I've been a bit remiss in post-sharing on Facebook these days, but now that the turkey and all the fixin's (except the pie!) have been consumed at my mother-in-law's house, it's time for a roundup of all the great Thanksgiving-related articles across the web you may have missed these past few weeks. (This is a regular perk of being a Patreon patron, by the way.)

Let's start with "Why We Celebrate Thanksgiving On the Fourth Thursday of November" from NPR.

"The Thanksgiving Tale We Tell is a Harmful Lie. As a Native American, I've Found A Better Way to Celebrate the Holiday" Sean Sherman for Time Magazine.

"3 Indigenous Chefs Talk About What Thanksgiving Means to Them" from Bon Appetit. 

"Modern Native American Cuisine and the Myth of Thanksgiving" from Modern Farmer.

"The Native American Side of the Thanksgiving Menu" from NPR.

"The Real Thanksgiving Foods" from Powwows.com.

"Thanksgiving History: The Original Farm to Table Experience" from WVTF public radio.

"400 Thanksgiving Turkeys Walking to Washington (D.C.) Market in 1826" from Researching Food History.

"Thanksgiving at Washington Market, New York City" also from Researching Food History.

​"George Washington and Thanksgiving" from Mount Vernon.

"Colonial Thanksgiving Recipes To Celebrate American History" from Walter Staib on PBS.

"Chef Marcus Samuelsson Gives Thanks: On Harlem, the black diaspora, and his own journey" on Salon.

​"The Roots of Black Thanksgiving: Why Macaroni and Cheese and Potato Salad Are So Popular" from the Washington Post.

"Thanksgiving Soul Food Offers a Window to African-American Heritage" from the Baltimore Sun.

"The History Behind 10 Thanksgiving Dishes" from Mentalfloss.

"The History of Popular Thanksgiving Foods" from Redbook.

"Hey! What Are These Oysters Doing In My Stuffing?" from Food52.

"The Real Reason Sugar Has No Place in Cornbread" from Serious Eats.

"Cornbread Dressing Is So Much More Than a Thanksgiving Side" from The Takeout.

"Cornbread Kush Stuffing" from Michael Twitty via Vice.
​
"From Culinary Dud to Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom" from NPR.

"This Twitter Thread On Weird Thanksgiving Side Dishes Does Not Disappoint" from the Huffington Post.

"Filling the Cornucopia" from the American Folklife Center, Library of Congress.

"Why President Calvin Coolidge Never Ate His Thanksgiving Raccoon" from Atlas Obscura. 

And, find out what happened to Rebecca in "The Thanksgiving Raccoon That Became a Presidential Pet" from History.com

​"This Man Made the First Canned Cranberry Sauce" from Smithsonian.

​"The Case for Heritage Turkeys" from Modern Farmer. 

​"The Great Thanksgiving Dessert Battle" from the Philadelphia Sun.

"A Brief History of Pumpkin Pie in America" from the Library of Congress.

"American History As Told By 7 Pies" from Matador Network.

"A Brief History of Pecan Pie" from Eater.

"The Turkey Has Been the Subject of Thanksgiving-Day Arguments for Longer Than You Probably Think" from Time Magazine.

"Turkey Alternatives Aren't the Key to Enjoying a Meatless Thanksgiving" from Diamondback.

​"Vegetarian Thanksgiving Dates Back to the 1900s" from JSTOR. 

Phew! That's it for the Thanksgiving Roundup this year. I hope this provides some good, post-feast reading and a way to work off that food coma before you feast on some pie. :D

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One last follow-up to the Very Vintage Halloween Party! I wanted to share my recipe for Pumpkin Cranberry Bread Pudding. My husband loves bread pudding, but it can be a tricksy thing. Lots of recipes call for baking it in a water bath (too much work!), others end up making a bread pudding that is dry or too dense or otherwise flavorless. 

This recipe I adapted from my conventional bread pudding recipe, which calls for cinnamon and raisins. The key is to soak all the bread without being too runny, so add more milk if you need to.

2 1/2 cups milk
1/4 cup butter
3 eggs
1 can (15 oz) pumpkin puree (or 2 cups homemade pureed pumpkin)
1/2 cup sugar
1 teaspoon pumpkin spice (or cinnamon with a pinch of clove and nutmeg)
1/4 teaspoon salt
1 loaf of unsliced bread (I prefer day-old challah)
1/2 cup dried sweetened cranberries

Preheat the oven to 350 F. Heat the butter and milk over medium heat until the butter is just melted (stir occasionally to accelerate the melting). Remove from heat.

Tear the bread into bite-sized pieces and fill a 9"x13" ungreased pan (I prefer glass) 

In a separate bowl, mix the eggs, sugar, spices, and pumpkin. Stir in cranberries, then fold in bread in stages until all is well-soaked. Add more milk at this stage if you need to. 

Pour the bread mixture into the ungreased pan and bake 40-45 minutes, or until a knife inserted 1 inch from the edge comes out clean. No need for a water bath or to cover it! 

Serve warm or cold with plenty of whipped cream. 

The best part about this bread pudding? Not only was it quick and easy to make the morning of the Halloween party, it also made SEVERAL converts to bread pudding. Lol. A number of people at the party mentioned that they either didn't like bread pudding and liked this one, or that it was the best bread pudding they'd ever had. Plus, it doesn't suffer much from storage in the fridge (if anything it just gets more moist) and is perfect for just about any fall gathering, including, (gasp!) Thanksgiving!

​So hope you enjoy this recipe and happy fall baking!