89.1 WEMU

Art & Soul - The Culinary Arts: Thanksgiving Dinner From The 'Green Jell-O Thing' To A 'Gravy Kit'

Nov 1, 2018

Pie from "Eat Ann Arbor"
Credit Eat Ann Arbor / eatannarbor.com

This week, "Art and Soul" is about the culinary arts.  89.1 WEMU’s Lisa Barry and Jessica Webster are joined by Blake Reetz, co-owner of “Eat Catering And Carryout” in Ann Arbor, talking about all things Thanksgiving, which of course includes pie!


Helen and Blake and the EAT Fleet
Credit Doug Coombe / eatannarbor.com

Blake Reetz, co-owner of "Eat Catering and Carryout" in Ann Arbor, believes that Thanksgiving dinner doesn't have to end with dessert--the establishment's specialty is pies after all.  Reetz learned about pie-making from mother and grandmother, who showed him that the key to a great pie crust is lard.  Unlike the usual pumpkin pie served at Thanksgiving, Reetz prefers apple pie or ginger sweet potato pie.

"Eat" also offers to make side dishes for Thanksgiving, but not the turkey.  You can choose from a wide variety of soups, vegetable sides, and their special stuffing, which is made with sage, walnut cherries, and caramelized onions.  You can order these side dishes, as well as Eat's specialized "gravy kit" here.

One of the highlights of Jessica Webster's Thanksgiving meal is her mom's green Jell-O mold, which is filled with either cottage cheese or whipped cream, as well as pineapple chunks.  She calls it "the most delicious, gross thing" you ever ate.

And, as with every Thanksgiving season, NPR's Susan Stamberg will be talking about her Mama Stamberg's famous cranberry relish.  This year, she's putting together stories of listeners who have tried the recipe.  To submit your story, go to npr.org.

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— Lisa Barry is the host of All Things Considered on WEMU. You can contact Lisa at 734.487.3363, on Twitter @LisaWEMU, or email her at lbarryma@emich.edu