The first Web site (1) is an article from State University of New York College of Environmental Sciences and Forestry. It provides a short, readable introduction to the biology and natural history of wild turkeys in the US. Wild or domesticated, turkey meat is well know for its soporific power. Visitors to the Web site from International Anti-aging Systems (2) can learn all about tryptophan, the amino acid responsible for the post-Thanksgiving dinner nap. Also found in turkey (but much less appealing) is the Salmonella bacteria, which can cause debilitating illness in humans. The third Web site (3), from Centers for Disease Control Division of Bacterial and Mycotic Diseases, offers a reliable source of information about salmonellosis. Environmental Health and Safety Online offers some facts and figures about contaminated turkeys, citing studies from the Center for Science in the Public Interest (4). The wild turkey would have become the national bird of the US if Benjamin Franklin had his way, but North America isn't the only continent that's home to wild turkeys. The fifth Web site (5) from the University of New South Wales introduces the Australian Brush Turkey. The cranberry, another Thanksgiving staple, is one of the few native fruits grown commercially in North America. The Cranberry Institute offers a brief introduction to the history, botany, and harvest of cranberries (6). The University of Illinois Extension provides an in-depth Web site devoted to nothing but pumpkins, including a recipe for Traditional Pumpkin Pie (7). The final Web site, from iVillage, clears up in a brief explanation the confusion about yams and sweet potatoes (8).