tos/turkey-experts/overview">Turkey Talk-Line</a> experts have handled some 100,000 calls each holiday season from frantic home cooks trying to impress their in-laws or salvage a dinner gone horribly wrong.</p><p>Butterball&rsquo;s corporate headquarters are in Garner, North Carolina, but their call-in line is located in Naperville, Ill. And, as the company struggles with its public image and <a href="http://www.nbcnews.com/business/butterball-probes-turkey-abuse-accusations-1C7103234">new allegations of animal abuse</a> at its North Carolina plants, the ladies of the Talk-Line may be the company&#39;s best public face: Some of the experts who work there from November to December every year seem to comfortably conform to a kind of 1950s Suzy Homemaker ethos, pleasingly plump Betty Crockerites who majored in home ec. Others are bilingual registered dieticians with master&rsquo;s degrees.</p><p><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-November/2011-11-23/AP061115045108.jpg" style="width: 300px; height: 200px; margin: 5px; float: left;" title="Before: nineteen-week-old turkeys at the Clayton Straughn farm near Turkey, N.C. (AP/Gerry Broome)" />Sixty call specialists will be on hand this year to answer questions ranging from the mundane &ndash; <em>How long will it take my 18 lb. beast to thaw?</em> &ndash; to the shocking &ndash; <em>My turkey is on fire. What should I do?</em></p><p>The answer to that last question, incidentally, is to hang up and call 9-1-1.</p><p>Butterball&rsquo;s experts recommend taking as long as four full days to thaw your turkey. They&rsquo;ll also be happy to walk you through the steps of microwaving the bird, if that&rsquo;s what you want to do. It&rsquo;s apparently their &ldquo;least popular method,&rdquo; despite being all the rage in the &lsquo;80s, but is still not as horrifying or as gross as <a href="http://www.ask.com/food/Lobster/Microwave-Lobster-Recipes.html">cooking a live lobster in the microwave</a>.</p><p><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-November/2011-11-23/butterball turkeys_flickr_anthony easton.jpg" style="width: 300px; height: 225px; margin: 5px; float: right;" title="After: Butterball turkeys. (Flickr/Anthony Easton)" />Renee Ferguson is a former Butterball expert and self-described Butterball &ldquo;call girl&rdquo; who parleyed her experience on the hotline into a cookbook &ndash; <em>Talk Turkey to Me</em> (Wishbone Press 2006) &ndash; and an appearance on the Food Network&rsquo;s <em>Throwdown</em> with Bobby Flay.</p><p>Ferguson appeared on the show&#39;s &ldquo;Turkey and Dressing&rdquo; episode, for which she made <a href="http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/turkey-recipe-recipe/index.html">roasted turkey with an apple sausage dressing</a> and an <a href="http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/apricot-amaretto-sauce-recipe/index.html">apricot amaretto sauce</a>. Flay won the round with his combination of a <a href="http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-pomegranate-molasses-glazed-turkey-with-wild-rice-goat-cheese-dressing-recipe/index.html">black pepper-pomegranate molasses glazed turkey</a> with a <a href="http://www.foodnetwork.com/recipes/bobby-flay/wild-rice-and-goat-cheese-dressing-recipe/index.html">wild rice, goat cheese and chorizo dressing</a>.</p><p>If you have any last minute cooking disasters before the big meal on Thursday you can call Ferguson&rsquo;s former colleagues in Naperville between 10 a.m. and 7 p.m. at 1-800-288-8372. (And now, you can also tweet them <a href="https://twitter.com/butterball">@butterball</a> with the hashtag #TurkeyChat.) In the meantime, listen to Ferguson&rsquo;s account of her all-time favorite calls &ndash; and some of her cooking war stories &ndash; in the audio above.</p><p><a href="../../series/dynamic-range">Dynamic Range </a><em>showcases hidden gems unearthed from </em>Chicago Amplified&rsquo;s<em> vast archive of public events and appears on weekends. Renee Ferguson spoke at an event presented by <a href="http://www.culinaryhistorians.org/">Culinary Historians of Chicago </a>in November of 2010. Click <a href="../../story/culture/books/talk-turkey-me-good-time-kitchen-talking-turkey-all-trimmings">here </a>to hear the event in its entirety.</em></p></p> Wed, 21 Nov 2012 05:00:00 -0600 http://www.wbez.org/content/thanksgiving-war-stories-butterball-%E2%80%98call-girl%E2%80%99 Talking turkeys http://www.wbez.org/blogs/bez/2012-11/talking-turkeys-103939 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/turkey%20flickr.jpg" style="float: right; width: 438px; height: 287px;" title="(Flickr/OZinOH)" /></div><p>You all have Thanksgiving memories&mdash;but none of your memories go back to 1895.</p><p>On Thanksgiving Day that year the country&#39;s first official auto race took place. It was a 55-mile round-trip journey between the South Side and Evanston. Competing were four gasoline-powered cars and two that ran on electricity. The winners were brothers Charles and Frank Duryea in their &quot;buggynaut,&quot; a marvel that had three forward speeds. They won $2,000 (a lot of dough at the time) for covering the course in just under eight hours.</p><p>One of my memories is tied to North Avenue, near where I grew up in Old Town. There was for many years a live poultry place at North and Wells and that was where the alderman of the 43<sup>rd</sup> ward, the infamous Mathias &ldquo;Paddy&rdquo; Bauler, got the turkeys and ducks that he would dole out to people the Tuesday before Thanksgiving.</p><p>There are still live poultry stores in the city, a dozen or so, and the owners will tell you more people are interested in fresh birds.</p><p>Call me squeamish, but walking into Chicago Live Poultry on Lawrence Avenue. And seeing all sorts of animals&mdash;rabbits, pigeons, turkeys, geese, roosters, quail, guinea hens and chickens, lots of chickens&mdash;sitting in cages and unknowingly awaiting their inevitable place on someone&#39;s dinner table, was almost enough to instantly convert me to vegetarianism. I had entered this store because I had been attracted by its windows, which are covered with colorful paintings of animals, the sort of playful illustrations one might find in a children&#39;s book.&nbsp;</p><p>The store had been around for more than 25 years, according to Hibib Alshimary, who started working there as a young man and who is now one of the owners. This, of course, is the shop&#39;s busiest season. During this month Chicago Live Poultry prepares and sells some 50 turkeys a week.&nbsp;</p><p>The process by which this is accomplished is not for the fainthearted. But let&#39;s not be hypocritical: It is the same process employed, in a more mechanized and automated fashion, by such huge poultry companies as Tyson and Perdue. Which is the more gruesome?</p><p>I watched birds being beheaded, plucked and cleaned. He is not at all squeamish. But many people buying birds and rabbits did not want to have their names appear in the paper, lest they, as one customer put it, &quot;have people think that we are cruel or weird.&quot;&nbsp;</p><p>&quot;Does it bother me to kill the animals? No way,&quot; says Alshimary. &quot;This is a good, fast-growing business.&quot;&nbsp;</p><p>So good (the store sells about 450 chickens a week) that he opened another store.&nbsp;</p><p>&quot;People like because it is fresher,&quot; he says. &quot;The animals are raised without any chemicals. People who buy here tell their friends and many yuppies come now.&quot;&nbsp;</p><p>Wherever I am at Thanksgiving, there will probably be a turkey. And, memories of being in a poultry store nicely faded, I&#39;ll probably have some. I just hope it&#39;s one I haven&#39;t met.</p></p> Tue, 20 Nov 2012 14:24:00 -0600 http://www.wbez.org/blogs/bez/2012-11/talking-turkeys-103939