The distinctive foodways of the Eastern Shore of Virginia bring together influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. We dine at folklorist Bernard Herman’s table to learn about the flavors of local ingredients and the stories of cooks who have prepared them. And: Along with the craft beer renaissance has been a resurgence of hard cider. Greg Hansard says cider has been in a fixture on Virginia tables and farms for more than four hundred years. Plus: Some food safety tips from Melissa Wright for the big feast.

Later in the show: Sure, stuffing and sweet potato casserole are delicious–but how much do you think about the science behind those dishes? Kenneth Pestka and Doug Young unpacks the physics and chemistry of turkey, celery, carrots, marshmallows, and more.

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