A Native Perspective of the First Thanksgiving, Three Sisters Stew for a Plant-Based Feast, Sustainable Thanksgiving Fare from the Sea and more

The “Three Sisters” of corn, beans, and squash all grow together in a symbiotic planting relationship. A Chickasaw chef shares recipes and the significance of these crops to many Native American cultures.

Also, the story of the “first Thanksgiving” that persists in American culture often stereotypes Native peoples and sanitizes what happened to them as white settlers dispossessed them of their lands. A picture book written and illustrated by Indigenous authors offers a new story of the “first Thanksgiving” that centers the Three Sisters crops.

And some like ‘em and others don’t but oysters can be eaten in many ways beyond the half-shell, and farmed correctly they nourish shallow waters. From his coastal Maine kitchen celebrity chef Barton Seaver talks about how oyster farming supports local economies and ecosystems, and whips up an oyster-flavored Thanksgiving stuffing.

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