12:40 minutes (2.9 MB)
This week in Supermarket news, Phil Lempert discusses Chinese foods, a Second Life Christmas party, problems with bottled water, obesity in the U.S., Thanksgiving spending, and much more.

Enjoy those Thanksgiving leftovers...but be sure to store and reheat them properly.

A nightly tradition of gratitude works well for Thanksgiving!

40:27 minutes (9.26 MB)
Scott Cluthe talks with M.J. Ryan, one of the creators of the New York Times bestselling Random Acts of Kindness series and the author of The Happiness Makeover, Attitudes of Gratitude, The Power of Patience, Trusting Yourself, The Giving Heart, and 365 Health and Happiness Boosters. M.J.

Thanksgiving doesn’t have to be all about that big bird in the middle of your dinner table. This year, we’ll be making meatless options a bigger focus on our menu. But I will miss the wishbone!

They're chock full of antioxidants. They help fight everything from heart disease to ulcers. They might just be the healthiest jellied stuff that's shaped like a can.

Thanksgiving is a food-centric, hedonistic, gustatory orgy. We gather and we eat for upwards of four hours, all the way from pre-dinner snacks to post-dessert dessert. But a traditional Thanksgiving dinner is literally one of the most allergen-laden meals possible. Whether this is your first allergen-free Thanksgiving or your twentieth, the following tips will help make it festive, mouthwateringly delicious, and safe.

Allergen-free Skillet Cornbread

Cooking cornbread in a hot cast iron skillet gives it that coveted crust on the outside.  This cornbread tastes just like my Southern grandmothers', but it's vegan, allergen-free, and gluten-free!  Make it for the holidays, or any old time!

2/3 cup white rice flour (I use Bob's Red Mill)
1/3 cup tapioca flour (I use Ener-G)
3/4 cup yellow cornmeal
1/4 tsp. kosher salt
2 tsp. aluminum-free baking powder
3/4 tsp. baking soda
1 3/4 cups oat milk * or rice milk

Homemade ice cream is a piece of cake to make if you’ve got the right machine. We lucked out a few years back and found a secondhand Italian gelato machine with a built-in compressor; you don’t have to keep it in the freezer, and it makes perfect ice cream every time. Best $60 we ever spent (they cost about $400 new, unfortunately; it will be a tragic day if I ever burn out the motor with my incessant ice-cream making.)

I hate to rain on Dr. Atkin’s high protein parade, but the addition of Mr. Potato Head and the Pillsbury Doughboy to this year’s Macy’s Thanksgiving Day parade line-up suggests that carbs are making a comeback.

Mr. Potato Head’s reputation as a starchy, high glycemic index mascot necessitated a total makeover for his Macy’s debut.

Al Roker, who is, of course, half the man he was thanks to the magic of stomach stapling, emphasized the new persona the U.S. Potato Board has created by licensing Hasbro’s signature spud and transforming him into “The Healthy Mr. Potato Head,” complete with his own water bottle and running shoes. OK, we get it; this spud’s no couch potato.

Poppin’ Fresh, on the other hand, appeared on the Pillsbury Holiday Lovin’ Oven float surrounded by cinnamon rolls, chocolate chip cookies and other baked goods that did not exactly exude any whole grain goodness. The icing on the cake? American Idol’s Carrie Underwood, bursting into song on the oversized Lovin’ Oven burners. What could be more white bread than that?