Foodies debate turkey treatment and regional recipes
Thanksgiving is two days away with many of us thinking about what we’ll be serving and eating. The traditional roasted butterball turkey is likely to be the most common bird on the table but a host of new preparations have taken off in the last decade. Here to talk about them are Chewing the Fat co-hosts Louisa Chu and Monica Eng. We’ll also be talking about the sides--in particular a controversial New York Times article about traditional regional side dishes. Did they get them all wrong or do they ring true to you?