Hi folks, Jack Spirko here. Today you are listening to an episode of TSP Rewind.

Commercial-free versions of past episodes podcast blasts from the past. I put these up when I

can't do a show due to professional commitments or rare vacations. These podcasts will appear

in standard iTunes, Stitcher, and other feeds, but will be titled TSP Rewind episodes and numbered

accordingly. And remember, while there are no commercials in these episodes, you can always

support the show by becoming a member of the member's support brigade or by doing your Amazon

shopping through tspaz.com. Today, one day before Thanksgiving, we are rewinding all the way back

to November 23rd, 2010 episode 557, surviving Thanksgiving with Chef Keith Snow, where you'll

learn how to make the perfect turkey, gravy that doesn't come from an envelope, and a whole lot

more. I hope you enjoy it. I'll catch you guys on Monday with a new episode of The Survival

Podcast, and don't forget to tune in tomorrow for our annual The Survivalist Look at Thanksgiving

Special. Eggman, and as I said, we are fortunate today to have Chef Keith Snow with us today,

and Keith's been on before. He talked to us about harvest eating, and we'll give you a little

refresher on that, but I really brought him on today to talk about how he can be a little bit more

creative with our Thanksgiving tables just a couple days from now. Keith, thanks for being with us

again. Hey Jack, thanks so much for having me on, and I have no one to thank you listeners for

for their attention, and I'm excited to talk about Thanksgiving, because the holiday season for me

is just kind of like the super bowl of the year. It really gets busy around this time for harvest

eating. Yeah, I would imagine so, so we did have you on before, and it was a great interview. It's

probably one of the best interviews we've ever done. I can't tell you how much feedback I got

about it, and people wanting you to come back on, and I know you were just telling me as we were

talking before the show about how you've gotten a tremendous amount of feedback, but there's

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