A Thanksgiving Special: Cooking Tips and Tricks, Local Farm Products, And Family Food Traditions
On The 21st: Thanksgiving is officially a week away! On this special episode of The 21st, we speak with food writer Niki Davis about some of her favorite recipes and farmers throughout the state will tell us what they’re growing. Plus, we dive into some family traditions and memories that go far beyond the usual turkey and stuffing.
Thanksgiving is just a week away! Are you ready with all your meal planning?
Niki Davis joined us to offer her tips. Niki writes The Taste column for The Southern newspaper and has has her own website called Rooted in Food. She also teaches Hospitality and Tourism Administration at Southern Illinois University.
You can’t have a good meal without good ingredients. We were joined by farmers from across Illinois and the Midwest who bring us many of the foods we’ll have on our table.
Harold Wilken is the owner of Janie’s Farm Organics in Danforth, IL. We first met him in Bloomington at Green Top Grocery! Also joining us in studio was Traci Barkley from Sola Gratia vegetable farm in Urbana. And, on the phone from Cannon Falls, Minnesota was John Peterson. He’s the owner of the family-run turkey farm Ferndale Market.
Although Harold Wilken's mill is brand new, it is the most ancient type of mill, made by a century old Danish company.— The 21st (@21stShow) November 15, 2018
We're talking about local farm products for your Thanksgiving table NOW. https://t.co/jc66iOdzKi pic.twitter.com/jzfdmWZb4Q
And even though there are the classic staples like turkey, mashed potatoes, and stuffing, everyone does it a little differently, whether you’re just changing things up, or bringing in some of your family’s traditions.
Loui Liagridonis is the owner of Grovestone and he joined us in the studio.
.@greeklou is here from Grovestone to tell us more about his family's #Thanksgiving traditions.— The 21st (@21stShow) November 15, 2018
"Have you see Big Fat Greek wedding? Multiply it by 10!" he says. "We literally start at 5 in the morning to get the lamb going."