Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.
There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.
Gray Thursday may become the new Black Friday. Many big retailers have moved up the beginning of their shopping season, traditionally the Friday after Thanksgiving, to Thursday evening.
Brick-and-mortar retailers are feeling pressure from online retailers, which have given consumers an earlier shopping option.
"In the past, online retailers have had Thanksgiving Day all to themselves," says Marshal Cohen, retail analyst with the NPD Group. "And what that means is by the time Black Friday comes around, a lot of consumers have already spent a bunch of money."
When Chef Jose Garces, the Philadelphia-based restaurateur and author of The Latin Road Home, thinks back to the Thanksgiving table of his youth, he remembers the turkey, and his father's chicken giblet gravy.
But his parents, who emigrated to Chicago from Ecuador in the 1960s, whipped up Ecuadorean staples as well.