The Thanksgiving menu might seem static, but it's changed a lot over the years. The Pilgrims brought eel. The Wampanoag brought venison. Caribbean cooks introduced sweet potatoes. And the French brought us pie crust. So what might this most American feast look like in the future? The Record invited two cooks to the studio to propose some ways Seattle might mix up the Thanksgiving menu. They're both graduates of Project Feast, a program at the Tukwila Community Center that teaches refugee and immigrant cooks the skills they need to work in commercial kitchens.