Cleveland chefs share Thanksgiving cooking tips

Tomorrow, we celebrate Thanksgiving Day, and while the holiday sort of has something to do with Pilgrims, most people know it as the day we gather with our families, and eat a ton of food.  That's a ton each.

We're told the average American will consume between 2500 and 4500 calories at the Thanksgiving table. 

And a lot of those calories come from eating turkey. 
According to the US Poultry and Egg Association, right around 46 million turkeys are eaten at Thanksgivingtime. 

But also we eat pie. Americans purchase nearly 19 million ready-made pies ahead of the holiday, according to the National Grocers Association. 

On the "Sound of Ideas" our first guests this hour would likely scoff at the idea of store-bought pies. We're starting the show today by talking with local chefs, all about Thanksgiving. We'll hear their recommendations of dishes to cook. 

Later in the hour, we'll get to the "giving" part of thanksgiving and talk to local charities who are lending a helping hand during the holiday season. 

And finally, we'll hear a conversation about the new book, "Rust Belt Vegan Kitchen."

- Jill Vedaa, Chef & Co-Owner, Salt
- Lisa Pucci Delgado, Personal Chef
- Douglas Katz, Chef & Owner, Zhug, Chimi, Amba 

- Gretchen Faro, Executive Director, Friends Helping Friends
- Sr. Corita Ambro, Retired, Catholic Charities
- Patrick Gareau, President & CEO, Catholic Charities

- David C. Barnett, Senior Arts Reporter, Ideastream Public Media 
- Meredith Pangrace, Editor, Rust Belt Vegan Kitchen