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Giving Thanks: Best Meals Remembered

For many families on Thanksgiving, a quiet moment of reflection is followed by drumsticks, thighs and breasts; stuffing, cranberry relish, an assortment of sides, all covered with gravy -- not to mention the parade of sweets and pies to follow.

But every year it's pretty much the same menu. Like the memories a favorite song triggers or the power of a good book, today, we're talking about food as an experience. What's your best meal and why?


Nancy Leson, Seattle Times restaurant critic

Chang-Rae Lee, professor at Princeton University where he teaches creative writing. Has written about food for Gourmet and The New York Times Magazine

George Foreman, former heavyweight champion. Author of "George Foreman Indoor Grilling Made Easy.

John T. Edge, director of Southern Food Ways Alliance at the University of Mississippi. Author of APPLE PIE: an American Story

Vertamae Grosvenor, culinary anthropologist. Author of Vibration Cooking or the Travel Notes of a Geechee Girl and Vertamae Cooks in America's Family Kitchen

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