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Like turkey, the berries are native to North America and were one of the foods that Native Americans introduced to early settlers to the continent. Dutch settlers thought the long, drooping blooms on the bushes looked like the beaks of cranes, and the name craneberry endured in slightly shorter form.

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With Thanksgiving rapidly approaching, and a month of more holidays coming along behind it, many cooks are getting ready to balance all the special holiday preparations with the continuing need to get an everyday dinner on the table each night.

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Is it even possible to have too much chili? Most Texans don’t think so, and the Rotary Club of Galveston is also firmly in the more-is-better camp.

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While the Island Oktoberfest hosted by First Evangelical Lutheran Church attracts fans of sausage, beer, polka and all items German, one of the most highly anticipated components is the traditional strudel served up by Cindy Cornelison.

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Next time you eat a pecan, or an apple, or drink a glass of orange juice, remember that someone planted the tree that produced it. On Nov. 17, the Galveston Island Tree Conservancy celebrates Arbor Day and some of the area’s most dedicated tree planters at a luncheon at the Bryan Museum.

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Chocolate chip cookies are beloved by kids, adults, bakers, non-bakers (eating the raw dough is apparently irresistible enough that Pillsbury prints a stern warning against it on their slice-and-bake cookies) and virtually anyone who has ever tried one.

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A recent trip to Dallas revealed the sad truth: Summer fruit season, so good while it lasts, has come to an end. The roadside stands in north Texas selling Fairfield peaches, the latest-ripening of the Texas peaches, have all closed up and moved on.

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In “Alice’s Adventures in Wonderland,” Alice spies a cake with “Eat Me” spelled out in currants. If there was ever a dessert that was its own “Eat Me” message, no words needed, it’s a pie topped with clouds of billowing meringue.

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The thrill of the grill isn’t just for beef. Fish, both local and global, also lends itself to grilling. The combination of the light, flaky texture of fish with the smoky essence of an open fire makes grilling a prime way to showcase the catch of the day, even if it was “caught” at the fish…