This week, I worked on two videos currently playing on the nytimes.com website.
The first is about a City Harvest program that reimburses farmers for the cost of picking and preparing fresh produce, so they can provide it to needy families in New York City.
The second, is a demonstration of one method to get the most meat off the turkey at Thanksgiving dinner. Ray Venezia, the director of the meat department at New York’s Fairway markets, offers his expert advice for our cameras. His key point: don’t try to carve the turkey at the table. Cut the meat off in large pieces first, then slice them, and arrange the slices on a serving tray. But Ray says it — and shows it — much better. Read Julia Moskin’s story about Ray in the Times’s Dining section here.
And, while editing the turkey carving piece, it occurred to me that the traditional Thanksgiving song “We Gather Together” is the same tune as “you can tell by my outfit that I am a cowboy,” a parody song my dad used to sing.