Foodie News
The Great Turkey Debate: Butterball vs Jennie-O, and the Cook Who Makes It Matter
A personal look at the Butterball vs Jennie-O turkey debate, reflecting on family traditions, taste, and the idea that the cook—not the brand—makes the holiday meal special.
Last Updated on November 26, 2025 by Daily News Staff
Roasted turkey with stuffing served on holiday table
The Great Turkey Debate: Butterball vs Jennie-O, and the Cook Who Makes It Matter
If you ask ten families which turkey brand is best, you’ll probably get ten different answers. Turkey loyalties run deep—almost as deep as the traditions we build around our holiday tables. So when someone recently asked me which is better, Jennie-O or Butterball, it made me think back to my own family’s experiences and the memories tied to those meals.
Growing up, my mother preferred Butterball. That was her go-to bird every Thanksgiving and Christmas. She trusted the brand, trusted the consistency, and trusted that no matter what else went wrong in the kitchen—and something always did—the Butterball turkey would come out juicy and reliable. She wasn’t a chef, but she cooked like someone who knew exactly what made a dish comforting: familiarity, patience, and a lot of heart.
But here’s the thing—my mom wasn’t a “Butterball or nothing” person. We had plenty of years where she used Jennie-O or whatever brand was the most accessible or affordable at the time. And you know what? The meal was still delicious. Not because of the label on the turkey, but because of who prepared it.
That’s the part people often forget:
The taste of a turkey depends just as much on the cook as on the brand.
Butterball vs. Jennie-O: What I’ve Learned
After many holiday dinners and a few turkeys I attempted on my own, here’s what I can say from experience:
🦃 Butterball
Usually comes pre-brined, which made things easier for my mom. Juicy and flavorful even if you’re not a professional cook. Great choice when you don’t want to worry about perfect seasoning.
🦃 Jennie-O
A bit milder in flavor, which is perfect if you enjoy seasoning your own bird. Leaner in many cases, especially their turkey products. Great for cooks who enjoy experimenting or customizing their flavors.
I’ve had memorable meals with both brands, but the memories weren’t shaped by the turkey itself—they were shaped by the moment. It wasn’t about whether the turkey was Jennie-O or Butterball. It was about family sitting together, laughing, arguing, telling stories, and passing dishes around the table like they were rare treasure.
And in those moments, the turkey—no matter the brand—always tasted amazing.
It’s the Cook, Not Just the Brand
Over the years I’ve learned that you can hand the exact same turkey to two different cooks—a seasoned pro and a nervous first-timer—and end up with two completely different results.
Why?
Because cooking a holiday meal isn’t just a recipe.
It’s technique, patience, and yes—love.
Experienced cooks know exactly when to baste, when to tent the foil, and when to leave the oven alone. Novices bring curiosity and determination that often leads to surprisingly great results. And family recipes passed down (or improvised on the fly) add flavors no brand can package.
In our home, the cook determined the meal, and my mother always managed to turn whatever turkey she had—Butterball, Jennie-O, or anything in between—into something special. Our immediate family always enjoyed a delicious holiday dinner, not because of the brand, but because of her hands and her heart.
So Which Is Better?
Honestly? Whichever one you cook best.
Butterball might give you a little extra cushion with moisture.
Jennie-O might give you more freedom with flavor.
But the magic doesn’t come from the wrapper—it comes from the person preparing the meal.
If you’re cooking the turkey this year, don’t stress about the brand.
Focus on the experience. Enjoy the process. Season it the way you like.
Because long after the leftovers are gone, it’s the memories around the table that stay with us.
Footnote
Growing up, my parents sometimes switched up our holiday dinners because Thanksgiving and Christmas were so close together. Instead of another large turkey, my mom began serving individual Cornish gaming hens for Thanksgiving—two small birds for each of us. Christmas stayed turkey, but the change helped cut down on the mountain of leftovers that came with cooking two big birds only weeks apart. I didn’t mind at all; I absolutely loved Cornish hens. My mom prepared them just like she did her holiday turkey, complete with stuffing and all the traditional sides. It tasted every bit as special, and those meals became some of my favorite holiday memories.
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Food
What Are Comfort Foods—and Why Do We Crave Them?
Comfort foods go beyond taste—they offer emotional reassurance, cultural identity, and nostalgia. Learn why we crave them and how they connect us.
What Are Comfort Foods—and Why Do We Crave Them?
Food & Beverage | The Knowledge Comfort foods are more than just meals—they are emotional touchstones. From a bowl of chicken noodle soup to a plate of mac and cheese, comfort foods provide familiarity, warmth, and reassurance during moments of stress, illness, or nostalgia. While comfort foods vary by culture and personal experience, their purpose is universal: they make us feel grounded, safe, and connected.What Defines Comfort Food?
Although comfort foods differ from person to person, they often share common characteristics:- Familiar and nostalgic – Foods tied to childhood or family traditions
- Warm and filling – Soups, casseroles, stews, and baked dishes
- Emotionally satisfying – Comforting beyond physical hunger
- Rich in carbohydrates or fats – Which can influence mood-regulating chemicals in the brain
The Science Behind Comfort Foods
There is real science behind why comfort foods make us feel better. Carbohydrate-rich foods can increase the production of serotonin, a neurotransmitter that helps regulate mood and promote a sense of calm. Warm foods also play a role. Studies suggest that warmth can enhance feelings of safety and emotional comfort, which may explain why soups, stews, and hot meals are commonly craved during stressful times or colder seasons. In short, comfort foods don’t just satisfy hunger—they support emotional well-being.Comfort Foods Are Cultural
Every culture has its own version of comfort food, shaped by tradition, availability, and shared history:- United States: Mac and cheese, meatloaf, mashed potatoes
- Mexico: Tamales, pozole
- Italy: Pasta, lasagna
- Japan: Ramen, curry rice
- India: Dal with rice
Why We Turn to Comfort Foods
People often crave comfort foods during moments of emotional or physical vulnerability, including:- Stress or anxiety
- Illness or fatigue
- Homesickness
- Major life changes
- Celebrations and family gatherings
More Than a Meal
Comfort food isn’t about indulgence or nutrition alone—it’s about connection. These dishes link us to people, places, and moments that shaped us. That’s why comfort foods endure across generations, cultures, and changing trends. Comfort food doesn’t just feed the body. It feeds the moment.Related Reading
- Why We Crave Comfort Foods – Smithsonian Magazine
- Why Comfort Foods Comfort – Psychology Today
- Why Comfort Foods Make Us Feel Better – Harvard Health
- Comfort Food and Cultural Identity – National Geographic
- The Science Behind Comfort Foods – BBC Future
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social media
The Viral Backlash: How a Chef, a TikTok Influencer, and One Moment Changed a San Francisco Restaurant
TikTok Influencer vs Chef: A viral TikTok confrontation between Chef Luke Sung and a food influencer led to backlash, a restaurant closure, and a major rebrand in San Francisco.
The Viral Backlash: How a Chef, a TikTok Influencer, and One Moment Changed a San Francisco Restaurant
In mid-2025, a San Francisco restaurant found itself at the center of a viral controversy—not because of its food, but because of an interaction between a well-known chef and a TikTok food influencer. The incident sparked a broader conversation about power, professionalism, and the growing influence of social media in the hospitality industry.What Happened at Kis Cafe
The incident involved Chef Luke Sung, a respected name in the Bay Area culinary scene, and a TikTok micro-influencer known online as @itskarlabb. The influencer had been invited to Kis Cafe for a planned promotional collaboration. According to the influencer, during her visit the chef questioned her follower count—around 15,000 at the time—and allegedly implied that her audience was not the “type of people” who would dine at his restaurant. She later described the exchange as humiliating and dismissive. After leaving the restaurant, she shared her experience in a TikTok video. The post quickly went viral, gaining millions of views and triggering a wave of online backlash.The Internet Reacts
Although the influencer initially did not name the restaurant or the chef, internet users quickly identified Kis Cafe. The restaurant’s review pages were flooded with criticism, and the incident became a flashpoint in online discussions about elitism, influencer culture, and accountability. Within days, Kis Cafe issued a public apology and announced that Luke Sung was no longer affiliated with the restaurant in any capacity.Chef Luke Sung Responds
Chef Sung later released a public apology, acknowledging that his behavior was condescending and inappropriate. He stated that there were no excuses for the way he treated the influencer and accepted responsibility for the incident. The apology, however, did little to slow the momentum of public reaction.The Restaurant Closes — and Reopens
Not long after the controversy, Kis Cafe announced it would close. In the months that followed, the space reopened under a new name, Bosque, with new leadership and no involvement from Sung. The rebrand was seen as a clear attempt to move forward and distance the business from the viral episode.The Influencer Effect
Meanwhile, the influencer at the center of the controversy saw her follower count surge dramatically, growing from a modest audience into hundreds of thousands of followers almost overnight. The incident highlighted the real-world impact that even “micro-influencers” can have—and how a single moment, captured and shared, can reshape careers and businesses.Why This Story Matters
This controversy underscored a major cultural shift: social media is no longer separate from real-world industries like dining and hospitality. Online platforms can amplify personal experiences into powerful narratives with lasting consequences. As of early 2026, the restaurant operates under a new identity, the chef has stepped away from the project entirely, and the influencer continues to grow her platform. The episode remains a cautionary tale about professionalism, respect, and the power of digital voices. Get The Knowledge. More stories like this are available at STM Daily News.Dive into “The Knowledge,” where curiosity meets clarity. This playlist, in collaboration with STMDailyNews.com, is designed for viewers who value historical accuracy and insightful learning. Our short videos, ranging from 30 seconds to a minute and a half, make complex subjects easy to grasp in no time. Covering everything from historical events to contemporary processes and entertainment, “The Knowledge” bridges the past with the present. In a world where information is abundant yet often misused, our series aims to guide you through the noise, preserving vital knowledge and truths that shape our lives today. Perfect for curious minds eager to discover the ‘why’ and ‘how’ of everything around us. Subscribe and join in as we explore the facts that matter. https://stmdailynews.com/the-knowledge/
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Food and Beverage
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
JonnyPops is launching No Sugar Added with Electrolytes mini frozen pops—an organic, dye-free treat with hydration support—coming April 2026.
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops.
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
A better-for-you frozen treat meets hydration support in a grab-and-go mini format. If you’ve ever reached for something cold after a workout, a long day outside, or when you’re just not feeling 100%, you’re not alone — and JonnyPops says its fans have been telling that story for a while. The Minnesota-based frozen treat brand announced it’s expanding its No Sugar Added Minis lineup with a new option designed to be both refreshing and functional: JonnyPops “No Sugar Added with Electrolytes” mini frozen pops.Fans asked for hydration-friendly pops — JonnyPops listened
According to the company, the new product was inspired by emails and social media comments from customers who were already using JonnyPops as a simple way to cool down and feel a little more hydrated. JonnyPops says consumers shared stories about playing sports in the heat, spending time outdoors, or recovering from an illness — and how a frozen treat with hydration support would be the perfect pop for those moments. That feedback led the brand to add electrolytes to its popular No Sugar Added Minis.What’s inside the new minis
JonnyPops says the new “No Sugar Added with Electrolytes” minis are built around the same standards fans expect from the brand, including:- Organic ingredients
- No artificial dyes
- No added sugar
- Electrolytes for hydration support
- Layered flavors designed for a fun, refreshing bite
When you can find them
JonnyPops says the new minis are expected to hit stores in April 2026. For updates on availability and additional product news, visit www.jonnypops.com and follow JonnyPops on social media.About JonnyPops
JonnyPops’ tagline is “A Better Pop for a Better World!™” and the company says its mission is to make “delicious, magical products” while helping make the world a kinder place. The brand notes its pops are free from artificial dyes, made in a peanut-free facility, and include a kind deed printed on every pop stick. JonnyPops was founded in a St. Olaf College dorm room and sold its first pops at Twin Cities farmers’ markets and local cafes in 2012. Today, the company employs 200+ people, produces its frozen pops in-house, and is sold through major retailers across all 50 states. Learn more at jonnypops.com or follow @jonnypops on Instagram.Media contact
JonnyPops@dkcnews.comAt our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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