The story of the “first Thanksgiving” that persists in American culture often stereotypes Native peoples and sanitizes what happened to them as white settlers dispossessed them of their lands. A picture book written and illustrated by Indigenous authors offers a new story of the “first Thanksgiving” that centers the Three Sisters crops. Author Tony Perry joins Host Jenni Doering to discuss the inspiration for Keepunumuk: Weeâchumun’s Thanksgiving Story and share ideas for creating a more inclusive holiday.

The wild cousins of the centerpiece on many Thanksgiving tables do more than just gobble. Turkeys squawk, chirp, and even softly “purr” to express contentment in a flock.

Some like ‘em and others don’t but oysters can be eaten in many ways beyond the half-shell, and farmed correctly they nourish shallow waters. From his coastal Maine kitchen celebrity chef Barton Seaver joins Host Steve Curwood to talk about how oyster farming supports local economies and ecosystems, and whips up an oyster-flavored Thanksgiving stuffing.

To kick off this Living on Earth Thanksgiving special, members of our crew share a few laughs and our favorite Thanksgiving recipes, from pumpkin soup to chouriço stuffing to desserts made with leftover pie crust.

The Three Sisters are a trio of staple crops that have played a fundamental role in numerous Native American tribes throughout history. The corn, beans, and squash all grow together in a symbiotic planting relationship. Chef Steven Looney talks with Host Steve Curwood about the history and significance of these crops and suggests some recipes from his Chickasaw heritage.