Brussels sprouts with Gorgonzola fondue, tho

Speaking of the looming holiday, I turned eagerly to Time’s feature after seeing it blurbed as “the latest in Thanksgiving technology: a heritage turkey grown just for you.” That would be a great marketing idea for these brave farmers saving breeds. But I read the damn thing all the way to the end, and it talked about technology and heritage turkeys, but only together. The cook touted for buying an old-fashioned bird gets hers the old-fashioned way: She buys it, from a farmer’s flock. And I really wish they had run a photo of the stuffing smeared on the outside to keep the turkey moist. No amount of kumquats and sage leaves as garnishes could make that alluring, even in parchment. I would hate to be around for the WTF moment when they slit open the body bag.