There are two issues I think should be addressed this week. Both are related to the upcoming Thanksgiving Holiday. We hear about uncooked poultry and bacteria every year and it seems like everybody gets it, and then a new wave of food poisoning happens each holiday. A dear woman told me last week that her mother never taught her to cook a frozen turkey so she buys a fresh one every year. The woman is sixty-eight years old and I went to her mother’s funeral seven years ago. I think it’s time to learn on her own. The facts- you shouldn’t thaw a turkey (or other meat) on the counter. It takes about one day for every five pounds to thaw in the refrigerator. Then it can stay in the fridge for another two days. A fresh turkey should be bought the day before. No matter what the method of cooking (my wife like to brine, I like to deep fry) the center of the bird should be at 165 degrees F. Don’t get a pre-stuffed bird. Wash the bird, your work area and your hands every time! Those bleach infused towels do a good job of surface decontamination. Wash the pre-packed salads and spinach, even if the package says “washed.” The other topic is the point of the whole event. It is sometimes hard to stop and consider how much we all have. Many of us don’t count how many advantages we enjoy and just have an attitude of gratitude. Some families have a tradition of going around the table and saying “I’m grateful for…” on Thanksgiving. Some people don’t have a table to sit around. Some don’t have a family. Take a few minutes next week to think about whatever it is you are glad you have, to say thanks, to whatever your higher power might be, and to anyone around that day who might enjoy hearing it. And thank you dear reader, for your attention, time and effort each week.