03:00 AM ET, November 29th, 2013
Editor's note: Donna Brazile, a CNN contributor and a Democratic strategist, is vice chairwoman for voter registration and participation at the Democratic National Committee. She is a nationally syndicated columnist, an adjunct professor at Georgetown University and author of "Cooking with Grease: Stirring the Pot in America." She was manager for the Gore-Lieberman presidential campaign in 2000.
When the Dow Jones Industrial Average topped 16,000 earlier this month, headlines throughout the country trumpeted the milestone as a sign of recovery for the economy.
Away from Wall Street, among the working poor in America's suburbs, small towns and larger metropolitan areas, the trumpets of a thriving economy do not sound. What we too often hear in the back streets and even on some main streets is the drumbeat of the desperate, or the plaintive strings of hope postponed.
09:00 AM ET, November 28th, 2013
Before you tuck in to your gravy-drenched, slow-roasted turkey this Thanksgiving, you might want to give thanks that you’re not circling above the earth at 17,500 miles per hour. Forget for a moment that you probably couldn’t even keep the food down in microgravity – would you be willing to trade those creamy mashed potatoes or Grandma’s green been casserole for something freeze-dried and wrapped in plastic?
For six astronauts currently working more than 200 miles above the surface of the earth, that choice is easy, as freeze-dried, irradiated and thermostablized food items are their only options. Luckily for them, food scientist Vickie Kloeris and her team at NASA have developed shelf-stable Thanksgiving meals to celebrate the holiday on the International Space Station. First though, they had to figure out a way to make the food taste good in space.
“One of our biggest challenges is that crew members in orbit do report that they feel like their taste buds are somewhat dulled,” Kloeris told CNN from the Johnson Space Center in Houston, Texas.
05:45 PM ET, November 27th, 2013
A Sriracha hot sauce factory is getting a chilly reception in Southern California.
A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim has caused an overpowering odor.
Irwindale claimed in a lawsuit that the stench was causing watery eyes, sore throats and headaches, prompting complaints from dozens of residents.
04:00 PM ET, November 27th, 2013
Editor's note: Paul Begala, a Democratic strategist and CNN political contributor, was a political consultant for Bill Clinton's presidential campaign in 1992 and was counselor to Clinton in the White House.
I love Thanksgiving. I love everything about it: gathering three generations around the table, pausing for a moment with heads bowed to thank God for our abundant blessings, carrying a tradition across the centuries, watching my beloved Texas Longhorns play football. I even love clanging the pots and scraping the plates afterward. And I especially love the eating. We are traditionalists in my family, so it's turkey and stuffing, and three kinds of pie.
I am hoping this year to add one more item to the menu: a small serving of conscience. For as we gorge ourselves, Congress is contemplating drastic cuts in food aid for the least of our brethren. Food stamps, formally known as Supplemental Nutrition Assistance for the Poor, or SNAP, help poor people eat - simple as that.
10:00 AM ET, November 27th, 2013
Jamie Ordonez is one of the lucky retail employees who will enjoy Thanksgiving Day without having to rush to work. But a brother-in-law who works at Medieval Times isn't as lucky.
The Lyndhurst, New Jersey, castle is open for a 5 p.m. show on Thanksgiving Day, which means Ordonez's family is eating dinner around noon to accommodate his schedule. And, it's not the only Thanksgiving Day joust on the calendar; shows are scheduled in all nine Medieval Times castles in North America, with most offering discounted tickets.
01:15 AM ET, November 27th, 2013
upwave is Turner Broadcasting's new lifestyle brand designed to entertain the health into you! Visit upwave.com for more information and follow upwave on Twitter, Facebook, YouTube, Pinterest and Instagram (@upwave). Keri Glassman MS, RD, CDN is a nationally recognized nutrition expert and published author.
Many people can relate to the nostalgia of Thanksgiving. There is something so wonderful and comforting about having the same meal, in the same home, at the same table, off of the same plates, year after year. If you are a die-hard sentimentalist, it is really challenging to have even the smallest disruption to the celebration.
If, on the other hand, you are ready to make your Thanksgiving a little more contemporary and a little more modern, I have recommendations to honor your grandmother’s Thanksgiving, but with a healthy twist.
10:00 PM ET, November 25th, 2013
Lopburi, Thailand, is famous for the small but feisty - and sometimes downright vicious - long-tailed macaques that live among its ancient temples and can often be seen creating mischief in the streets. The town throws an annual "monkey buffet," which gives the animals a chance to gorge on over 2,000 kilograms of fruits, vegetables and other treats like candy and soda.
01:15 PM ET, November 25th, 2013
At any given Ole Miss home game, longtime tailgater Keith Henley lays out pewter serving trays and chafing dishes. Under the cover of two 10-by-20-foot tents in the wooded center of his alma mater's campus, known as The Grove, Henley busies himself with the service. At the same time, his brother and stepbrother fill it with exquisite dishes of wild boar loin or grilled elk wrapped in bacon with cream cheese.
They bring along a generator so the flat-screen television and lamps work. The tables are covered in cloths embroidered with "Hotty Toddy" and finished off with elaborate centerpieces full of flowers - sometimes augmented by Jack Daniels bottles glued to wooden dowels. They'll taste bourbon balls from their tailgating neighbors, with whom they've long exchanged Christmas cards.
12:16 PM ET, November 25th, 2013
"Trying to get me to cry by looking at this ugly picture? There are worse ones..."
That's how Richard Blais reacts to a photo taken 10 years ago, when Blais was almost 60 pounds overweight - and 60 pounds heavier than he is today.
"I just really lost control of myself because I was tasting food all day long and partaking in the social aspect of our industry," Blais, 41, tells HLN.
The acclaimed chef - "Top Chef: All-Stars" winner, the owner of Trail Blais and operator of Atlanta-based restaurants The Spence and Flip Burger Boutique - lost all that weight and kept it off, he says, by overhauling his lifestyle.