Dealing with picky eaters on Thanksgiving
November 23rd, 2011
06:00 PM ET
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Dealing with a child who is a picky eater is tough enough, but trying to satisfy the tastes of a picky eater at Thanksgiving is nearly impossible.

Click to listen to the CNN Radio podcast:

Thirteen-year-old Mitchell Lefreve is one such picky eater. “I like cheese and meat,” said Lefreve. That’s pretty much it. But it gets even more interesting. He’ll eat cheese pizza, but not with meat on it. He’ll eat French fries but with cheese, hot dogs also with cheese, no other condiment.

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Filed under: Holidays • Picky Eaters • Radio • Rituals • Thanksgiving • Think


Thanksgiving hotline: How low can you go?
November 23rd, 2011
03:00 PM ET
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We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.

This burning question just in from our PBnO-obsessed colleague Jo Parker:

My husband is freaking out over my desire to roast turkey at a lower-than-he-likes temperature. How low can we go? I was thinking 250-275°F. We usually do the Alton Brown method - temperature way hot for 30 minutes, then something lower for the rest of the time.

The reason Alton Brown - and a whole other slew of folks for that matter - crank up that oven temperature at the beginning is to get a crisp-skinned bird.

But just like there's no right way to mash potatoes, oven temperature is all about personal preference. If low-and-slow yields a tastier result in your honorable opinion, then giblets away!
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Filed under: Food Safety • Holidays • Salmonella • Tainted Food • Thanksgiving


"A time of record need" for food insecure
November 23rd, 2011
02:15 PM ET
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Students gathered as the chef sliced tomatoes with a plastic knife in a Brooklyn public school cafeteria. Their eyes followed as she held up a slender green cylinder before the crowd of parents and kids in plastic aprons and hairnets.

"What's that?" kids shouted.

"It's a scallion. But don't eat it now," warned Leigh Armstrong, a culinary student and volunteer chef. "It doesn't taste like celery."

Armstrong was helping at Cooking Matters, a free, six-week class that teaches parents and kids how to shop for and prepare healthy, inexpensive meals. The program launched 20 years ago through the nonprofit Share our Strength, and it now serves more than 11,000 families across the country.

Read the full report - 1 in 5 U.S. children at risk of hunger



November 23rd, 2011
01:45 PM ET
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