November is American Diabetes Month

— MedChi, The Maryland State Medical Society, along with Sugar Free Kids Maryland, is proud to participate in American Diabetes Month to promote diabetes prevention and control and promote healthy living.

Diabetes used to be called adult-onset diabetes, but now, nearly a third of American teenagers are diagnosed as diabetic or pre-diabetic. Unless some changes are made, one in three U.S. children will develop type 2 diabetes at some point in their lives.

The rate is even higher among African American and Latino youth— one in two of African American and Latino youth can expect to develop type 2 diabetes in their lifetimes (CDC, 2011).

Because of this, this generation may be the first generation to live shorter lives than their parents. The main driver behind this epidemic are sugar-sweetened beverages. Sugary drinks like sodas, sports drinks, and sweetened juices and teas contribute more calories and added sugars to the American diet than any other food or beverage (IOM, 2012).

We can use this month to raise awareness about diabetes risk factors and encourage people to make healthy changes. Here are just a few ideas:

·Encourage people to make small changes, like taking the stairs instead of the elevator.

·Talk to people in your community about getting regular checkups. They can get their blood pressure and cholesterol checked and ask the doctor about their diabetes risk.

·Ask doctors and nurses to be leaders in their communities by speaking about the importance of healthy eating and physical activity.

·Avoid concentrated sweets and sugary beverages such as regular soda, juice and sport drinks.

“It is important for growing kids to get enough calories and nutrients for normal growth and development, while preventing the excessive weight that can set the stage for type 2 diabetes and other health problems and it is important for adults to make healthy choices when it comes to diet and exercise as well,” said Dr. Tyler Cymet, president of MedChi.

Decorate your home this season for under $100

— When it comes to filling your home with fall flair and warm festive cheer, you don’t have to rely on generic décor purchased from the store, which can be pricy and forgettable. This holiday season make your home unique with a little DIY.

“You’ll be surprised how simple tools, such as good, quality painter’s tape make all the difference in DIY projects,” says Carmen De La Paz, former host of HGTV’s “Hammer Heads” and 3M spokesperson.

When it comes to decorating, it’s important that your ideas are fresh, unique and different. To help you get started, De La Paz is offering some craft inspirations that cost under $100 to create.

• Spruce up your home for the season. Paint an accent wall. It will feel like you made big changes.

• Be the ultimate holiday host. Use recycled materials to create personable, homemade parting gifts.

• Using painter’s tape to create a fabric table runner can be a simple way to skip freehand grunt work, allowing you to create a repetitive pattern with more precision and less stress. 

• Be dramatic and theatrical with tabletop decorations. Think of a theme and stick to it. The use of one item in different sizes and colors will make a strong statement.

• Store-bought seasonal décor can be expensive. Make your own for a fraction of the cost. By using new ScotchBlue Painter’s Tape with Advanced Edge-Lock Paint Line Protector, you can get super sharp paint lines and clean removal for your next painting project.

Looking for a fun way to spruce up your Thanksgiving table? Why not try these “DIY Thanksgiving Clipboard Place Cards” from Sarah Hearts Blog for ScotchBlue Painter’s Tape:


• 5” x 7” clipboards

• Chalkboard paint, any color

• Foam brush

• Chalk or chalkboard markers

• Mini pencils, one for each place setting

• “I am thankful for” cards, printed and cut out

• ScotchBlue Painter’s Tape for Delicate Surfaces with Advanced Edge-Lock Paint Line Protector


• Use painter’s tape to mask-off the bottom of the clipboard. Position the bottom edge of tape about 1.5” from bottom edge.

• Use the foam brush to paint a coat of chalkboard paint on the bottom of clipboard. Allow it to dry completely. Add a second coat. If you’re using a patterned clipboard, you may need to add a third or fourth coat. Once your final coat has dried for about 15 minutes, carefully remove tape.

• Lightly wipe the chalk-covered surface with a paper towel to remove excess dust.

• Write each guest’s name on the chalkboard painted area and clip a printed “I am thankful for” card to the top of the clipboard. Slide in a mini pencil at the top and your place card is ready to display on your holiday table

Feeling inspired? Channel that creativity by submitting your own home refresh project that costs less than $100 and you could win $5,000 to put towards a home makeover. Visit to enter the “Home of ScotchBlue Painter’s Tape” contest from October 1 through November 15, 2014 and see official rules.

Creativity and a few tools are all you need to add flair to your home this season.

20 years of Tofurky: Why eat fake meat?

— Options for meat substitutes have come a long way since Seth Tibbott’s first few Thanksgivings as vegetarian in the 1970s.

Vegetable side dishes and salads were nice but they didn’t seem as festive as a turkey, the traditional centerpiece of the Thanksgiving table. The Oregon man tried all kinds of experiments, from a stuffed pumpkin to a gluten roast that took all day to make but was “unsliceable and indigestible.”

After becoming a professional “soycrafter” in 1980, Tibbott noticed that sales seemed to slow around Thanksgiving and Christmas “as people lost their vegetarian ways and guiltily ate traditional fare like turkey,” he said. Aside from tofu, which was primarily only sold in Asian markets, the only commercially available meat alternatives were made by Seventh Day Adventist companies, and many of these products were canned.

“I subsisted on a diet of homemade items like pressure-cooked soybeans and tortillas, soy grit burgers, bread and granola,” he told CNN.

Over the years, fake meat — or what some call plant-based meat — grew to include burgers, hot dogs and ground beef. But poultry was still a relatively untapped niche, especially when it came to holiday centerpieces. With the help of Portland sandwich maker Hans Wrobel, Tibbott came up with the first Tofurky Roasts in 1995 and sold them in the Pacific Northwest.

Tofurkey has became a punchline on shows like Jay Leno and “The X-Files.” In homes across the country, families have begrudgingly ceded a space on the table to vegetarian relatives. But Tibbott is laughing all the way to the bank as his fake turkey product enters its 20th season this Thanksgiving. The company says that more than 3.4 million Tofurky Roasts have been sold since 1995, and several competitors have emerged, creating more tasty bird-free roast options than ever for the holidays.

With its torpedo shape and spongy, loaf-like consistency, the Tofurkey and its competitors are a far gobble from a real bird. But add some stuffing and gravy and you have a comparable substitute for a Thanksgiving centerpiece.

“It’s that traditional centerpiece, that protein source, that acts as the main dish. A roast brings that taste and texture of turkey that we associate with Thanksgiving,” vegan food blogger Bianca Phillips said.

Flavor without the ‘questions’

To eat meat substitutions or not is a perennial topic of debate among vegetarians and vegans, especially as mainstream demand for meatless options grows. Some meat substitutes contain processed ingredients, additives and preservatives, adding up to a fake hot dog that’s not much healthier than a real hot dog.

Then there’s the question of whether they defeat the point of avoiding meat. Does it send mixed messages about what vegetarians and vegans want? Aren’t there enough delicious whole vegetarian foods without having to resort to meat substitutions?

On some level, plant-based meat defends the point of a meatless lifestyle, says vegan blogger and cookbook author Kathy Patalsky. Thanks to culinary progress, some meatless options are much more than soy protein, water and flavoring. Gardein, another popular maker of meat alternatives, uses wheat and pea proteins as well as ancient grains that include quinoa and kamut, Patalsky said in a 2010 blog post.

And, while some plant-based meats resemble and taste like the products they impersonate, they do it without the saturated fat, hormones, preservatives, antibiotics or the cruelty, she said.

“I didn’t stop eating meat because of the taste. I stopped because of the questions.”

Fake meat can be especially helpful for people in the early stages of transitioning away from meat — especially during the holidays.

Seeking the ‘taste and texture of turkey’

Bianca Phillips also stopped eating meat because of ethical questions. She went vegetarian the day after Thanksgiving in 1994, and then ten years later, in 2004, she went vegan, the day after Thanksgiving. Coming from the South, it was not easy, she said.

“I loved the taste and texture of meat, but as soon as I understood where meat came from, I could no longer stomach it. Yet I still longed for the taste and texture. And I found the answer in plant meats,” she said. “Thankfully, they’ve improved a great deal since I first switched to plant meats 20 years ago. So many vegan companies now make plant meats with very high-quality ingredients, resulting in a minimally processed product that’s actually nutritious.”

She points to ingredients in the Gardein turkey substitute she’s eating this season: “Water, soy protein isolate, vital wheat gluten, expeller pressed canola oil, organic ancient grain flour (kamut, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, potato starch, sea salt, organic cane sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika and turmeric.”

She knows plenty of vegans who’d prefer a stuffed butternut squash centerpiece. To her, it sounds like a delicious side dish.

It may not be as healthy as a whole foods-based centerpiece, but come on — it’s Thanksgiving!

“We’re supposed to gorge and let go of any food rules,” she said. “It’s a holiday, and we’re celebrating!”

This Thanksgiving: Shine like the stars

Surely, most of us have something to give thanks for. We all have problems, aches and things that we desire.

Many of us have felt like we missed out on something. Everybody has a regret or two. Most of us have grumbled a bit about most everything. In the midst of it all, surely we can find some way to give thanks.

A thankful spirit eases the spirit. Surely it’s good for blood pressure, chest pains, anxiety and a better night’s sleep.

We have worries. We stress out about life even if the problems are small. While many have big problems, others people’s problems are small in comparison.

Thousands of Americans are homeless. We are having temperatures in the low twenties in November. Many homeless people who I have personally talked to deal with not knowing where they will sleep or what they will eat. Many have small tents, or even try to sleep on park benches. I can’t imagine.

About twenty years ago, I was only about twelve months into buying a house when I lost my job. The house payment was hefty plus I had two car payments, a very sick wife and two small boys. We were living paycheck to paycheck and suddenly I was on the bottom, terrified and desperate to quickly find a job. I learned at that time that the toughest time to find a job is when you desperately need one. I drove everywhere in search of a job. Prospective employers were kind by suggesting that maybe later down the road they might have an opportunity. I needed something immediately. There was almost never a moment that I slept at night.

After becoming unemployed, I also felt friendless. For years, I thought I had zillions of friends. Suddenly, it seemed as if no one knew me. I felt as if I had been dropped into a bottomless chasm, and nobody cared.

I came up with a solution. I would end my life. Briefly I felt uplifted and hopeful. This would be the way out of what seemed to be no way out. I lived in a nice neighborhood at the time and decided to take a walk at 1 a.m. The sky was clear and it appeared as if every star was shining that night. It was one of those nights when I felt like I could touch each star. As I walked through the neighborhood that late summer evening, I was very alone without the sound of cars or children playing. It was dead silent. I could hear my heart beating in the quiet of the night. I started thinking, ‘I have a wonderful family who needs me. I have to be here for them. Taking my life would be a horrific act of selfishness.’

I went back home and got on my knees and asked God to lead me and help me. If I ever needed a miracle from God it was then. I told God I would do anything, go anywhere.

About two weeks later, a man from Indiana called me and said, “Glenn, would you be interested in moving to Indiana?”

Quietly, I thought to myself, God, anything but Indiana! However, our family pulled up, moved and it ended up being the most empowering twenty years of my life. God took care of our family in an incredible way.

Looking back twenty years ago, I felt like we were just a month or two away from being homeless. It was a frightening feeling. I am sad for the thousands of Americans who do not have a place to sleep. I try to do what I can yet it never feels like it’s enough.

I am so grateful. I’m grateful for a warm house and comfortable bed. I’m thankful for food to eat and work that I love to do. I’m thankful for my loving wife, family and so much more.

Maybe this Thanksgiving you are having trouble being thankful. Maybe your life is painful and you are spiraling downward into a dark chasm. My hope for you is that one night you might see the stars in their entire splendor and that your life will soon shine among them full of thanksgiving.

Dr. Glenn Mollette is a syndicated American columnist and author. His columns appear in all 50 states. For more information, visit:

Indie Soul: Baltimore Boxing Renaissance

On Thursday, November 13, 2014, at the newly remodeled Royal Farms Arena, (formerly First Mariner Arena), the Baltimore Boxing Renaissance kicked what is going to be a rebirth of locally promoted fights in the Baltimore area.

Just as we have seen the push for local artists in music, arts, and fashion, boxing for the last year and half has been making a push here locally. Thursday’s event featured a slew of up and coming boxers from the DMV area, as well as Texas, Michigan, North Carolina, New Jersey, Ukraine, and St. Maarten. The feature fight of the night featured Tyrieshia Douglas (Baltimore-MD) versus Christina Ruiz (San Antonio-TX).

Douglas was the winner in ten rounds by unanimous decision winning the Bantamweight belt. Douglas was speechless after the fight but thanked her family and friends for their support. Baltimore fighters James Stevenson (Knockout 1st round), Malik Hawkins (Knockout 1st Round), and Kwame Ritter, (Knockout 1st Round), also won their matches. Stephon McDonald won his match by split decision. Visit the Baltimore Times Facebook Page to see more photos from Baltimore Boxing Renaissance.

Indie Soul welcomes your questions and comments. To contact Phinesse Demps, call 410-366-3900 ext. 3016 or 410-501-0193 or email: Follow him on Twitter@lfpmedia.

After the holiday, get out of your kitchen and into the colonists’!

— What did it take to get through the winter 350 years ago? Forget a quick trip to the store— you needed enough food to last until the next harvest, a secure shelter that would keep out the elements, and clothes to keep you warm. At Hearth and Home in Early Maryland, today’s families can explore the skills that allowed Maryland’s first citizens to weather the cold. Hearth and Home will take place on November 28 and 29, 2014 from 11 a.m. until 4 p.m. at Historic St. Mary’s City (HSMC).

Discover the 17th-century version of a refrigerator. Help put our gardens to bed for the cold months and assist as we tighten up our fences. See what’s cooking at each living history site— explore open hearths, food preservation, and more. Watch the trial of John Salter, pig thief, and consider what it took to preserve the peace in early Maryland. Lend a hand pounding corn, churning butter, and maybe stir a pot or two. Take home a free colonial recipe book, Fowl Weather Fair, and cook up heirloom recipes for turkey, goose, duck, and chicken in your modern kitchen. Was life as delicious way back then?

Hearth and Home in Early Maryland offers a welcome opportunity for family and friends to get out of the house after Thanksgiving. All will gain a new appreciation for the comforts of our homes, and the convenience of modern appliances, utilities, and grocery stores!

Begin your visit at the HSMC Visitor Center at 18751 Hogaboom Lane, St. Mary’s City. Admission is $10 for adults, $9 seniors, $6 students, and free for those under 6 years and Friends members. Bring a non-perishable food item for the Southern Maryland Food Bank and save $1!

For more information, contact 240-895-4990, 800-SMC-1634, or

Darren Wilson says he’s sorry but his conscience is clear

— Ferguson, Missouri, police Officer Darren Wilson, in his first interview since he fatally shot unarmed teenager Michael Brown, said he’s not tormented by that fateful encounter on a street in suburban St. Louis last summer.

Read more: http: Ferguson smolders after grand jury decision

“I don’t think it’s haunting,” Wilson told ABC News on Tuesday. “It’s always going to be something that happened. The reason I have a clean conscience is that I know I did my job right.”

Repeating what he told a grand jury investigating the shooting, Wilson said Brown reached into his police vehicle and grabbed for his gun. He feared for his life, he said.

It all started when Wilson asked the teenager to move out of the middle of the street, the officer told ABC’s George Stephanopoulos. Brown walked over to his car and pushed the door back as Wilson tried to get out, the officer said.

“As I looked back at him, punches started flying,” Wilson said in the interview, which aired Tuesday night. “He threw the first one and hit me in the left side of my face.”

Wilson doesn’t know how many times he got hit.

“I just know there was a barrage of swinging and grabbing and pulling for about 10 seconds,” Wilson told ABC. “I reached out my window with my right hand to grab on to his forearm.”

Wilson said he wanted to move Brown away.

“I just felt the immense power that he had. And then the way I’ve described it is, it was like a 5-year-old holding onto Hulk Hogan. That’s just how big this man was,” Wilson said. “He was very large, very powerful man.”

Wilson is 6-foot-4 and 210 pounds; Brown was the same height and weighed nearly 300 pounds.

Brown unleashed another punch and struck the officer in his face, Wilson said.

“How do I survive,” Wilson recalled thinking. “I didn’t know if I’d be able to survive another hit like that.”

Wilson reached for his gun and told Brown to back off or he would shoot, the officer said.

“You’re too much of a (word bleeped) to shoot me,” Wilson said Brown told him, before grabbing the top of the officer’s gun.

Wilson tried to squeeze off two shots but the gun jammed twice.

Brown, he said, tried to reach the trigger guard to shoot Wilson. Wilson got a shot off on his third attempt, he said.

“He gets even angrier,” Wilson said. “His aggression, his face, the intensity just increases. He comes back in at me again.”

There was another shot, Wilson told ABC. The officer gets out of his car and goes after Brown, who turns around from 30 to 40 feet away.

Wilson said Brown reached into his waistband with one hand and made a fist with the other.

“He starts charging me,” Wilson said in the interview. “My initial thought was, is there a weapon in there.”

Wilson said Brown never had his hands up as if to surrender.

Brown charged at Wilson, the officer said.

“I decide to shoot,” he said “I fired a series of shots and paused. I noticed at least one of them hit him. I don’t know where. I saw his body kind of flinch a little.”

Wilson said he paused again and commanded Brown to stop.

Brown kept coming. Wilson said he fired again and Brown flinched as if hit.

With Brown just 15 feet away, Wilson said, he backpedaled. Brown got closer and positioned himself to tackle the officer, according to Wilson, who then shot the teenager in the top of the head.

Wilson told ABC that he was sorry for the loss of life but that he was simply doing his job and following his training.

Wilson said he recently married.

“We just want to have a normal life,” he told ABC. “That’s it.”

The death of Brown sparked violent demonstrations in the days after the shooting and again on Monday night, when it was announced that a Missouri grand jury would not charge Wilson. There were more protests Tuesday, in Ferguson and around the nation.

In the hourlong interview, Wilson said he could not have done anything differently.

Asked if the incident would have turned out differently if Michael Brown had been white, Wilson said no.

Wilson, 28, spent six years with the Ferguson police department before being placed on administrative leave following the shooting. Wilson worked for two years at another police department before that.

He remains on leave, pending the outcome of an internal investigation, Ferguson Mayor James Knowles told reporters Tuesday.

“No decision has been made,” Knowles said. “His current employment status has not changed.”

Last week, people close to the talks told CNN that the officer was in the final stages of negotiations with city officials to resign from the police department.

Wilson has told associates he would resign as a way to help ease pressure and protect his fellow officers.

The United States Justice Department is also investigating whether Wilson violated Brown’s civil rights.

In newly released transcripts of testimony that the grand jury heard while considering whether to bring charges in Brown’s death, Wilson told the jurors that he had never fired his gun on duty before that day.

Wilson told the grand jury his original goal was to arrest Brown, after identifying him as a possible suspect in a shop theft.

Wilson fired 12 shots, according to the grand jury proceedings.

The officer told the St. Louis County grand jury that two shots were fired during a struggle at his police vehicle and that he then fired three bursts of gunfire as he chased and later backed away from Brown. He testified that his Sig Sauer .40-caliber gun held a maximum of 13 bullets.

Indie Soul Spotlight: Khari Parker

“My goal is to have personal finance education added to all schools” —Khari Parker

Khari Parker refuses to be just another statistic and does not want children to be one as well. “I love numbers and finance. Everyone should as well and at least know about savings and finance. With that knowledge, we can do better and really make a difference in the community” says Parker.

His book, “The Lost Curriculum–What School Didn’t Teach Us About Personal Finance” simplifies financial terms into language everyone can understand. By using phrases like “Get Money” or “Keeping It Real” he hopes to grab young readers’ attention and make them more financially literate.

The 34-year-old Baltimore native graduated from the University of Maryland and holds a Masters Degree. He credits God and his family for being there for him and supporting his dream to help young people understand the power of saving. “

According to Parker, “This book is for everyone. It is never too late to learn about finance, savings, and real estate. We make the world go around with the spending that we do, but we need to understand the power of wealth is not spending, but what you have net worth wise, what you own, and investing is the key.”

To learn more about Khari Parker, buy his book, and to contact him about his movement on teaching finance, please visit his website: or call 410-262-6531.

Do you qualify for Medicare Extra Help?

Making ends meet should not mean going without your medications. If you have limited income and resources, you may qualify for Extra Help to pay for some health care and prescription drug costs. Drug costs in 2015 for most people who qualify for Extra Help will be no more than $2.65 for each generic drug and $6.60 for each brand-name drug.

The Centers for Medicare & Medicaid Services estimates that more than two million people with Medicare may be eligible for Extra Help, but aren’t currently enrolled to take advantage of these savings. A recent law changed how your income and assets are counted:

•Life insurance policies don’t count as resources

•Any help you get from relatives, friends and others to pay for household

expenses— like food, mortgage, rent, heating fuel or gas, electricity, water and property taxes— doesn’t count as income.

Many People Qualify and Don’t Know It

Even if you were previously turned down for Extra Help due to income or resource levels, you should reapply. If you qualify, you’ll get help paying for Medicare prescription drug coverage premiums, copayments, and deductibles. To qualify, you must make less than $17,505 a year (or $23,595 for married couples). Even if your annual income is higher, you still may be able to get some extra help. Your resources must also be limited to $13,440 (or $26,860 for married couples). Resources include bank accounts, stocks, and bonds, but not your house or car.

There’s No Cost or Obligation to Apply

It’s easy and free to apply for “Extra Help.” You or a family member, trusted counselor, or caregiver can apply online at or call Social Security at 1-800-772-1213. TTY users should call 1-800-325-0778. All the information you give is confidential. You can also get help in your community from your State Health Insurance Assistance Program (SHIP), Area Agencies on Aging (AAA), the Aging and Disability Resource Centers (ADRC), and many tribal organizations.

For information about how to contact these organizations, visit To learn more about Medicare prescription drug coverage, visit:, or call 1-800-MEDICARE (1-800-633-4227). TTY users should call 1-877-486-2048.

This information prepared by the U.S. Department of Health and Human Services

Tips to grill your Thanksgiving turkey and trimmings

— Thanksgiving can mean too many cooks in the kitchen, so consider taking some prep outside. While grilling is usually associated with summer, more Americans are recognizing its year-round potential. 

In fact, 80 percent of North American households own a grill or smoker and 60 percent use it year-round, according to recent statistics from the Hearth, Patio & Barbecue Association. It’s no surprise that many Thanksgiving recipes can be reinvented outdoors.

“Grilling your bird over lump charcoal creates a succulent, flavorful entrée,” says Don Crace, President of Cowboy Charcoal, a brand that caters to grilling purists of the charcoal variety.

For a uniquely smoky flavor sure to impress the crowd, try this recipe for Cowboy’s Perfect Bourbon-Maple Smoked Turkey:


• 1 thawed or fresh turkey

• 1 onion

• 2-3 garlic cloves

• 3 sprigs rosemary

• 3 sprigs thyme

• 1 bay leaf

• Olive oil

• Salt (at least 2 cups)

• Pepper

• Cowboy All Natural Lump Charcoal

• Hickory wood chips

• 1 cup bourbon

• 1/2 cup real maple syrup


• Remove neck, giblets and excess fat from turkey. Make gravy from giblets and neck, if desired.

• Completely rinse turkey inside and out.

• Place turkey in large brining bag that will fit in your refrigerator.

• Create brine with 2 gallons water (or enough to cover turkey), 2 cups salt, 1 cup bourbon and 1/2 cup maple syrup.

• Refrigerate at least four hours.

• Remove turkey from brine, rinse and thoroughly pat dry.

• Add onion (sliced in half), garlic cloves, rosemary, thyme and bay leaf to inside of turkey. Season the inside with salt and pepper.

• Tie legs together with cooking string and twist wing tips under the back or cover with foil to prevent burning.

• Brush outside of turkey with olive oil and sprinkle with salt and pepper.

• Soak a full package of Cowboy’s Hickory Wood Chips in a large bowl for 30 minutes.

• Place a foil pan below the grate on one side of grill to catch drippings. To prevent excess smoke, fill it halfway with water.

• On the other side of grill, add two pounds charcoal and light it.

• Drain water from wood chips.

• When lump charcoal is ash gray, add about one cup of wood chips to the fire. Place grate back on grill. Let preheat for about 10 minutes.

• Arrange turkey on the grate, above the pan.

• Place lid on grill and cook turkey for approximately 15 to 20 minutes per pound, until internal temperature reaches 180 degrees.

• Add additional wood chips and charcoal every 30 minutes or as needed.

• When done, transfer turkey to serving platter, cover with foil and let stand 15 to 20 minutes before carving.

Turkey isn’t the only food to take outdoors on Thanksgiving — impart dynamic, smoky flavors to vegetables, fruits and even desserts by grilling over charcoal.

For year-round outdoor cooking tips, as well as food safety handling tips, visit the Cowboy Charcoal Blog, “The Roundup” at  

Cooking outdoors knows no seasonal bounds. Delight Thanksgiving feasters by grilling your bird and the trimmings.