It's Melissa Clark from New York Times Cooking, and I'm in the kitchen with some of our team.
Nikita Richardson, what are you making for Thanksgiving this year?
I'm making the cheesy hasselback potato gratin featuring layers of thinly cut potatoes.
Very easy, but it's a real showstopper.
Genevieve Ko, what about you?
I'm actually doing a mushroom Wellington puff.
Pastry wrapped around this delicious savory mushroom filling, arguably as stunning, if not more.
So than a turkey.
No matter what kind of Thanksgiving you're cooking, you can find the recipes you need@nytcooking.com Thanksgiving.
From the New York Times.
This is the interview.
I'm David Marchese.
All right, today's episode is a little different.
It's kind of more about a topic than it is a specific person.
That topic is the controversial subject of medical assistance in dying, also known by the acronym maid.
That's the term for when patients legally receive help from medical practitioners with ending their lives here in the U.S.
mAID is currently legal in 10 states and the District of Columbia.
Patients have to be terminally ill in order to be eligible.
In Canada, where I'm from, the practice is legal nationwide and patients can apply for it in cases where they have a, quote, grievous and irremediable medical condition, which does not necessarily mean terminal.
The episode is a little different for this reason, too.