Tues., Nov. 12, 7 pm To a botanist's eyes Thanksgiving is a celebration of the plants in our lives: potatoes, carrots, cloves, lettuce, celery, sage, and of all the holiday's savory foods, from stuffing, to cranberry sauce, to pumpkin pie. Turkey may be the star, but the plants on the menu give it that extra oomph. In her talk Professor Pamela Diggle will explore the biology of the plants we eat, what makes them delicious, and the role of that deliciousness in the lives of those plants. At the Museum of Natural History, Henderson Bldg.