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Hi, it's Lynne Rosetta, Casper, and you're listening to The Splendid Table, the show for

people who love to eat. Our program is produced by American Public Media and supported by

Rumenboard, handcrafted furniture for your home at Rumenbord.com. Well, today, it's Thanksgiving

with all the important trimmings. Good eating, good stories, good people.

We talk with Chef Jeff Henderson of the Food Network's Chef Jeff Project about food is redemption.

Gourmet Magazine's John Willoughby has Turkey Day menus even without the turkey.

We learn about the Russian botanist who set out to save humanity

from hunger, that baker's muse, Dory Greenspan, dissertates on measuring cups. I've some

thoughts on trimming the food bill for the feast, and we hear how one of our locovores from the

Locavore Nation Project is celebrating. And as always in the second

half of the show, we're going to be opening the lines for your calls. Now, you can get to us at

800, 537-52-52. So let's get started with Jade and Michael Stern, brought to you by the Devon

Cream Company, introducing their new crem fresh in time for the holidays.

The Stearns write the road food column in Gourmet magazine.

I understand you two have been in Colorado. What did you discover?

Well, Lynn, do you know Enstrom's Toffee?

No, where is it?

Oh, my goodness.

It started in Grand Junction, but there are a couple of branches.

There's one in Denver, and it is a Colorado tradition since the 1930s.

...