Oysters and mussels are a big part of the New England Thanksgiving menu. Roasted flesh just tastes good on its own, so you don't have to do a lot with it. They had an abundance of meat, which is rare, but they weren't like coming up with new recipes.
Loosen your belts and tuck a napkin under your chin because feasting season is here. Katherine Spiers -- journalist, food anthropologist and host of the wondrous culinary history podcast Smart Mouth -- lets Alie belly up for a buffet of questions about winter gatherings, Thanksgiving myths, stuffed peacocks, green bean casseroles, potato backstories, Friendsgivings, the hazards of deep frying, the eels of Jesus, some stuffing horrors and more.
Listen to Smart Mouth (perhaps the episodes with Alie "Lobster Roll" Ward & Steven Ray "Corndogs" Morris?)
Katherine Spiers's website, Twitter & Instagram. Her brand new podcast network is TableCakes.
Special thanks to poet and writer Kenzie Allen (@cerena on Twitter) for the insight & resources on Native perspectives of Thanksgiving.
Become a patron of Ologies for as little as a buck a month: www.Patreon.com/ologies
OlogiesMerch.com has hats, shirts, pins, totes!
Follow @Ologies on Twitter or Instagram
Follow @AlieWard on Twitter or Instagram
More links at www.alieward.com
Sound editing by Steven Ray Morris
Theme song by Nick Thorburn
Support the show: http://Patreon.com/ologies