TO: Editors, Assignment Editors, News Directors, Reporters
RE: Penn State Faculty Can Talk Turkey About Thanksgiving

UNIVERSITY PARK, Pa. -- When the Puritans landed at Plymouth Rock, they celebrated their New World landing by giving thanks, or so the legend goes. Practically every year since the Pilgrims came, journalists have been assigned to find new angles for an annual Thanksgiving story.

Faculty and extension experts in Penn State's College of Agricultural Sciences can offer their expertise on many parts of the Thanksgiving experience -- from drumsticks to food safety.

The following faculty members can offer expertise for Thanksgiving Day stories.

--J. Lynne Brown, associate professor of food science. Brown is an expert on nutrition and how consumers make decisions about foods and food products. Her office number is 814-863-3973.

--Luke LaBorde, assistant professor of food science. LaBorde can speak knowledgeably on all aspects of food safety, particularly the safety and quality of processed plant foods such as cranberries, apple cider and other foods. His office number is 814-863-2298.

--Catherine Cutter, assistant professor of food science. Cutter can speak knowledgeably on all aspects of food safety, particularly the safety and quality of processed muscle foods such as poultry and other meats. Her office number is 814-865-8862.

--Edward Mills, associate professor of dairy and animal science. Mills, who teaches and conducts research at the Penn State Meats Laboratory, is an expert on all types of fresh, cured or smoked meat and poultry, including turkey. His office number is 814-865-2394.

--John Schwartz, Penn State Cooperative Extension director in Lancaster County. Schwartz is an expert on turkey and broiler production as well as turkey farming issues. His office number is (717) 394-6851.

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