I’m spending this Thanksgiving in the warm Southern confines of Jackson, Mississippi visiting friends, which means that I will be greeted with a true southern Thanksgiving table. Yes, that means Turducken. A turkey, stuffed with a duck, stuffed again with a chicken. The New York Times explains the joys of turducken:

A well-prepared turducken is a marvelous treat, a free-form poultry terrine layered with flavorful stuffing and moistened with duck fat. When it’s assembled, it looks like a turkey and it roasts like a turkey, but when you go to carve it, you can slice through it like a loaf of bread. In each slice you get a little bit of everything: white meat from the breast, dark meat from the legs, duck, carrots, bits of sausage, bread, herbs, juices and chicken, too.

You see, Schramm, it’s not just about politics--there’s food, too.