The annual presidential turkey pardoning event at the White House, which took place again today, is a peculiar one. Presiding over his sixth one last year, even President Obama seemed confused by it all.

"It is a little puzzling that I do this every year," Obama said, "but I will say that I enjoy it, because with all the tough stuff that swirls around in this office, it's nice once in a while to just say, 'Happy Thanksgiving.' "

Move over, turkey. Step aside, stuffing.

Green Bean Casserole, an iconic Thanksgiving dish, turns 60 years old this year, and it's as popular as ever.

Love it or loathe it, the classic Midwestern casserole has come to mean more than just a mashup of processed food sitting next to the mashed potatoes.

Thanksgiving dinnr food
Flickr Photo/Dan Tentler (CC BY NC 2.0)/

Ross Reynolds speaks with Kima Cargill, University of Washington Tacoma clinical psychology professor and author of “Psychology of Overeating: Food and the Culture of Consumerism."

Cargill sees overeating as related to consumerism: We want to consume less, yet we’re bombarded with messages to consume more.

As an example she points out the water bottle filling stations at SeaTac airport (a nudge to consume water) which have coffee shop ads that say “You deserve better than water” (a nudge to consume high-calorie coffee products).

If you are turkey-averse, turkeyphobic or just bored with the bird, fear not. We've got some other main dish ideas for you.

"What I think is cool is to put a center roast on the table that comes from the woods itself: something wild, something home-hunted, like venison," Amy Thielen, Minnesotan and author of The New Midwestern Table, tells All Things Considered's Ari Shapiro. Deer, says Thielen, is "one of those secret underground proteins in the American meat-eating story."

Remember the headlines a few weeks back, when the World Health Organization categorized red and processed meats as cancer-causing?

Turns out, the techniques you use to prepare your meat seem to play into this risk.

'Week in Review' panel Joni Balter, Eli Sanders, Knute Berger, Bill Radke and Nick Bond.
KUOW Photo/Bond Huberman

Governor Jay Inslee puts Washington at the center of a national debate over Syrian refugees. The FDA says GMO salmon is safe for you and safe for the fish, but will you eat it? And if you're a Democrat but not a socialist, how progressive are you, really?

Bill Radke reviews the week's news with Crosscut's Knute Berger, The Stranger's Eli Sanders, Joni Balter of Seattle Channel's Civic Cocktail and  special guests state climatologist Nick Bond and Council of American-Islamic Relations-Washington executive director Arsalan Bukhari.

Colistin is the antibiotic that doctors use as a last resort to wipe out dangerous bacteria.

"It's really been kept as the last drug in the locker when all else has failed," says Dr. Jim Spencer, a senior lecturer in microbiology at the University of Bristol in the United Kingdom.

The Food and Drug Administration on Thursday approved the first genetically modified salmon as safe for human consumption. The approval concludes nearly 20 years of reviews looking at whether the fish are safe to eat and what environmental impacts they'll have. Here are the answers to some key questions about these fish:

What's different about these salmon?

A genetically engineered Atlantic salmon. AquaBounty, the company that created it, says the fish is safe to eat. The FDA agrees. The question is whether consumers will be persuaded.
Courtesy AquaBounty Technologies

It could soon be on your dinner plate: the first genetically modified food animal approved for Americans’ consumption. The federal Food and Drug Administration OK'd sale of GMO salmon on Thursday.

Food scientists at Washington State University have an unusual new partner to help them evaluate drinks, medicines and sweeteners. It's called the "electronic tongue.”

When President Obama announced the details of the Trans-Pacific Partnership on Thursday — and released them on — there was a lot of talk about labor, the environment and manufacturing. But trade deals have a way of changing the way we eat, too.

Sesame seared Ahi tuna at Elliot's in Seattle. This was taken in 2011, how has the city's food evolved?
Flickr Photo/Mubnii M. (CC BY ND 2.0)/

Jeannie Yandel speaks with Seattle restaurateur Rachel Yang about how the tech industry and increased diversity are changing the cuisine of the city.  

In the new Meryl Streep period movie Suffragette, Englishwomen march on the streets, smash shop windows and stage sit-ins to demand the vote. Less well-known is that across the pond, a less cinematic resistance was being staged via that most humble vehicle: the cookbook.

Between 1886, when the first American suffragist cookbook was published, and 1920, when the 19th Amendment to the U.S. Constitution granted women the right to vote, there were at least a half-dozen cookbooks published by suffragette associations in the country.

Jeff Lahti, microbiologist at the Department of Health tests samples for E. coli.
KUOW Photo/Ruby de Luna

There are now 25 confirmed cases of E. coli in Washington state, 12 more in Oregon. Most of the cases are linked to Chipotle Restaurants.

Officials have identified the strain that’s responsible for the outbreak: E. coli 026. Washington state health officer Dr. Kathy Lofy said this strain produces Shiga toxins, which can cause serious illness, including sever abdominal cramps, diarrhea which is often bloody, vomiting, kidney damage and other issues.

alcohol beer taps
Flickr Photo/Arvind Grover (CC BY SA 2.0)/

David Hyde talks with Fircrest resident and City Councilmember Hunter George about why he wants to end alcohol prohibition in Washington's only dry town.