November 4, 2024 • 15 mins
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Speaker 1 (00:00):
Welcome to beyond the bird untold stories of thanks and gathering.
Last week, we explored Thanksgiving's historical evolution. Today we dive
into the massive undertaking that brings this feast to American tables.
From farm to kitchen to table, and increasingly, from smartphone
to doorstep, the American Thanksgiving food system represents one of
the largest coordinated food mobilizations in the world. According to
(00:23):
fm I, the Food Industry Association, the two weeks before
Thanksgiving account for twenty eight percent of all annual canned
pumpkin sales, twenty three percent of all cranberry sales, and
a staggering thirty two percent of sweet potato purchases. These
concentrated buying patterns have forced retailers to develop increasingly sophisticated
inventory management systems. Walmart's supply chain data reveals that stores
(00:46):
begin receiving their first shipments of shelf stable Thanksgiving items
in late August. Fresh turkey orders are typically finalized by Midsummer,
with farmers making crucial decisions about flock sizes even earlier.
Thesa As Agricultural Marketing Service tracks how these early decisions
ripple through the entire food system from feed corn prices
(01:07):
to cold storage capacity. The economics of Thanksgiving farming tell
an important story about American agriculture. The Census of Agriculture
shows that while the number of turkey farms has decreased
by fifty four percent since nineteen eighty, total production has
increased by one hundred and ten percent. This consolidation mirrors
broader changes in American farming, though some counter trends have emerged.
(01:30):
The American Pastured Poultry Producers Association reports a three hundred
percent increase in small scale heritage turkey producers since twenty ten,
responding to growing consumer interest in traditional breeds and farming methods.
The transformation of commercial food production has dramatically impacted how
Americans prepare their Thanksgiving meals. According to the Campbell Soup
(01:50):
Company's corporate archives, their cream of Mushroom soup became linked
to green bean casserole through an employee recipe in nineteen
fifty five. The dish's popularity through decades of company sales data,
with November soup sales consistently doubling other months. Ocean Spray's
cooperative records show how cranberry sauce evolved from a regional
(02:10):
New England specialty to a national staple. Their nineteen thirties
marketing campaigns transformed cranberries from a fresh fruit to a
canned convenience product. Today, their data shows that eighty seven
percent of cranberry sales occur between October and December, with
sixty seven percent concentrated in the week before Thanksgiving week alone.
(02:30):
The frozen food industry has also shaped modern Thanksgiving preparations.
Butterball's introduction of frozen turkeys in the nineteen fifties marked
a crucial shift in how Americans planned their meals. The
National Frozen and Refrigerated Foods Association's records show that frozen
pie sales now exceed fresh pie sales by three to
one during Thanksgiving Week, while frozen vegetables account for sixty
(02:52):
percent of all Thanksgiving vegetable preparations. Restaurant industry data reveals
another significant shift in American Thanksgiving tradition. The National Restaurant
Association reports that restaurant Thanksgiving service has grown by one
hundred and thirty five percent since two thousand. Their surveys
show that fourteen percent of Americans now dine out for Thanksgiving,
(03:12):
while another eighteen percent supplement home cooked meals with restaurant
prepared items. The rise of prepared food sections in grocery
stores has further altered Thanksgiving preparation patterns. Whole Foods Market
reports that their prepared foods department sees a four hundred
percent increase in sales during Thanksgiving week. The most popular
items pre made gravy, mashed potatoes, and stuffing. Suggests that
(03:36):
even home cooks are adopting a hybrid approach to holiday
meal preparation. Kitchen technology has fundamentally altered how Americans approach
Thanksgiving cooking. Traditional oven manufacturers have adapted to changing cooking patterns.
General Electrics Research Division reports that their smart ovens record
longer continuous use on Thanksgiving than any other day, an
(03:57):
average of seven point eight hours compared to the typical
one point two hours. This data has influenced product development,
with newer models featuring specific holiday cooking modes and extended
use safety features. Temperature monitoring technology has transformed food safety practices.
Thermo Works, a leading thermometer manufacturer, reports that their sales
(04:18):
triple in November. The FDA's Food Safety Hotline data shows
that questions about internal cooking temperatures have decreased by forty
five percent since twenty fifteen, correlating with the widespread adoption
of digital thermometers and smartphone connected monitoring devices. Counter space
utilization has evolved to accommodate new cooking methods. The National
(04:38):
Kitchen and Bath Association's annual surveys show that kitchen remodels
increasingly include dedicated stations for holiday cooking. Their twenty twenty
three report indicates that thirty five percent of new kitchen
designs feature holiday cooking zones with additional electrical outlets and
specialized storage for seasonal cooking. Equipment. Storage solutions have adapted
to changing preparation patterns. Container store sales data shows that
(05:02):
Thanksgiving specific storage solutions, from brining bags to leftover containers,
generate more revenue than any other holiday related products. Their
market research reveals that customers increasingly invest in specialized storage
systems designed for advanced preparation and leftover preservation. The democratization
of cooking knowledge has revolutionized how Americans learn to prepare
(05:24):
Thanksgiving meals. Food Network's viewership data shows their Thanksgiving programming
reaches forty five million viewers annually with their digital platforms,
recording one hundred and twenty million recipe views in November alone.
Their analytics reveal that first time hosts typically access preparation
guides three weeks before the holiday, while experienced cooks search
(05:44):
for new variations on traditional dishes. YouTube's cooking channels have
created new forms of Thanksgiving education. According to their internal metrics,
Thanksgiving related cooking videos accumulate over three hundred million views
between October and November. Binging with Babbish, a popular cooking channel,
reports that their turkey preparation video has garnered more comments
(06:05):
and questions than any other content, with viewers particularly engaged
in troubleshooting techniques. Recipe websites have transformed how Americans plan
their menus. All recipes dot COM's data shows that their
Thanksgiving recipe traffic begins climbing in late September and peaks
the day before Thanksgiving, with mobile access accounting for eighty
two per cent of last minute recipe checks. Their user
(06:28):
behavior analytics indicate that the average cook consults fourteen different
recipes before finalizing their menu. Social media has become a
crucial source of cooking guidance. Instagram reports that Hahi Thanksgiving
prep posts begin appearing in early October, with tutorial videos
and Instagram stories reaching peak engagement the week before the holiday.
(06:49):
Pinterest's annual report shows users begins saving Thanksgiving recipes as
early as August, with the platform recording over seven hundred
fifty million Thanksgiving related searches in twenty two twenty three.
Professional culinary education has adapted to meet holiday cooking demands.
The International Culinary Center reports that their Holiday Cooking boot
(07:09):
Camp consistently sells out months in advance. The American Culinary
Federation's data shows that seventy eight percent of cooking schools
now offer specialized Thanksgiving preparation courses, ranging from traditional technique
workshops to classes focused on dietary modifications and international fusion approaches.
(07:30):
Dietary preferences have dramatically reshaped the Thanksgiving table. According to
Gallup polling, forty one percent of Americans now report having
at least one dinner guest with specific dietary requirements. This
shift has spawned entirely new product categories and preparation methods,
with the Plant Based Foods Association reporting that sales of
meat alternatives spike two hundred and sixty seven percent in
(07:52):
November compared to other months, The gluten free movement has
transformed traditional sides and desserts. The National celiac Is Association's
market research shows that gluten free stuffing sales have increased
four hundred percent since twenty fifteen. Bob's Redmill, a major
specialty flour producer, reports that their gluten free pie crust
mixed sales triple during Thanksgiving season, while their alternative flour
(08:16):
sales increase one hundred and eighty percent between October and November.
Dairy alternatives have found their place in traditional recipes. According
to Spin's retail data, plant based milk sales increase eighty
five percent in the week before Thanksgiving. Oat milk leader
oatly reports that their heavy cream alternative, launched in twenty
twenty one, sells three hundred percent more units during Thanksgiving
(08:37):
season than any other time, with consumers specifically citing mashed
potatoes and pie preparations in their purchase surveys. Allergen awareness
has necessitated new approaches to traditional dishes. Food Allergy Research
and Education FAIR data indicates that thirty two percent of
Thanksgiving hosts now prepare alternative versions of classic dishes to
(08:59):
accommodate allergy geez. Their research shows that tree nut allergies
particularly impact Thanksgiving preparations, with twenty eight percent of hosts
reporting they've modified stuffing recipes to eliminate nuts. The ketodiet
movement has created demand for low carb alternatives. Market research
firm IRI reports that sales of keto friendly baking alternatives
(09:20):
increase two hundred and twenty five percent before Thanksgiving. Manufacturers
have responded. Swerve Sweetener's sales data shows their sugar alternatives
reach annual peaks in November, with their brown sugar replacement
selling particularly well for sweet potato casserole preparations. Organic and
non GMO preferences have influenced purchasing patterns. The Organic Trade
(09:42):
Association reports that organic turkey sales have grown fifty percent
since twenty eighteen, while organic cranberry sales have doubled. Whole
Food's market data shows that sixty five percent of their
Thanksgiving pre orders now specify organic ingredients, marking a significant
shift in how Americans prioritize food sourcing. Food waste during
(10:02):
Thanksgiving has become a major focus of both environmental organizations
and budget conscious consumers. The Natural Resources Defense Council's research
shows that Americans throw away approximately two hundred and ninety
three million dollars worth of uneaten turkey each Thanksgiving. Their
waste audits reveal that about thirty five percent of turkey
(10:22):
meat purchased for the holiday goes uneaten. Portion planning has
evolved in response to these concerns. The National Turkey Federation's
consumer research indicates a significant shift towards smaller birds, with
sales of turkeys under sixteen pounds increasing forty five percent
since twenty eighteen. Their data shows that hosts increasingly prefer
(10:43):
multiple smaller turkeys over one large bird, allowing for better
portion control and reduced waste. Storage. Technology has adapted to
address preservation challenges. Tupperware's market analysis reveals that their holiday
leftover specific product line generates forty percent of their fourth
quarter revenue. The Container Store reports that vacuum sealing systems
(11:04):
see their highest sales in the week before Thanksgiving, with
customers citing leftover preservation as their primary motivation. Composting awareness
has grown significantly. Biocycle Magazine's annual survey shows that municipal
composting programs experience their highest participation rates during the Thanksgiving season.
Cities like Seattle and San Francisco report forty percent increases
(11:28):
in composting bin usage during the holiday week, with food
scraps from Thanksgiving preparation forming the bulk of materials. Grocery
stores have implemented waste reduction strategies. Kroger's Zero Hunger, Zero
Waste Initiative data shows that their meat departments now offer
more precise portion cutting services during Thanksgiving season. Their Right
(11:48):
Size program, which helps customers calculate accurate portions based on
guest count, has reduced over purchasing by an estimated twenty
two percent. Recipe websites have responded to waste concerns. Food
fifty two s analytics show that searches for Thanksgiving leftover's
recipes begin trending two weeks before the holiday, indicating advanced
(12:08):
planning for excess food. Their most popular post Thanksgiving recipes
focus on creative reuse of traditional dishes, with their turkey
soup and cranberry sauce recipes receiving millions of views. The
future of Thanksgiving food preparation is being shaped by emerging
technologies and changing social patterns. According to the Smart Kitchen
Summits industry forecasts forty five percent of American kitchens will
(12:32):
feature at least one connected cooking device by twenty twenty five.
Companies like June Oven report that their AI powered cooking
systems already assist with thousands of Thanksgiving meals, using temperature
sensors and machine learning to perfect cooking times. Meal planning
apps have transformed how younger generations approach the holiday. Epicurious
reports that their Thanksgiving planning app users skew significantly younger
(12:56):
than their general audience, with sixty eight percent under thirty.
Their user data shows that digital natives prefer highly structured,
timeline based approaches to meal preparation, with eighty two percent
following step by step scheduling features. Supply chain innovations are
changing how Americans source ingredients. Online grocery delivery service Instacart's
(13:18):
data shows that Thanksgiving specific delivery slots now book up
to three weeks in advance. Their analysis reveals that pre
ordering of Thanksgiving ingredients has increased three hundred percent since
twenty nineteen, with customers citing convenience and guaranteed availability as
primary motivators. The rise of ghost kitchens has created new
possibilities for Thanksgiving preparation. DoorDash reports that orders for partial
(13:42):
Thanksgiving meals primarily sides and desserts, increased four hundred percent
between twenty twenty and twenty twenty three. Cloud Kitchens data
shows that specialized Thanksgiving preparation facilities now operate in major cities,
preparing components for home assembly. Climate change considerations are influencing
future planning. The World Resources Institute projects that traditional Thanksgiving
(14:05):
ingredients may face supply challenges due to changing growing seasons.
Their research indicates that farmers are already adapting by developing
more climate resistant varieties of traditional ingredients, while food scientists
work on sustainable alternatives Looking ahead. The Nielsen Consumer Research
Group predicts that Thanksgiving food preparation will become increasingly hybrid,
(14:26):
combining home cooking with prepared elements. Their surveys show that
seventy two percent of millennials and Gen Z respondents expect
to mix traditional home cooking with restaurant prepared dishes and
tech assisted preparation methods. As we conclude our exploration of
Thanksgiving food ways, we see a holiday that demonstrates remarkable
(14:47):
resilience through adaptation from traditional roasting to AI assisted cooking,
from whole turkeys to plant based alternatives, from family recipes
to crowdsourced innovations, Thanksgiving Co continues to evolve while maintaining
its essential character as America's great feast of gratitude. Join
us next week for our final episode, where we'll explore
(15:09):
how communities across America are reshaping Thanksgiving traditions for future generations.
This is beyond the bird, untold stories of thanks and gathering.
This has been a quiet Please production. Head over to
Quiet Please dot Ai to hear what matters
Welcome to beyond the bird untold stories of thanks and gathering.
Last week, we explored Thanksgiving's historical evolution. Today we dive
into the massive undertaking that brings this feast to American tables.
From farm to kitchen to table, and increasingly, from smartphone
to doorstep, the American Thanksgiving food system represents one of
the largest coordinated food mobilizations in the world. According to
(00:23):
fm I, the Food Industry Association, the two weeks before
Thanksgiving account for twenty eight percent of all annual canned
pumpkin sales, twenty three percent of all cranberry sales, and
a staggering thirty two percent of sweet potato purchases. These
concentrated buying patterns have forced retailers to develop increasingly sophisticated
inventory management systems. Walmart's supply chain data reveals that stores
(00:46):
begin receiving their first shipments of shelf stable Thanksgiving items
in late August. Fresh turkey orders are typically finalized by Midsummer,
with farmers making crucial decisions about flock sizes even earlier.
Thesa As Agricultural Marketing Service tracks how these early decisions
ripple through the entire food system from feed corn prices
(01:07):
to cold storage capacity. The economics of Thanksgiving farming tell
an important story about American agriculture. The Census of Agriculture
shows that while the number of turkey farms has decreased
by fifty four percent since nineteen eighty, total production has
increased by one hundred and ten percent. This consolidation mirrors
broader changes in American farming, though some counter trends have emerged.
(01:30):
The American Pastured Poultry Producers Association reports a three hundred
percent increase in small scale heritage turkey producers since twenty ten,
responding to growing consumer interest in traditional breeds and farming methods.
The transformation of commercial food production has dramatically impacted how
Americans prepare their Thanksgiving meals. According to the Campbell Soup
(01:50):
Company's corporate archives, their cream of Mushroom soup became linked
to green bean casserole through an employee recipe in nineteen
fifty five. The dish's popularity through decades of company sales data,
with November soup sales consistently doubling other months. Ocean Spray's
cooperative records show how cranberry sauce evolved from a regional
(02:10):
New England specialty to a national staple. Their nineteen thirties
marketing campaigns transformed cranberries from a fresh fruit to a
canned convenience product. Today, their data shows that eighty seven
percent of cranberry sales occur between October and December, with
sixty seven percent concentrated in the week before Thanksgiving week alone.
(02:30):
The frozen food industry has also shaped modern Thanksgiving preparations.
Butterball's introduction of frozen turkeys in the nineteen fifties marked
a crucial shift in how Americans planned their meals. The
National Frozen and Refrigerated Foods Association's records show that frozen
pie sales now exceed fresh pie sales by three to
one during Thanksgiving Week, while frozen vegetables account for sixty
(02:52):
percent of all Thanksgiving vegetable preparations. Restaurant industry data reveals
another significant shift in American Thanksgiving tradition. The National Restaurant
Association reports that restaurant Thanksgiving service has grown by one
hundred and thirty five percent since two thousand. Their surveys
show that fourteen percent of Americans now dine out for Thanksgiving,
(03:12):
while another eighteen percent supplement home cooked meals with restaurant
prepared items. The rise of prepared food sections in grocery
stores has further altered Thanksgiving preparation patterns. Whole Foods Market
reports that their prepared foods department sees a four hundred
percent increase in sales during Thanksgiving week. The most popular
items pre made gravy, mashed potatoes, and stuffing. Suggests that
(03:36):
even home cooks are adopting a hybrid approach to holiday
meal preparation. Kitchen technology has fundamentally altered how Americans approach
Thanksgiving cooking. Traditional oven manufacturers have adapted to changing cooking patterns.
General Electrics Research Division reports that their smart ovens record
longer continuous use on Thanksgiving than any other day, an
(03:57):
average of seven point eight hours compared to the typical
one point two hours. This data has influenced product development,
with newer models featuring specific holiday cooking modes and extended
use safety features. Temperature monitoring technology has transformed food safety practices.
Thermo Works, a leading thermometer manufacturer, reports that their sales
(04:18):
triple in November. The FDA's Food Safety Hotline data shows
that questions about internal cooking temperatures have decreased by forty
five percent since twenty fifteen, correlating with the widespread adoption
of digital thermometers and smartphone connected monitoring devices. Counter space
utilization has evolved to accommodate new cooking methods. The National
(04:38):
Kitchen and Bath Association's annual surveys show that kitchen remodels
increasingly include dedicated stations for holiday cooking. Their twenty twenty
three report indicates that thirty five percent of new kitchen
designs feature holiday cooking zones with additional electrical outlets and
specialized storage for seasonal cooking. Equipment. Storage solutions have adapted
to changing preparation patterns. Container store sales data shows that
(05:02):
Thanksgiving specific storage solutions, from brining bags to leftover containers,
generate more revenue than any other holiday related products. Their
market research reveals that customers increasingly invest in specialized storage
systems designed for advanced preparation and leftover preservation. The democratization
of cooking knowledge has revolutionized how Americans learn to prepare
(05:24):
Thanksgiving meals. Food Network's viewership data shows their Thanksgiving programming
reaches forty five million viewers annually with their digital platforms,
recording one hundred and twenty million recipe views in November alone.
Their analytics reveal that first time hosts typically access preparation
guides three weeks before the holiday, while experienced cooks search
(05:44):
for new variations on traditional dishes. YouTube's cooking channels have
created new forms of Thanksgiving education. According to their internal metrics,
Thanksgiving related cooking videos accumulate over three hundred million views
between October and November. Binging with Babbish, a popular cooking channel,
reports that their turkey preparation video has garnered more comments
(06:05):
and questions than any other content, with viewers particularly engaged
in troubleshooting techniques. Recipe websites have transformed how Americans plan
their menus. All recipes dot COM's data shows that their
Thanksgiving recipe traffic begins climbing in late September and peaks
the day before Thanksgiving, with mobile access accounting for eighty
two per cent of last minute recipe checks. Their user
(06:28):
behavior analytics indicate that the average cook consults fourteen different
recipes before finalizing their menu. Social media has become a
crucial source of cooking guidance. Instagram reports that Hahi Thanksgiving
prep posts begin appearing in early October, with tutorial videos
and Instagram stories reaching peak engagement the week before the holiday.
(06:49):
Pinterest's annual report shows users begins saving Thanksgiving recipes as
early as August, with the platform recording over seven hundred
fifty million Thanksgiving related searches in twenty two twenty three.
Professional culinary education has adapted to meet holiday cooking demands.
The International Culinary Center reports that their Holiday Cooking boot
(07:09):
Camp consistently sells out months in advance. The American Culinary
Federation's data shows that seventy eight percent of cooking schools
now offer specialized Thanksgiving preparation courses, ranging from traditional technique
workshops to classes focused on dietary modifications and international fusion approaches.
(07:30):
Dietary preferences have dramatically reshaped the Thanksgiving table. According to
Gallup polling, forty one percent of Americans now report having
at least one dinner guest with specific dietary requirements. This
shift has spawned entirely new product categories and preparation methods,
with the Plant Based Foods Association reporting that sales of
meat alternatives spike two hundred and sixty seven percent in
(07:52):
November compared to other months, The gluten free movement has
transformed traditional sides and desserts. The National celiac Is Association's
market research shows that gluten free stuffing sales have increased
four hundred percent since twenty fifteen. Bob's Redmill, a major
specialty flour producer, reports that their gluten free pie crust
mixed sales triple during Thanksgiving season, while their alternative flour
(08:16):
sales increase one hundred and eighty percent between October and November.
Dairy alternatives have found their place in traditional recipes. According
to Spin's retail data, plant based milk sales increase eighty
five percent in the week before Thanksgiving. Oat milk leader
oatly reports that their heavy cream alternative, launched in twenty
twenty one, sells three hundred percent more units during Thanksgiving
(08:37):
season than any other time, with consumers specifically citing mashed
potatoes and pie preparations in their purchase surveys. Allergen awareness
has necessitated new approaches to traditional dishes. Food Allergy Research
and Education FAIR data indicates that thirty two percent of
Thanksgiving hosts now prepare alternative versions of classic dishes to
(08:59):
accommodate allergy geez. Their research shows that tree nut allergies
particularly impact Thanksgiving preparations, with twenty eight percent of hosts
reporting they've modified stuffing recipes to eliminate nuts. The ketodiet
movement has created demand for low carb alternatives. Market research
firm IRI reports that sales of keto friendly baking alternatives
(09:20):
increase two hundred and twenty five percent before Thanksgiving. Manufacturers
have responded. Swerve Sweetener's sales data shows their sugar alternatives
reach annual peaks in November, with their brown sugar replacement
selling particularly well for sweet potato casserole preparations. Organic and
non GMO preferences have influenced purchasing patterns. The Organic Trade
(09:42):
Association reports that organic turkey sales have grown fifty percent
since twenty eighteen, while organic cranberry sales have doubled. Whole
Food's market data shows that sixty five percent of their
Thanksgiving pre orders now specify organic ingredients, marking a significant
shift in how Americans prioritize food sourcing. Food waste during
(10:02):
Thanksgiving has become a major focus of both environmental organizations
and budget conscious consumers. The Natural Resources Defense Council's research
shows that Americans throw away approximately two hundred and ninety
three million dollars worth of uneaten turkey each Thanksgiving. Their
waste audits reveal that about thirty five percent of turkey
(10:22):
meat purchased for the holiday goes uneaten. Portion planning has
evolved in response to these concerns. The National Turkey Federation's
consumer research indicates a significant shift towards smaller birds, with
sales of turkeys under sixteen pounds increasing forty five percent
since twenty eighteen. Their data shows that hosts increasingly prefer
(10:43):
multiple smaller turkeys over one large bird, allowing for better
portion control and reduced waste. Storage. Technology has adapted to
address preservation challenges. Tupperware's market analysis reveals that their holiday
leftover specific product line generates forty percent of their fourth
quarter revenue. The Container Store reports that vacuum sealing systems
(11:04):
see their highest sales in the week before Thanksgiving, with
customers citing leftover preservation as their primary motivation. Composting awareness
has grown significantly. Biocycle Magazine's annual survey shows that municipal
composting programs experience their highest participation rates during the Thanksgiving season.
Cities like Seattle and San Francisco report forty percent increases
(11:28):
in composting bin usage during the holiday week, with food
scraps from Thanksgiving preparation forming the bulk of materials. Grocery
stores have implemented waste reduction strategies. Kroger's Zero Hunger, Zero
Waste Initiative data shows that their meat departments now offer
more precise portion cutting services during Thanksgiving season. Their Right
(11:48):
Size program, which helps customers calculate accurate portions based on
guest count, has reduced over purchasing by an estimated twenty
two percent. Recipe websites have responded to waste concerns. Food
fifty two s analytics show that searches for Thanksgiving leftover's
recipes begin trending two weeks before the holiday, indicating advanced
(12:08):
planning for excess food. Their most popular post Thanksgiving recipes
focus on creative reuse of traditional dishes, with their turkey
soup and cranberry sauce recipes receiving millions of views. The
future of Thanksgiving food preparation is being shaped by emerging
technologies and changing social patterns. According to the Smart Kitchen
Summits industry forecasts forty five percent of American kitchens will
(12:32):
feature at least one connected cooking device by twenty twenty five.
Companies like June Oven report that their AI powered cooking
systems already assist with thousands of Thanksgiving meals, using temperature
sensors and machine learning to perfect cooking times. Meal planning
apps have transformed how younger generations approach the holiday. Epicurious
reports that their Thanksgiving planning app users skew significantly younger
(12:56):
than their general audience, with sixty eight percent under thirty.
Their user data shows that digital natives prefer highly structured,
timeline based approaches to meal preparation, with eighty two percent
following step by step scheduling features. Supply chain innovations are
changing how Americans source ingredients. Online grocery delivery service Instacart's
(13:18):
data shows that Thanksgiving specific delivery slots now book up
to three weeks in advance. Their analysis reveals that pre
ordering of Thanksgiving ingredients has increased three hundred percent since
twenty nineteen, with customers citing convenience and guaranteed availability as
primary motivators. The rise of ghost kitchens has created new
possibilities for Thanksgiving preparation. DoorDash reports that orders for partial
(13:42):
Thanksgiving meals primarily sides and desserts, increased four hundred percent
between twenty twenty and twenty twenty three. Cloud Kitchens data
shows that specialized Thanksgiving preparation facilities now operate in major cities,
preparing components for home assembly. Climate change considerations are influencing
future planning. The World Resources Institute projects that traditional Thanksgiving
(14:05):
ingredients may face supply challenges due to changing growing seasons.
Their research indicates that farmers are already adapting by developing
more climate resistant varieties of traditional ingredients, while food scientists
work on sustainable alternatives Looking ahead. The Nielsen Consumer Research
Group predicts that Thanksgiving food preparation will become increasingly hybrid,
(14:26):
combining home cooking with prepared elements. Their surveys show that
seventy two percent of millennials and Gen Z respondents expect
to mix traditional home cooking with restaurant prepared dishes and
tech assisted preparation methods. As we conclude our exploration of
Thanksgiving food ways, we see a holiday that demonstrates remarkable
(14:47):
resilience through adaptation from traditional roasting to AI assisted cooking,
from whole turkeys to plant based alternatives, from family recipes
to crowdsourced innovations, Thanksgiving Co continues to evolve while maintaining
its essential character as America's great feast of gratitude. Join
us next week for our final episode, where we'll explore
(15:09):
how communities across America are reshaping Thanksgiving traditions for future generations.
This is beyond the bird, untold stories of thanks and gathering.
This has been a quiet Please production. Head over to
Quiet Please dot Ai to hear what matters
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