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    Back to Good Food

    Good Food

    Thanksgiving with Mark Peel; Adopt-a-Turkey; Hay Bales

    While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.

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    By Evan Kleiman • Nov 18, 2006 • 1h 0m Listen

    While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • KCRW placeholder

      Marina McLeod

      Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Bob Carlson

      host and producer, 'UnFictional'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Jennifer Ferro

      Jennifer Ferro, President, KCRW, Los Angeles

      CultureFood & Drink
    Back to Good Food