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Though holiday case numbers so far remain well below those from 2020, the COVID trendlines appear similar.
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Lee Meisel of Leeway Franks has been going hard for 18 months, and he's ready to take a breath. His revived Franksgiving — a casual holiday meal at his small restaurant — will reflect that by embracing togetherness, simplicity, and a heightened appreciation for enough.
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Making a Thanksgiving feast will cost more this year as the pandemic’s effect on the economy drives up food prices.
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People talk about the difficult decisions they've made to skip trips to see family for the holiday.
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Lee Meisel is a descendent of the Standing Rock Sioux tribe. He says we're "halfway to the handshake" on indigenous foods at Thanksgiving. Here's his advice on making a COVID-era feast more meaningful, including a recipe for turkey leg tacos.
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Eating "pre-contact" plants and animals the week of Thanksgiving highlights the growing movement for food sovereignty.
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What is behind the social media punishment for those who fall out of public opinion favor, and reviving Native American foods and recipes.
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Public universities are taking differing approaches about testing students for the coronavirus before they leave for the holiday.
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“There is no real bad duck,” says Charles D’Ablaing, the chef and owner of Brookside Poultry Co. “But there is really good duck.”D’Ablaing is among…
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Saturday Night Live cast member Heidi Gardner understands that times are hard. The native Kansas Citian says she’s regularly approached and thanked for a…
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Segment 1: Women have made strides as candidates, but are still looking to break through as campaign managers and advisors. Some have called 2018 another…
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Eating crickets might improve the microbiome — the good bacteria found in the gut that wards off illness, according to a recent six-week study at...