Summary: Gathered around the Thanksgiving table, Americans tell stories about colonists and Native Americans coming together. But do Native Americans even celebrate Thanksgiving? And what would Native American heritage food look like? This November, With Good Reason takes a look at the indigenous side of a Thanksgiving table. Karenne Wood (Virginia Foundation for the Humanities) talks about how Native Americans celebrate the holiday. Plus: Minnesota Chef Sean Sherman (the Sioux Chef) gives us a taste of pre-contact American Indian cuisine. And: We take a look at the complicated history of the most well-known reservation food, fry-bread. TraditionalThanksgivingLater in the show: An oldie but goodie from our archives… With Good Reason invites you to a traditional Thanksgiving meal, but nearly everything on the table is grown, made, or brewed within 100 miles of our studios in Charlottesville, Virginia. The dinner host, Tim Beatley (University of Virginia), introduced the 100-mile Thanksgiving idea to his students after reading The 100-mile Diet: A Year of Local Eating. About 95 miles east, in Petersburg, Reza Rafie and Chris Mullins (Virginia State University) train farmers to use greenhouse-like structures called High Tunnels to grow high-profit margin berries and other exotic fruits and vegetables year-round. Sixty miles west, Maria Papadakis (James Madison University) visits an energy-efficient turkey farm in the Shenandoah Valley to showcase ways farmers can save money while doing their part to conserve natural resources.
