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Alison Stewart: This is All of It. I'm Alison Stewart, live from the WNYC studios in Soho. Thank you for spending part of your day with us. I'm really grateful you're here. On today's show, we'll speak with author, Tananarive Due about her latest novel, The Reformatory, and we'll also talk to the co-founders of the New York City LGBT Historic Sites Project, which makes some invisible history visible, and Britt Marling will join us. She's created the series, The OA, and now she's back with the Haunting Mystery Series, A Murder at the End of the World. That's the plan. Let's get this started with some holiday pre-gaming, a little thanksgiving celebration for vegetarians.

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Thanksgiving is right around the corner, AKA, Turkey Day. We know that some of you out there are thinking differently about what you set on your holiday table. Yes, vegetarians, we see you, but there are some traditions around holiday meals. For example, it might be important to you to have a large shared dish and have it serve as the focal point of a festive meal, or perhaps you prefer a sidesgiving type of situation where you aim to leave room for the variety. Either way, there are plenty of amazing meatless ways to celebrate. We're not shading meat eaters, but today, we're following a veggie-based roadmap, preparing a feast that's traditionally built around a cooked bird.

Listeners, we are taking your meatless holiday cooking calls. What are some of your favorite veggie-based or veggie-forward dishes you're looking forward to eating or preparing this festive season? Give us a call at 212-433-WNYC, 212-433-9692 with your favorite meatless Thanksgiving dishes or questions on meatless holiday cooking for our guest for this conversation. Our guest is Tanya Sichynsky, senior staff writer at the New York Times Cooking, at New York Times Cooking where she writes The Veggie Newsletter. Tanya, welcome back.

Tanya Sichynsky: Hi, Alison, how are you?

Alison Stewart: I am doing great. Listeners, join us on this conversation, 212-433-9692, 212-433-WNYC, your favorite veggie dishes for Thanksgiving, or if you have a question about a meatless holiday cooking celebration, Tanya can perhaps help you out. Tanya, the traditional Thanksgiving table usually has this Turkey at the centerpiece. We've all seen the Norman Rockwell image of the older woman placing the Turkey in the middle of the table as the kids look on. Before we get into non-meat options, what does it add to a meal to have this centerpiece dish?

Tanya Sichynsky: I think it's exactly what you just described, which is the pomp and celebratory feel of having something big and shareable at the table. I am definitely a sides girl. I love to have that variety, but for a holiday, when you want something to feel fancy and exciting, it really is special to have something that you can bring out on a big platter, slice into, and share amongst people, and it feels like there's a focal point to the meal.

Alison Stewart: What makes something a centerpiece dish?

Tanya Sichynsky: At least for this year, our big centerpiece at NYT Cooking has been this baked brie and caramelized vegetable pie. I think what makes it so fun and celebratory is the presence of puff pastry. Really leaning into this store-bought item that's in every freezer aisle, that's pretty affordable, that really makes a dish feel fancy, it levels it up. That to me creates this wow factor where there's a little bit of a surprise underneath all of it, and people can get really excited. Also, you have a delicious carb on the table, who doesn't want that? Then you can skip the bread course entirely.

Alison Stewart: I like that idea that the centerpiece has to have a little bit of a wow factor. Let's go back and talk about that baked brie and caramelized vegetable pie. You can find that recipe on our website right now. Thank you for sharing it. What vegetables are we talking about in this pie and why these vegetables?

Tanya Sichynsky: This recipe was developed by Alexa Weibel, one of my colleagues, and she's really our vegetarian centerpiece expert. She thought, what are the vegetables that really need to have a presence on the Thanksgiving table and how can we incorporate them into a single dish? She looked to mushrooms, butternut squash, and Brussels sprouts, all real stars of a Thanksgiving spread, usually in a sides' capacity, and treated them all a little differently. Oh, and also there's red onions that are caramelized and they're really, really delicious with a little bit of honey.

She treats them all differently. You'll roast the butternut squash, you'll sauté the Brussels sprouts, you'll sauté the mushrooms, and actually, you can make all of those components ahead of time. Then you'll mix the vegetables together and you use those two in a row, but an entire wheel of brie that you then fold into puff pastry. It's like a brie en croute with all of your favorite Thanksgiving vegetables softened around it, and to cut into it and to eat it. I've had it multiple times, both in her development process, and then also when we were shooting the recipe for NYT Cooking. It's exceptional. It's really, really good.

Alison Stewart: What are some tips for caramelization, to get that right?

Tanya Sichynsky: It's patience. It's always patience. When you look at a caramelized onion recipe online, for example, if you see something that's like, "Yes, caramelize the vegetables and they'll be done in about 10 to 15 minutes." That's always a red flag to me. A really, really delicious caramelized onion. Now, I'm talking about if you're caramelizing it for like a French onion soup, a quick caramelization, like you might see in a baked dish like this one because you're putting it in the oven, it will cook further, but for a good caramelized onion or a caramelized vegetable, you're going to want to take it a little bit farther than your instincts might tell you.

Any sort of caramelizing recipe, you really just want to have some patience. I think 30 minutes is really the sweet spot to get it all the way there, but for this recipe in particular, again, because you're putting it in the oven, it's going to be on the shorter side, which actually means that the prep work is not as long as you might anticipate.

Alison Stewart: There's quite a bit of puff pastry in some of the recipes from NYT Cooking, including this one. What's important to know about working with puff pastry?

Tanya Sichynsky: Puff pastry also it can be a little bit finicky and you really want to make sure that it doesn't get too soft, so you want to thaw it in the fridge after you've taken it out of the freezer. When you're working with it, you want to work quickly, and you want to work confidently. If you have it at room temperature, especially during the wintertime when you've got the heat lasting in your house or maybe you have a fireplace on, that can soften the puff pastry pretty quickly and that will impede the puffiness that you get from all of those delicious butter layers if the puff pastry melts together while you're working with it.

Move quickly, pop things in the refrigerator if you need to keep the puff pastry from melting to keep it set. If you have some time between assembly and putting it into the oven, and don't get too nervous because when you get nervous, your hands get warm and you'll melt the pastry.

Alison Stewart: [laughs] My guest is Tanya Sichynsky. She Writes The Veggie Newsletter for New York Times Cooking. We are talking about vegetarian options for Thanksgiving. Let's take a call. Willa is calling from the Upper West Side. Hi, Willa, thanks for calling all of it.

Willa: Hey, how are you?

Alison Stewart: Doing great.

Willa: I'm not vegetarian or vegan, but I'm still a mashed potato girl, but my dad, he moved to Cali and [unintelligible 00:07:43] and he makes, every year, a mushroom Wellington, which does involve puff pastry. He uses vegan butter, but it's just a beef Wellington, but instead of-- because I think a regular beef Wellington has mushroom mix already in it, it's just the mushroom mix and he uses a lot of local varieties of mushrooms, and it's really delicious.

Alison Stewart: What part of California did your dad move to? We caught that, he moved to California. I heard you say that.

[laughter]

Willa: He moved to the north. He is in Grass Valley.

Alison Stewart: Willa, thank you for calling in. Really appreciate it. Willa brought up mushrooms. Tanya, you have a recipe for roasted mushrooms with pomegranate sauce, which is under the tangy headline that you folks have. You have four different groups that you guys have decided to think about; creamy, crispy, green, and tangy. All right, roasted mushrooms and pomegranate sauce under the tangy headline. I thought this was doing interesting because it says it requires a steam roast method. What's a steam roast method?

Willa: This is also Alexa Weibel. She's just a vegetarian recipe development genius. Actually, the mushroom Wellington that Willa just mentioned is Alexa Weibel hit. That is a New York Times Cooking recipe, the mushroom Wellington, and it is exceptional. I often rely on Lex for some of our best mushroom recipes. The one that you just described with the pomegranate sauce is no exception. Her steam roasting method is really a great way to retain the moisture of mushrooms, but also to get those crispy edges that you really like that make the mushrooms taste so, so savory.

I'm sure we've all sauteed mushrooms before, similar to spinach where you throw them all in the pot and they shrink so quickly and you're like, "Where did all my mushrooms go?" The steam roast roasting method is actually really simple. She puts the mushrooms, spreads them out on a sheet tray with some rosemary, some olive oil, and then you want to cover them really tightly with aluminum foil before you put them in the oven. They'll steam nicely, they'll release their juices, soak them back in. You've got really plump delicious mushrooms that have all of that really, really savory flavor.

Then after they've steamed sufficiently, you'll pop them under the broiler so that you get those really beautiful golden-brown edges. It's a really nice mixture of textures, and it creates a really satisfying bite to this delicious, really, really savory side dish that, honestly, I would even eat as a main.

Alison Stewart: What does the pomegranate flavor, what role does it play in this recipe?

Tanya Sichynsky: That's the tangy that you just got at. You have pomegranate juice and then you also have ancho chilies and black peppercorns. You get really smoky flavors and then you get this really bright, tangy acidic flavor from the pomegranate juice. I think when we think about Thanksgiving, oftentimes, the tangy flavor is a bit of an afterthought. You might throw some cranberry sauce on the table or maybe some jelly cranberry sauce, but then everything else can sometimes be a little bit one note. With the addition of pomegranate juice, you just have another bright acidic flavor profile on the table that really cuts through the richness of fatty cream-based dishes, mashed potatoes, macaroni and cheese, those things. You want to have that balance of flavors.

Alison Stewart: The roasted mushrooms recipe can be made vegan with butter substitutes. Just generally speaking, any advice on veganizing dishes for folks out there who are vegans not vegetarians?

Tanya Sichynsky: Yes. What you just described is a really great one. For any recipe that calls for butter, an easy swap is a vegan butter. What Willow was describing with the mushroom Wellington, her dad veganizes it, that's another recipe that's very easy to veganize. Look to store bought items like puff pastry that there are vegan options for. A vegan Worcestershire sauce exists or vegan fish sauce, those kinds items that might come up in more savory preparations. Just look for whatever vegan options exist on the store shelf.

Then dishes that don't call for a ton of dairy-based products like that mushroom Wellington where it's just a very easy butter swap, an easy puff pastry swap, you might tend to overthink those things, but oftentimes, especially when you're just making perhaps a sauteed vegetable or something that has butter in it, it can be easy to swap either, vegan butter or a vegetable-based oil like an olive oil.

Alison Stewart: My guest is Tanya Sichynsky. She writes the veggie newsletter for New York Times Cooking. We are talking about vegetarian options for Thanksgiving. We'd love to hear from you about your meatless holiday cooking. What are some of your favorite veggie-based dishes you're looking forward to eating or preparing this season? 212-433-9692, 212-433-WNYC. Or maybe you have a question for Tanya about a meatless holiday dish. 212-433-9692. You can call in and join us on air. You can also text to us at that number. Alan from Brooklyn has a question. Hi, Alan. Thank you for calling All Of It.

Alan: Hi. Thank you. I wanted to know if you could recommend a recipe that didn't use anything in the onion family. No leeks-

Speaker 2: Garlic.

Alan: -onion, garlic, salad for a stuffing recipe.

Alison Stewart: All right. That's Alan and company. I think he's got a backseat caller there. Recommend recipe that doesn't have onions, garlic, leeks or anything in the onion family.

Tanya Sichynsky: That is a tough one. I believe that might be a request for-- I think it's a low FODMAP diet. I'm looking in real time at what we've got available for him. We actually have this crispy green bean and potato sabzi. I know he mentioned stuffing. That's a little bit harder. I can dig around quickly, but we have this really delicious crispy green bean and potato saucy. It's got Indian flavors with a lot of cumin, and it doesn't rely heavily on alliums.

There is garlic in here. There's some minced garlic, but I think you could very easily keep that out of this preparation and still have tons and tons of flavor because there's ground cumin, there's coriander, there's ginger, there's some chaat masala, there's lime juice. It's a real just cornucopia of flavors there, but you don't have to rely so heavily on alliums for something like that.

Let's see. We've also got-- that's got a decent amount of alliums in it. That's a little bit of a tough one. I think it's often best to try to rely on other either fresh spices or dried spices maybe like ginger or cloves, or looking at more warmly-spiced dishes to try to replace the flavors that you might get from a garlic or an onion.

Alison Stewart: That crispy green bean and potato sabzi looks really good. That looks like a really delicious dish. Alan, good luck. Listeners, if you want to check in, we'd love to hear from you about your meatless holiday cooking. What are some of the veggie-based dishes you're looking forward to eating or preparing this season? 212-433-WNYC, 212-433-9692. You can call in and join us on air or you can text to us. We have some text coming up after the break, as well as making a case for Sidesgiving. This is All Of It.

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You're listening to All Of It on WNYC. I'm Alison Stewart. My guest this hour is the person who writes the veggie newsletter for The New York Times Cooking. That's Tanya Sichynsky. We are talking about a veggie Thanksgiving and other holiday meals. A whole bunch of holiday meals coming up. One text reads, "Sichuan mock duck!" Someone else has texted to us, "We usually make stuff," I hope I saying this right, "kabocha squash, mushroom gravy, cranberry chutney, roasted brussel sprouts and of course mashed potatoes." Then this text says, "The shepherd's pie from Mollie Katzen's Enchanted Broccoli Forest is a hearty main dish for Thanksgiving."

Thank you so much for the text. As I mentioned, Sidesgiving. Sidesgiving, Tanya, is when you just put a whole bunch of really delicious sides on the table. No centerpiece. Make the case for Sidesgiving for us.

Tanya Sichynsky: I think, oftentimes, folks get most excited for the sides anyway. Despite the fact that we spend so much time stressing and laboring over this turkey, sometimes, if it's your first time cooking a turkey, maybe it didn't come out the way you planned, maybe the breast meat is a little dry, and you went up soaking it in gravy anyways. Often, I'm fighting for the stuffing; I want cranberry sauce, I want mashed potatoes. Maybe try leaving the bird out of things entirely and just leaning all in on sides.

Then if you are stuck picking between a couple of sides because you're worried of having too many things on the table, well, when there's Sidesgiving, because it's really potluckish, you can have as many sides as you want. The sky's the limit. You also don't have to worry so much about having the oven occupied by a bird all afternoon.

Alison Stewart: On The New York Times Cooking website, there is this comprehensive interactive piece, and you call it The Ultimate Guide to Thanksgiving; We'll get you through the day one decision at a time. Editorially, how were you all thinking about what would be helpful to include in this guide?

Tanya Sichynsky: Every year we get the same kinds of questions. For our non-vegetarians, they're often concerned about how to know when the turkey is done, how to know when to start defrosting the turkey, what side should I make. I think people have a lot of preconceived notions about what they have to have on the table. Really, there are no rules for sides. You want to get those flavors that we talked about, the creamy, the tangy, the green, the crispy.

We were really just thinking about what are the things that people ask us year in and year out, and what is the best way to provide that information to people all in one place, and not only make it comprehensive and informative, but really make it fun. Make it a place where you want to revisit it in the days leading up to Thanksgiving as you're making your menu, as you're checking things off of your list.

Our big decisions are focused on the turkey, they're focused on the sides, they're focused on what you can make ahead, which is always a thing that people ask us about, and then of course how to end the meal. In the how to end a meal section, we break things down pretty simply easy, medium, hard desserts, and then also pie, not pie, and then something in the middle we're calling not not pie.

Alison Stewart: [laughs] Let's talk to Barbara from Westchester. Hi, Barbara. Thanks for calling All Of It.

Barbara: Hi. Thank you. I just got back from my grocery store. I am having a guest who's vegan. He's not a strict vegan, but I saw this butternut squash risotto and I'm like, "Oh, this actually looks interesting." I picked it up and I thought, "Should I put it in a green pepper, somehow stuff it in the green pepper?" I picked up some chickpea tofu and I just wondered if you have any suggestions. Does this go together, does it sound good and what do you recommend?

Alison Stewart: Oh, it's very sweet of you to call in, Barbara. Thanks for calling.

Tanya Sichynsky: Yes, Barbara, that's so thoughtful.

Alison Stewart: Isn't it?

Tanya Sichynsky: I would probably recommend trying to stuff maybe another vegetable. I think a green bell pepper has such a distinct flavor that might not work with the butternut squash as much as you'd like. You could also look at-- I'm assuming that the butternut squash risotto probably has chunks of butternut squash in it. If they're smaller chunks, you might just want to scoop half of a butternut squash as a little boat and serve it in the squash. I think the presentation for that would be really nice. You can roast the squash too, so that once you've gotten through the risotto, you have a little bit more butternut squash that you can get through.

Also, one of the texters who wrote in was talking about kabocha squash. Any small squash, I think, would make a really nice presentation, or a delicata squash. I love delicata squash. Something like that. Then with either chickpeas or tofu, if you want that additional protein, I certainly think that those flavors won't work against the preparation as much as a green be pepper might, but definitely try considering stuffing a squash. I think that would look really, really pretty.

Alison Stewart: Got a text to the caller. With no garlic, onions. Try the cornbread bean butter stuffing from New York Times, Melissa Clark and hold the scallions. The stuffing is flavorful enough without them. Thank you for calling in. Melissa Clark will actually be here on Wednesday as part of our holiday pre-gaming segment this week. Let's talk to Joan from Manhattan. Hi, Joan. Thanks for calling All Of It.

Joan: Hi. I have a suggestion, which is vegetable substitute for another vegetable. If you are someone who's on a low carb diet and you love mashed potatoes but you can't have them in your diet, I would suggest, I discovered this quite by accident, red lentils. If you mash them up, their texture is very much like mashed potatoes and they have very little taste, so you can season them any way you want. I use butter and salt, and pepper. If you close your eyes, you would think you were eating mashed potatoes.

The problem with red lentils is they're hard to find and you have to go to an Indian specialty store. I think they still have them on Park Avenue South and there's one in the East Village. You just look up Indian Specialty Store, because they have every bean known to man. Try it. It might not work for everybody, but I find it works for me in terms of texture and taste, and you don't have the high carbs.

Alison Stewart: Joan, thank you for calling in. Let's talk to Rocky from Brooklyn. Rocky. This is a unique call, I would say.

Rocky: Yes. I'm gearing up for our annual all vegan Friendsgiving. I live in Brooklyn but I live with several rescued birds, including a Turkey who was rescued from slaughter. We will have a Turkey at our annual Thanksgiving gathering, but she will be there joining us for the meal instead of as a dish.

Alison Stewart: Does Turkey have a name?

Rocky: Yes, her name is Elijah.

Alison Stewart: Elijah. Elijah the Turkey. Rocky, thank you so much for calling in. I feel like we have to talk about Brussel sprouts, Tanya. I feel like there's no Thanksgiving conversation without Brussel sprouts. You have a dish here, cider-glazed Brussel sprouts. Oh my goodness.

Tanya Sichynsky: One of your producers was actually telling me that they made this dish last night and raved about it. I think this dish is so smart. One of the, I think, many ways that you can incorporate some really nice ultamino flavors into your Thanksgiving spread is with glazes that are based on apple cider or ginger beer. This Brussel sprouts dish is just a really simple cider-glazed Brussels sprouts dish where you're making a cider glaze with some Dijon mustard, some allium, some pepper, some vinegar, some cider vinegar actually in addition to the regular apple cider.

Then you just roast your Brussel sprouts and then you'll toss them in this glaze that will thicken as it sits. It's just a really simple way and a really cost-effective way to put Brussel sprouts together. That feels a little bit fancier than just your typical maybe garlic balsamic glaze roasted Brussel sprouts dish.

Alison Stewart: Do you have a suggestion for any dish that travels well? A lot of people are going to Friendsgivings and they have to get from point A to point B.

Tanya Sichynsky: Yes. I think any kind of cheesy baked casserole dish is always a safe bet. That's why there's such a standard bearer on potluck tables. Your creamy macaroni and cheeses, your scallop potatoes. Honestly, the baked brie pie that I mentioned beforehand, you could probably bake that right before you leave. If you've got a 30-minute drive ahead of you, you want that pie to rest a bit anyways because if you cut into it when it's really, really hot, the cheese is going to ooze out immediately. You want it to just set a little bit in the center. That to me feels a bit make-ahead-friendly.

Like I mentioned earlier in the show, you can make the internal components even a couple of days in advance. The work is really paired down day of. I think your casseroles are the way to go when you want to make things ahead. Depending on the casserole, you could even make it today, pop it in the fridge, take it out on Thursday, or maybe if you made it over the weekend and froze it, you're really only relying on the oven to heat things through maybe for 15 to 30 minutes once you get to your final destination.

Alison Stewart: We have some great suggestions from folks. Let's talk to Kate from Westchester. Hi, Kate, thanks for calling All Of It.

Kate: Hi, this is a great show. I have both vegetarian and kosher gang, and then regular eaters. One of the things we're putting on the table sort of a centerpiece is a pasta roll from The Frog Commissary, that old grape Philadelphia cookbook. It's a sheet of fresh pasta which I got at Borg Gotti. I got all the Arthur Avenue specialties. A spinach and ricotta filling with a little prosciutto, which I'm not going to put in obviously. You roll it up like a jelly roll and it has a fresh tomato sauce, and they recommend a [unintelligible 00:25:23] sauce as a-- I don't know if they want you to do both or one or the other, but it is really good.

Alison Stewart: I like the way you said really good. That sold me the end there. Thanks for calling in. How about Emily calling in from Croton-on-Hudson. Hi, Emily. Thanks for calling All Of It.

Emily: Hi. I'm calling in because over the past few years, my mom and I have been hosting vegetarian Thanksgivings, and our family is always reluctant and annoyed when we say so, but we try to compensate by making some sort of centerpiece dish that is a wow factor, because I guess the reason why people miss the Turkey is just because it's that center thing and it's the main idea.

What we did last year was a whole roasted cauliflower and put it up onto one of those little cake thingies that stands up high, and covering it in all different accoutrements with tahini sauce and crispy onions, roasted nuts and parsley just so that it has that colorful, flavorful thing that everyone seems to be wanting from the Turkey. In the end people are like, "I guess we didn't actually need the Turkey." They get to use their fork and knife and it's a good way to make that wow factor without the Turkey.

Alison Stewart: Emily, thanks for calling in. I like Emily's presentation idea as well, Tanya. That was key. Bob is calling in from Mercer County. Hi, Bob. Thanks for calling All Of It.

Bob: Thank you. You said the magic words, which were butternut and squash. I've got a recipe for people out there. Take the butternut squash. You need a strong knife. Cut the rind off it and the rest, you steam. Then when it's really soft, you add maple syrup, butter or margarine and cinnamon. You mash it really well and it's like eating silk. It is fantastic.

Alison Stewart: Love it.

Tanya Sichynsky: That sounds delicious.

Alison Stewart: I know. I could tell Bob took us somewhere there for a minute. Before we go, can we talk about desserts. Desserts for people who avoid eggs and dairy. Any ideas?

Tanya Sichynsky: Yes. We have a really great vegan pumpkin pie recipe on New York Times Cooking. To mimic the whipped silkiness that you get from egg whites, you'll use aquafaba, which is the liquid part of a can of chickpeas that you can whip into these airy peaks. Almost looks like meringue. You'll fold that in with pumpkin puree and of course lots of seasonings. Then also look to something like a crumble. Like a peach crumble, a plum crumble, an apple crumble where really the only dairy product that you might need is a butter.

If you use a vegan butter alternative, you can really get all of the feelings and flavors of pumpkin pie with that crumble on top with a lot of oats, but you don't have to worry about getting a vegan pie crust or figuring out how to replace eggs in a filling. You can just put it all together in a cast iron skillet and set it on the table, and everybody can dig in with a vegan ice cream or something like that. You still get those really delicious flavors, but it's also a lot less work.

Alison Stewart: Our next guest is the writer, director and actor, Brit Marling. Brit says she loves a gluten-free recipe for Thanksgiving. Any suggestions?

Tanya Sichynsky: Oh, yes. We actually just had this new pumpkin meringue pie from Genevieve Ko, that is both dairy-free. It is not egg-free but it is dairy-free and it's gluten-free. For the crust she makes a pecan and oat press in crust. You get really delicious, toasty, nutty flavors, but it's an easier crust to make than rolling out a traditional pie dough. It's gluten-free. As long as you make sure to buy gluten-free oats, that's really important because sometimes oats are processed in facilities that also process gluten. You want to make sure if you're cooking for anybody who's a very strict gluten-free eater, that they're safe.

Alison Stewart: All right. This is the cooking segment, but we're going to go out in some music. Bad Boy having a Party by Luther Vandross, because you and your colleagues put together some song recommendations for the occasion as part of your ultimate guide to Thanksgiving, and that was your pick.

Tanya Sichynsky: That was my pick.

Alison Stewart: Tell us why this was your pick.

Tanya Sichynsky: I grew up in a Luther Vandross household. To me, I'm not cooking a meal without a Luther song on. The title has everything that I want to say in it. You're having a party, you might as well act like you are; dance a little bit, have fun with it. This should be a stress-free day.

Alison Stewart: Tanya Sichynsky writes The Veggie Newsletter for New York Times Cooking. Tanya, thank you so much for joining us, for taking listeners calls and for all the great suggestions.

Tanya Sichynsky: Of course. Alison, thanks so much for having me. This was great. Happy Thanksgiving.

Alison Stewart: Happy Thanksgiving. Here's little Luther.

 

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