Monday, November 22, 2010
By Lisa Frack, with Sonya Lunder and Rebecca Sutton, PhD
There's a lot to think about when you're buying that Thanksgiving turkey: how many pounds for the number of guests, how far in advance you need to order it (and from where?), whether it's local, whether you also need a tofurkey or some such, too, for those who don't eat the real deal, and last but not least, what to stuff the thing with.
But before you sit down and say, "Pass the cranberry sauce, please," don't forget the arsenic.
