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NEWS
December 22, 1990 | E.W. FAIRCLOTH/ DAILY NEWS
Alma and Angel Arroya get food for Christmas from firefighters at the Norris Square Community Center. Fire Commissioner Roger M. Ulshafer and other Philadelphia firefighters distributed meals to 200 low-income families as part of the Fire Department's Outreach Program. Dinners included roasting chicken, vegetables, stuffing, cranberry sauce, potatoes and dessert.
NEWS
November 22, 1990 | Special to The Inquirer / LAURENCE KESTERSON
Kindergartners at Lionville Elementary School made lunch last week as part of their Thanksgiving activities. Eighty-five youngsters from four classes at the school participated in the preparation, and so did parent volunteers. On the menu were stew, celery sticks, cranberry sauce, fruit, rolls, milk and juice. To finish the day, the children played Pilgrims and Indians.
NEWS
November 22, 1989 | The Philadelphia Inquirer / WILLIAM F. STEINMETZ
IN THE SPIRIT, Mayor Goode and Police Commissioner Willie L. Williams load turkeys into baskets as part of Operation Thanksgiving. They were at the Police Administration Building yesterday to help the 22d annual project, which will provide 525 needy families with a turkey, cranberry sauce, bread, potatoes, apples, corn, green beans and tomato juice.
FOOD
May 15, 2002 | By LAUREN MCCUTCHEON For the Daily News
Spring is in full force, but you wouldn't know it if you went to lunch at Capriotti's. At the Wilmington, Del.-based sub shops, every day is the day after Thanksgiving. That's because every day Capriotti's 30 stores (located in Delaware, Maryland, Southeastern Pennsylvania and Las Vegas) sell hundreds of sandwiches made from traditional Turkey-Day leftovers: roast turkey, cranberry sauce and stuffing. The Black Friday combo may be out of season, but "People eat 'em all year," said Cindy Cutler, one of 18 members of the Capriotti family who work for the company.
NEWS
November 22, 1994 | by Marc Meltzer, Daily News Staff Writer
Representatives of 90 community organizations from all over the city will get 750 baskets of Thanksgiving turkey as part of yesterday's 11th annual Korean-American African-American Turkey Basket Give-Away at Reading Terminal Market. The Greater Philadelphia Urban Affairs Coalition, the Korean-American business community and Citizens for Progress helped raise more than $20 a basket for the event. The baskets go to a diverse group of ethnic families to foster good community relations, said Robin Robinowitz, spokeswoman for the Urban Affairs Coalition.
ENTERTAINMENT
November 27, 2002 | By LAUREN McCUTCHEON For the Daily News
In two days, most of us will face a fridge stuffed with leftovers. The turkey is one uneaten item easily reinvented in casseroles and salads. It's the other stuff - stuffing, for example - that's more difficult to pass off as something else. But leave it to Carman Luntzel, chef and owner of Carman's Country Kitchen at 11th and Wharton streets, to devise a way to transform Turkey Day side dishes. Luntzel (who is celebrating Thanksgiving this year out of town at her daughter's wedding)
FOOD
November 17, 1999 | By Marilynn Marter, INQUIRER FOOD WRITER
Dining at home on the holidays just keeps getting easier. Whether you want take-out for one or a buffet spread for 30, there is sure to be a chef or caterer or commissary ready to meet your need for tempting fare. Prices are up a dollar or two or three on many meals, although some remain at last year's level. And a few packages have cut menus or portion size to hold the price line. Among take-out dropouts are Culinary Concepts and Hadley's at the Sheraton, Society Hill.
NEWS
November 29, 2002 | By Diane Mastrull INQUIRER STAFF WRITER
It was a Thanksgiving dinner for mostly first-timers, all of them foreign students attending universities in Philadelphia. And Fatih Akay, his friends figured, was the odds-on favorite for knowing more than most about this American tradition. After all, he's from . . . Turkey. But there he was yesterday, surveying the buffet tables at International House in West Philadelphia, baffled by more dishes than he could identify. Akay, 25, drew a blank on stuffing, candied sweet potatoes, creamed spinach, cranberry sauce, and macaroni and cheese before guessing correctly about a bowl of snowy white mashed potatoes.
FOOD
January 3, 2013 | By J.M. Hirsch, Associated Press
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs. I'd been aiming to create a solidly delicious, all-purpose meatball suitable for tossing with marinara over spaghetti. Except it didn't quite work out that way. The meatballs, while certainly delicious, were both too tangy and too sweet to pair with your basic pasta sauce. And they certainly didn't agree with the mandatory Parmesan that spaghetti calls for. So I tried them in a curry sauce.
FOOD
November 20, 1996 | By Marilynn Marter, INQUIRER FOOD WRITER
Food and family. That's what the coming holidays are all about. Catching up on the news. Playing with the children. Kicking back to watch a football game. For some, spending the holiday cooking and cleaning is not the way to have a good time. Or entertain guests. A growing number of families want the double convenience of a hassle-free prepared meal at home in a relaxed atmosphere. Supermarkets and restaurants have met the challenge, moving steadily into the area of holiday food preparation for the home.
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NEWS
November 8, 2013 | BY GARY THOMPSON, Daily News Staff Writer thompsg@phillynews.com, 215-854-5992
Great writers leave behind that which we like best about them, so who needs a movie? But there is an arrogance in film that implies that people don't fully exist until "immortalized" on screen. It's not enough to be an acclaimed author - at some point, says Hollywood, you must submit to your close-up. Shakespeare must be "in love," or the subject of a dreadful movie ("Anonymous"), suggesting that some other guy wrote all his best stuff. Lately the Beats have had a rough go of it - a dull "On The Road," a documentary ("Magic Trip")
FOOD
January 3, 2013 | By J.M. Hirsch, Associated Press
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs. I'd been aiming to create a solidly delicious, all-purpose meatball suitable for tossing with marinara over spaghetti. Except it didn't quite work out that way. The meatballs, while certainly delicious, were both too tangy and too sweet to pair with your basic pasta sauce. And they certainly didn't agree with the mandatory Parmesan that spaghetti calls for. So I tried them in a curry sauce.
SPORTS
November 23, 2012 | By Nick Carroll, Inquirer Staff Writer
In addition to turkey, stuffing, and cranberry sauce, Abington continued another one of its Thanksgiving traditions Thursday - beating its rival, Cheltenham. The Ghosts gutted out a 7-0 victory in the nonleague game. Craig Reynolds broke a scoreless tie in the fourth quarter when he found daylight up the left sideline, sprinting for a 29-yard touchdown and giving Abington (8-4) its sixth straight Thanksgiving Day victory over Cheltenham (8-4). "I just got to the sidelines," said Reynolds, who ran for 108 yards on 21 carries.
SPORTS
November 23, 2012 | By Nick Carroll, INQUIRER STAFF WRITER
In addition to turkey, stuffing, and cranberry sauce, Abington continued another one of its Thanksgiving traditions Thursday - beating its rival, Cheltenham. The Ghosts gutted out a 7-0 victory in the nonleague game. Craig Reynolds broke a scoreless tie in the fourth quarter when he found daylight up the left sideline, sprinting for a 29-yard touchdown and giving Abington (8-4) its sixth straight Thanksgiving Day victory over Cheltenham (8-4). "I just got to the sidelines," said Reynolds, who ran for 108 yards on 21 carries.
SPORTS
November 20, 2012
STEVE ADDAZIO knew from the time Temple got back into the Big East in March that this week would test his allegiances. Well, kind of. He's always going to be a father first. But he also has a job to do, and a team that he calls family as well. His son Louie is a sophomore tight end for Syracuse (6-5, 4-2 Big East), which the Owls (4-6, 2-4) play on Friday morning in South Philly in the regular-season finale. Since the Orange are headed to the ACC next year, this is the only time he'll face such a dilemma.
NEWS
November 16, 2012 | BY BETH D'ADDONO, For the Daily News
IT MAY BE the Elmer Fudd of poultry, but the turkey can be a downright terrifying bird. As Thanksgiving bears down on home chefs everywhere, mocking images of Norman Rockwell perfection are enough to give even a confident cook a case of the jitters. There's just so much expectation stuffed into that bird, not to mention a table full of armchair quarterbacks eager to critique this most American of repasts. Thankfully, there are turkey-day experts to come to the rescue. We huddled with folks schooled in all things Thanksgiving, wise in the ways of roasting, pie making and sides.
NEWS
November 29, 2002 | By Diane Mastrull INQUIRER STAFF WRITER
It was a Thanksgiving dinner for mostly first-timers, all of them foreign students attending universities in Philadelphia. And Fatih Akay, his friends figured, was the odds-on favorite for knowing more than most about this American tradition. After all, he's from . . . Turkey. But there he was yesterday, surveying the buffet tables at International House in West Philadelphia, baffled by more dishes than he could identify. Akay, 25, drew a blank on stuffing, candied sweet potatoes, creamed spinach, cranberry sauce, and macaroni and cheese before guessing correctly about a bowl of snowy white mashed potatoes.
ENTERTAINMENT
November 27, 2002 | By LAUREN McCUTCHEON For the Daily News
In two days, most of us will face a fridge stuffed with leftovers. The turkey is one uneaten item easily reinvented in casseroles and salads. It's the other stuff - stuffing, for example - that's more difficult to pass off as something else. But leave it to Carman Luntzel, chef and owner of Carman's Country Kitchen at 11th and Wharton streets, to devise a way to transform Turkey Day side dishes. Luntzel (who is celebrating Thanksgiving this year out of town at her daughter's wedding)
FOOD
May 15, 2002 | By LAUREN MCCUTCHEON For the Daily News
Spring is in full force, but you wouldn't know it if you went to lunch at Capriotti's. At the Wilmington, Del.-based sub shops, every day is the day after Thanksgiving. That's because every day Capriotti's 30 stores (located in Delaware, Maryland, Southeastern Pennsylvania and Las Vegas) sell hundreds of sandwiches made from traditional Turkey-Day leftovers: roast turkey, cranberry sauce and stuffing. The Black Friday combo may be out of season, but "People eat 'em all year," said Cindy Cutler, one of 18 members of the Capriotti family who work for the company.
FOOD
November 17, 1999 | By Marilynn Marter, INQUIRER FOOD WRITER
Dining at home on the holidays just keeps getting easier. Whether you want take-out for one or a buffet spread for 30, there is sure to be a chef or caterer or commissary ready to meet your need for tempting fare. Prices are up a dollar or two or three on many meals, although some remain at last year's level. And a few packages have cut menus or portion size to hold the price line. Among take-out dropouts are Culinary Concepts and Hadley's at the Sheraton, Society Hill.
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