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“We know they probably would have eaten turkey because it was abundant and plentiful. Venison would have probably been on the menu. Would they have done a lobster bread pudding or a wild rice salad? I don’t know. But I would bet wild rice got incorporated somewhere in the mix of the food that day.”—-Richard Hetzler, executive chef at the National Museum of the American Indian’s Mitsitam Café, discussing the differences between his Thanksgiving menu and the original feast back in 1621 with Voice of America