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Updated 3:10pm - Apr 16, 2014
Updated 3:46pm - Apr 15, 2014

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From The Publisher's Desk

From the publisher's desk: Who’s in your kitchen tomorrow?

Over the years I’ve heard a number of people say, “Thanksgiving is my favorite holiday.” I have to agree. It’s a day set aside for gathering around the table with family and friends in a gift-free zone. What could be better? 

In our family’s conscious effort to get back to basics, tomorrow’s menu features carrots from our garden; potatoes dug from a farm in Fort Dick; local squash and hand-picked mushrooms; beets we pickled one foggy weekend last summer; fresh pear and cranberry crisp; pie made from the pumpkin I grew from seeds I saved from last year’s pumpkin; and a friend’s rhubarb wine.

Center stage belongs to the “heritage” turkey. Heritage or heirloom turkeys are making a comeback as the real McCoys raised without quick-growth hormones or bred for top-heavy breasts of white meat.

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