15 Thanksgiving Dinner Disasters (And How to Avoid Them)

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Cooking dinner on Thanksgiving is pressure enough without a calamity derailing the affair. Learn what not to do from these turkey day disasters—and how to recover if you happen to encounter any of them.

1. STORING THINGS THAT AREN'T EDIBLE ALONGSIDE FOOD.

An open fridge full of fruits and vegetables.
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Jessica Sims, a poison information provider at the Illinois Poison Center, once received a call from a woman who had accidentally varnished a turkey. The caller's husband had put varnish in a Tupperware container and stored it in the fridge; she had assumed the varnish was a condiment, and used it to baste the bird. "All of the guests remarked how perfect the turkey looked, a beautiful deep golden brown," Sims wrote. "The left over varnish was made into gravy, which stuck to everything. Unfortunately the mistake was realized AFTER everyone ate this varnish." The lesson here? "We should never store household products or chemicals near food."

2. NOT USING A FRYER PROPERLY.

A turkey cooking in a hot fryer.
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In 2011, the Westcliffe, Colorado Wet Mountain Tribune assembled a slew of disaster stories, but one tale in particular stood out: the Fisher family's. Husband Gary had decided to deep fry a turkey, so he set up the fryer in the yard and got to work. According to his wife, Deborah, when dinnertime arrived, one part of the turkey was not well cooked enough, so they cut it off and put it back in the fryer. “We were all around the table enjoying our lovely meal,” Deborah told the Tribune, "when grandma exclaimed there was a pretty orange color outside.” The cooker had caught on fire, and the whole backyard was lit up. By the time the fire was put out, dinner was cold.

The Fishers were fortunate—fryer fires can often be disastrous. But there are a few guidelines you can follow that will make frying a bird safer. First, don't set up indoors! Make sure the fryer is on stable ground, so it can't tip and splash anyone with 350-degree oil. Don’t overfill the fryer, and defrost the turkey completely before popping it in—combining oil and water (caused by melting ice crystals) will often cause an explosive blaze. Also, make sure you have a fire extinguisher that can handle grease fires. The National Fire Protection Association has more advice on what to do and what not to do here. The NFPA actually discourages "the use of outdoor gas-fueled turkey fryers that immerse the turkey in hot oil" and instead recommends seeking out "professional establishments, such as grocery stores, specialty food retailers, and restaurants, for the preparation of the dish, or consider a new type of 'oil-less' turkey fryer."

3. USING THE WRONG THERMOMETER.

A turkey out of the oven with a thermometer sticking out of it.
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"Every year we get at least one call where someone uses an oral fever thermometer instead of a meat thermometer to check their turkey," Jessica Metz, a certified specialist in poison information at the Illinois Poison Center, wrote. Using an oral thermometer to check a turkey's temperature is a no-no: "A fever thermometer only goes up to about 110ºF, and a turkey needs to be cooked until at least 170ºF, so the glass can shatter and leak mercury," she writes. "Glass and mercury is not the kind of dressing your dinner guests are expecting."

4. NOT CHECKING THE INSIDE OF THE BIRD BEFORE YOU COOK IT.

A raw turkey sitting on a cutting board.
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Based on his column for The Somerville News, Jimmy Del Ponte's Thanksgivings are nearly always an event to remember. Once, the bird was too big to fit in the oven. Another time, the heating element in his oven blew up, causing a fire and embedding metal shrapnel in the turkey. And twice, Del Ponte has cooked the bird with a few extra accessories. "When I was very young and newly married, I had the whole family over to my house to cook my first Thanksgiving Day dinner," he writes. "My mother, who was so sweet, tried not to look too disappointed when she opened the oven to check it out. It was breast side down with a little smoke coming out from where I didn’t even remove the [innards] bag!" And again: "The first time I had Thanksgiving Day at my house, I cooked the bird leaving a spoon and the bag of giblets in it. Then when we were cleaning up, I cut my finger and ended up in emergency room for stitches." So learn from Del Ponte's example: Check inside the bird before you put it in the oven, and be careful with sharp objects.

5. CLEANING THE TURKEY WITH SOAP.

Raw turkey on a platter next to a sink.
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“My girlfriend, brought up by her mother and live-in grandmother, never learned anything about cooking,” Kathy Tarmasewica of Westminster, Massachusetts recounted to Yankee Magazine. Still, she wanted to make Thanksgiving dinner. After reading the directions in a cookbook, she cleaned and stuffed the bird and popped it in the oven. “After a few hours, she checked on the bird and found it foaming all over the oven,” Tarmasweica said. “She had cleaned it with Ivory Soap.”

This mistake is easy to avoid—don’t wash your turkey at all. According to USA Today, those instructions are “a holdover from long ago when poultry routinely arrived with bits of blood and pinfeathers still attached. Cooks were instructed to wash the carcass well and use tweezers to remove any feathers that didn't get plucked. With today's modern processing, none of that is necessary.” Washing the bird can spray harmful bacteria that can make people sick—like salmonella—up to 3 feet away. If you absolutely have to wash the bird, the USDA (which says “the only reason” for this step is for brined birds) recommends removing everything in and around your sink, then covering the countertop with paper towels and placing the roasting pan directly next to the sink. Clean the sink itself with hot, soapy water; rinse it well and fill with a few inches of cold water. Place the bird in the sink and rinse it with cold water gently. When you’re done, hold it up to drain, then place it in the roasting pan. Finally, remove the paper towels and clean the sink and the area around it with hot, soapy water.

6. LETTING THE ANIMALS HANG AROUND WHILE YOU’RE MAKING FOOD

A dog sits at a table with a fork in its mouth, ready to eat the turkey in front of it.
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It might seem like common sense to lock up your pets when cooking a Thanksgiving dinner, but in the chaos of arriving family members and other distractions, it's easy to forget. Take Frank Gunsberg of Ramsey, New Jersey, who was hosting a dinner for 20 guests when he realized both his golden retriever and the turkey were missing. He found them behind a cabinet—the bird on the floor, unmarred but for a few puncture wounds. Though his wife protested, Gunsberg wiped down the bird and served it anyway. "Those guests are hearing this story for the first time," he told NorthJersey.com.

Then there was the case of a chihuahua that climbed inside a bird. "A frantic new mom hosting her first Thanksgiving feast had a Chihuahua that climbed up onto the kitchen table and into the turkey, and she couldn’t get the dog out," writes Todd Sigg on the Illinois Poison Control Center blog. "I told her to pull really hard and yank the little guy out ... I could understand the awesomeness of it from the dog’s point of view, a meat room."

It's not just dogs you have to worry about. In a 2012 call for Turkey Day disasters, one commenter told a story about walking away from the sink and coming back "to find out that the cat had pulled the thawed turkey out of the sink and onto the floor and had chewed off a large portion of the breast!" And when Tina Pyne's then 9-year-old nephew decided to play a prank on her at their family's Thanksgiving dinner by putting his pet iguana on her head, the iguana took off, through all the food. “Every person there was covered in flying food,” Tina told West University Buzz. “We went out for Chinese.”

The takeaway is obvious: Keeping your pets away from your meal not only ensures you have a meal to eat, but also protects your pets from eating foods that might be poisonous to them. (This is also a good reason to avoid feeding your animals at the table, which encourages bad habits.)

7. THAWING A TURKEY IN NON-FRIDGE LOCATIONS.

A frozen Butterball turkey.
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Sue Smith, co-director of Butterball’s Turkey Talk-Line (yes, it’s real) told Esquire that most of the questions they receive have to do with how to thaw a turkey last minute. (Ideally, it should be done ahead of time, but many people don’t plan for that.) "We've had someone call because their turkey was in the hot tub, and asked how long it would take," Smith said. "We're like 'oh, you don't want to do that.'”

Another time, Smith answered a call about a multi-tasking dad. "This dad's duty was to bathe the twin boys and thaw the turkey,” Smith said. “The mom called and said, 'I just went up stairs and there are my twin boys taking a bath with our turkey.'” Smith told her, “No, you cannot thaw your turkey with your children.”

Thawing your turkey incorrectly can lead to food poisoning. According to the USDA, there are only three safe ways to thaw your turkey: In the fridge, in cold water, or in a microwave. If you need to do it last minute, Smith says, go with cold water—you’ll need 30 minutes for every pound, and the USDA recommends changing the water every 30 minutes.

8. STORING THE BIRD UNPROTECTED OUTSIDE.

An adorable mouse in the snow.
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Tony B., a Certified Specialist in Poison Information at the Illinois Poison Center, wrote in 2011 that someone called him after she had stored her turkey outside in near-freezing temperatures because she didn’t have room in her fridge. When she went out to grab the turkey for cooking the next morning, she discovered that the wrapping had been scratched off. “The caller said that they did in fact have a ‘mouse problem’ but was hoping it would be okay for her to cook and serve the turkey anyway,” he wrote. “I told the caller No, it would not be a good idea to serve the ‘mouse leftovers’ to her family.” The caller wasn't pleased—she had spent a lot of money on the bird and was expecting a lot of hungry guests. “I had to convince her not to cook this potential health hazard, so I told her the simple truth,” Tony wrote. He told the woman, “If a mouse was on your turkey, then the mouse’s butt was on your turkey. The mouse. Dragged its butt. Across your turkey.” That did the trick: “She shrieked and said, ‘okay, okay! I’ll throw it out!’”

Animals are probably your biggest worry if you’re storing a bird outside unprotected, but weather can be a problem, too. Smith told Esquire that she once received a call from a grandmother who had left her bird outside—and then there was a snowstorm. "She was like, 'I can't find the turkey. We just had a snowstorm and my turkey was outside. Now the kids are outside with shovels looking for it,'” Smith recalled. “I just imagined some kids outside digging around for a turkey." Thankfully, the story had a happy ending: The kids found the turkey, and Smith was able to give them some advice for how to cook the bird more quickly, thereby saving Thanksgiving.

If your turkey is too big for your fridge, and you live in a suitably cold environment, don’t leave it exposed to the elements—or any hungry critters that might be lurking in them. Instead, pop the bird in a cooler with icepacks and keep it in a safe, cool place, like a garage or a screened in porch. While you’re at it, you can brine and thaw the turkey simultaneously using this method demonstrated by Alton Brown.

9. CLOGGED GARBAGE DISPOSALS AND DRAINS …

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Food scraps shoved into garbage disposals can cause it to malfunction. Starchy foods and bones are a no-no, as is warm grease, which congeals and turns into a pipe-clogging blob. Paul Abrams, a spokesman for the Roto-Rooter plumbing company, told the Washington Post that the day after Thanksgiving, a.k.a. Black Friday, calls for plumbers at the company go up 50 percent. “When you work for Roto-Rooter, everybody knows you don’t get the day off,” he said. “It’s the one day you don’t ask off. Black Friday, it’s all hands on deck.”

And even when it’s flushed clear of your pipes, it can cause sewer overflows down the line. The Washington Suburban Sanitary Commission recommended in a series of PSAs that cooks should pour grease into tin cans, let it cool, and throw them away in the trash.

10. … AND TOILETS.

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Many guests and a lot of food can be a recipe for a toilet-related disaster. One Buzzfeed reader recounted a poo-related Thanksgiving horror story:

“One Thanksgiving at my house, I had to go to the bathroom and I accidentally clogged the toilet. I was so embarrassed and I didn't want to do the walk of shame to get the plunger from the garage and return to the bathroom, so I just locked the bathroom door. A few minutes later without me noticing, my dad had to use the bathroom and unlocked it. He then asked me in front of our entire family and guests why I locked the bathroom and didn't unclog the toilet.”

But it’s not just poo that can clog your toilets—things like baby wipes and cotton balls can do that, too. Experts recommend leaving a wastebasket in full view so guests won’t toss things into the toilet. Ditto a plunger, so they can take care of the problem themselves rather than having to ask for help. And you should make sure to resolve any toilet problems ahead of time so you can avoid having a guest flush a toilet that shouldn’t be flushed.

11. THE TURKEY IS DONE TOO EARLY …

A turkey in the oven covered with foil.
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Kelsey D. told Redbook that one year, when she couldn’t find her grandma’s turkey recipe card, she turned to the internet to figure out when she should put the turkey in the oven. “The internet lied. My turkey was ready about three hours before people were even scheduled to arrive!” she said. Thankfully, her grandmother was able to help: “She diagnosed me like Dr. House, asking all these diagnostic cooking questions: How long did you have it in for? What temperature was it at? How big is the turkey? What color is the skin now? What are you basting it with? She talked me down and we rigged a tin foil moisture response system to keep it warm.”

If you find yourself in this situation and don’t have to cook anything else, you can leave the turkey in the oven at 200 degrees for a while; place a pan of water underneath to keep the bird moist. If you still have lots of cooking to do, experts agree with Kelsey’s grandma: Cover the turkey, pan and all, with foil. It should stay warm for up to an hour that way. Need more time? Cover that foil with a towel to increase insulation.

12. … OR IT’S TIME TO EAT AND IT’S STILL TOTALLY RAW.

A knife and fork in a turkey that's about to be carved.
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The first time Full Frontal host Samantha Bee cooked Thanksgiving dinner for her whole family, it was kind of a disaster. “I had to make each dish individually, so we ate in waves,” Bee told Food & Wine. “And the turkey was sort of uncooked in the center—I think the oven didn’t get hot enough—so that final dish was raw turkey. Everyone was really, really nice about it, but it was kind of a nightmare."

If you cut into a bird and find it to be raw, don’t worry, you can fix this! Eating Well recommends covering the entire turkey with foil—which prevents the skin from burning—and cranking up the oven heat (just not above 475°F, which might cause the turkey to burn) to get that bird cooking. And “if you’re cooking in an oven with the heat source on the bottom, any bits in the roasting pan may burn when you increase the temperature, so add a cup or two of water, turkey stock or wine to the pan to avoid any burning.”

13. CARNAGE WHILE SLICING, CUTTING, AND CARVING.

A person slicing an onion and other vegetables.
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“Imagine the scene,” one commenter wrote on a PBS post about Thanksgiving disasters. “Hours and hours of elaborate cooking, the table is gorgeous, the family is gathered. The turkey is brought out, it is glorious. I begin to carve, steam rises, the slices fall beautifully. My knife hits the meat thermometer which I have somehow neglected to remove. It glances aside and hits my left thumb. Blood, blood, blood. I am rushed to the emergency room.” When the commenter returned hours later, their family had dined, left all the dishes on the table—and there was still blood everywhere. “It looks as though [Lizzie] Borden came for the holidays,” they wrote. “I love my family, but they are still unforgiven for that.”

Cuts while carving, slicing, and dicing during Thanksgiving are all too common. Do all your slicing and dicing with sharp knives—dull ones require more force to cut, which increases the odds of slipping, and they’re still sharp enough to cut you—on sturdy surfaces, and make sure you stay focused on what you’re doing. The American Society for Surgery of the Hand says to avoid cutting toward yourself or putting your hand underneath where you’re cutting to catch the meat. Kitchen shears should be used to tackle any cutting of bones. You can find instructions for how to properly carve a turkey here.

14. THE TURKEY WON’T FIT IN THE ROASTING PAN.

A spatchcocked turkey on a roasting rack.
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Marge Klindera, who has worked at Butterball’s hotline for more than 30 years, once received a very memorable call: A man who couldn’t make his turkey fit in his roasting pan. Undaunted, he had wrapped it in a towel and proceeded to jump on it until enough bones broke that he could put it in there. “He solved his own problem,” Klindera said, “but he just had to call to tell us about it. It was OK, I suppose.”

If you have this issue and don’t want to stomp your turkey into submission, don’t fret—you have other options. Consider spatchcocking the bird, cutting it up into pieces to cook, or cooking it on a grill.

15. MESSING UP THE RECIPE.

Three girls prepare a pumpkin pie according to a recipe.
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“A couple of years ago, my younger sister decided she was finally brave enough to join in the family tradition of everyone making a dish to bring to Thanksgiving dinner,” Kerri from Ewing, New Jersey wrote to Bon Appetit. “We suggested she make a green bean casserole since it is easy (the recipe is right on the can) and inexpensive (a little condensed soup and frozen green beans).” On Thanksgiving Day, Kerri’s sister arrived with a giant roasting pan, which held “a gray, gelatinous, green-specked mass sprinkled with a few fried onions on top,” Kerri recalled. “I calmly asked, ‘sweetheart, did you follow the recipe?’ ‘Yes!’ she replied, ‘I just can't believe how much soup it takes to make it!’ I grabbed an extra can of green beans we had to see what had gone wrong and there it was: (2) 10oz cans cream of mushroom soup. Without much experience, she had thought it said 10 cans, not 10oz cans!”

Forgetting an ingredient, missing a key step, or misinterpreting the directions is a common Thanksgiving disaster theme. People have neglected to put sugar in their pumpkin pie, used white vinegar instead of white wine on the turkey, or skipped making a slurry and created really lumpy gravy. So don't get fancy. Keep your recipe nearby, and follow it closely—and don’t hesitate to reach out if you have questions.

And while you're at it, make sure you have the right equipment: a good meat thermometer will help you avoid trying to plate an undercooked or frozen bird, and big, deep pans will keep fat and other turkey fluids from dripping all over your oven (which might smoke out your guests). Last thing: Check for expiration dates and keep your bird within the proper temperature range so you don't accidentally make people sick.

14 Revolutionary Facts About Bastille Day

Hulton Archive/Getty Images
Hulton Archive/Getty Images

On July 14, 1789, Parisian revolutionaries stormed the Bastille fortress, where Louis XVI had imprisoned many of his enemies—or those whom he perceived to be enemies of the state. For many, the place had come to represent nothing short of royal tyranny. Its sudden fall foretold the French revolution—along with a holiday that’s now celebrated throughout France and the world at large with cries of “Vive le 14 Juillet!

1. In France, nobody calls it "Bastille Day."

The day is referred to as la Fête Nationale, or “the National Holiday.” In more informal settings, French people also call it le Quatorze Juillet (“14 July”). "Bastille Day" is an English term that’s seldom used within French borders—at least by non-tourists.

2. Originally, the Bastille wasn't designed to be a prison.

The name “Bastille” comes from the word bastide, which means “fortification,” a generic term for a certain type of tower in southern France until it was eventually restricted to one particular Bastille. When construction began on the building in 1357, its main purpose was not to keep prisoners in, but to keep invading armies out: At the time, France and England were engaged in the Hundred Years’ War. The Bastille, known formally as the Bastille Saint-Antoinewas conceived as a fortress whose strategic location could help stall an attack on Paris from the east.

Over the course of the Hundred Years' War, the structure of the building changed quite a bit. The Bastille started out as a massive gate consisting of a thick wall and two 75-foot towers. By the end of 1383, it had evolved into a rectangular fortress complete with eight towers and a moat.

Such attributes would later turn the Bastille into an effective state prison—but it wasn’t actually used as one until the 17th century. Under King Louis XIII, the powerful Cardinal de Richelieu began the practice of jailing his monarch’s enemies (without a trial) inside; at any given time, the cardinal would hold up to 55 captives there.

3. The Bastille was loaded with gunpowder. 

In July 1789, France was primed for a revolt. Bad weather had driven food prices through the roof, and the public resented King Louis XVI’s extravagant lifestyle. To implement financial reforms and quell rebellion, Louis was forced to call a meeting of the Estates-General, a national assembly representing the three estates of France. The First Estate was the clergy, the Second Estate held the nobility, and all other royal subjects comprised the Third Estate. Each estate had a single vote, meaning two estates could defeat the other estate every time.

The Estates-General met in Versailles on May 5, 1789. Arguments between the Third Estate and the other two boiled over on June 20. King Louis responded by physically locking the common people’s representatives out of the room. The third estate, now calling themselves the National Assembly, reconvened on an indoor tennis court and pledged to remain active until a French constitution was established.

The King sanctioned the National Assembly on June 27, but then sent troops into Paris to deal with growing unrest. He made his problems worse by dismissing finance official Jacques Necker, who supported the Third Estate. The National Assembly and everyday citizens began to take up arms. On July 14, 1789, revolutionaries burst into a soldiers’ hospital in Paris and seized 3000 guns and five cannons. Then, they broke into the Bastille where a stockpile of gunpowder lay. 

4. The July 14 "storming" freed only a handful of prisoners ...

The French revolutionaries who broke into the Bastille expected to find numerous inmates. In reality, the prison was almost empty except for seven captives who seemed to be in relatively good health. We may never be certain of their identities. Some accounts claim that four of the prisoners had committed forgery, two were regarded as lunatics, and one was a disgraced nobleman. Other sources are less specific. A report penned on July 24 agrees that four were forgers and another came from an aristocratic family—but that the other two vanished before anyone could definitively identify them.

5. ... and the Marquis de Sade was almost among them.

You probably know him as the man whose conduct and erotic writings gave rise to the word sadism. In 1784, the aristocrat was transferred from another prison to the Bastille, where he languished for the next five years. Within those walls, de Sade penned several books—including his notorious novel One Hundred and Twenty Days of Sodom.

He surely would have been freed when the Bastille was stormed. But on June 2, de Sade started yelling at the passersby beneath his window, claiming that people were being maimed and killed inside and begging the people to save him. The episode got de Sade transferred once again—this time to an insane asylum outside Paris. His removal from the Bastille took place on July 4, 1789. Ten days later, rebels stormed inside.

6. Thomas Jefferson donated money to the families of the revolutionaries.

As America’s minister to France (and a big fan of revolution), Jefferson took a lively interest in the Bastille incident—which broke out while he was living abroad in Paris. Although Long Tom didn’t witness the event firsthand, he eloquently summarized everything he’d learned about the siege in a detailed letter to John Jay. On August 1, 1789, Jefferson wrote in his diary, “Gave for widows of those killed in taking Bastille, 60 francs.”

7. A huge festival was held exactly one year after the Bastille was stormed. 

By July 14, 1790, the Bastille had been destroyed, its pieces scattered across the globe by souvenir collectors. France now operated under a constitutional monarchy, an arrangement that divided power between King Louis XVI and the National Assembly. Meanwhile, hereditary nobility was outlawed.

To honor these advances, the government organized a huge event called the “Festival of the Federation,” which was to take place on the first anniversary of the Bastille showdown. As July 14 approached, French citizens from all walks of life came together and set up some 40,000 seats in preparation. When the big day finally arrived, King Louis arrived with 200 priests and swore to maintain the constitution. The Marquis de Lafayette—who’d famously helped orchestrate America’s revolution—stood by the monarch’s side. Later on, Queen Marie Antoinette got a huge cheer when she proudly showed off the heir apparent. Among the spectators was dramatist Louis-Sébastien Mercier, who later said, “I saw 50,000 citizens of all classes, of all ages, of all sexes, forming the most superb portrait of unity." 

8. Several different dates were considered for the French national holiday.

Here’s a trick question: What historical event does Bastille Day commemorate? If you answered “the storming of the Bastille prison,” you’re both right and wrong. In 1880, France’s senate decided that their homeland needed a national holiday. What the French statesmen had in mind was an annual, patriotic celebration dedicated to the country and her citizens. But the matter of choosing a date turned into an extremely partisan ordeal: Every available option irked somebody in the senate on ideological grounds. For instance, conservatives were dead-set against July 14 (at least at first) because they felt that the 1789 Bastille incident was too bloody to merit celebration.

Alternatives were numerous. To some, September 21 looked attractive, since the original French Republic was created on that day in 1792. Others favored February 24, which marked the birth of France’s second republic. Another option was August 4, the anniversary of the feudal system’s abolishment.

Ultimately, though, July 14 managed to win out. After all, the date marks not one but two very important anniversaries: 1789’s attack on the Bastille and 1790’s peaceful, unifying Festival of the Federation. So by choosing July 14, the senate invited all citizens to decide for themselves which of these events they’d rather celebrate. As Senator Henri Martell argued, anyone who had reservations about the first July 14 could still embrace the second. Personally, he revered the latter. In his own words, July 14, 1790 was “the most beautiful day in the history of France, possibly in the history of mankind. It was on that day that national unity was finally accomplished.”

9. Bastille Day features the oldest and largest regular military parade in Western Europe.

This beloved Paris tradition dates all the way back to 1880. In its first 38 years, the parade’s route varied wildly, but since 1918, the procession has more or less consistently marched down the Champs-Elysées, the most famous avenue in Paris. Those who watch the event in person are always in for a real spectacle—2015’s parade boasted some 31 helicopters, 55 planes, 208 military vehicles, and 3501 soldiers. It’s also fairly common to see troops from other nations marching alongside their French counterparts. Two years ago, for example, 150 Mexican soldiers came to Paris and participated.

10. In France, firemen throw public dances.

On the night of July 13 or 14, people throughout France live it up at their local fire departments. Most stations will throw large dance parties that are open to the entire neighborhood (kids are sometimes welcome). Please note, however, that some fire departments charge an admission fee. Should you find one that doesn’t, be sure to leave a donation behind instead. It’s just common courtesy.

11. The Louvre celebrates by offering free admission.

If you’re in Paris on Bastille Day and don’t mind large crowds, go say bonjour to the Mona Lisa. Her measurements might surprise you: The world’s most famous painting is only 30 inches tall by 21 inches wide.

12. Bastille Day has become a truly international holiday.

Can’t get to France on Bastille Day? Not a problem. People all over the world honor and embrace the holiday. In eastern India, the scenic Puducherry district was under French rule as recently as 1954. Every July 14, fireworks go off in celebration and a local band usually plays both the French and Indian national anthems. Thousands of miles away, Franschhoek, South Africa, throws an annual, two-day Bastille celebration—complete with a parade and all the gourmet French cuisine you could ask for.

Then there’s the United States, where dozens of cities organize huge festivals on this most French of holidays. New Orleans hosts a doggie costume contest in which pet owners are encouraged to dress up their pooches in handsome French garb. Or maybe you’d like to visit Philadelphia, where, at the Eastern State Penitentiary museum and historic site, Philly citizens re-enact the storming of the Bastille while guards keep the rebels at bay by hurling Tastykakes at them.

13. A huge solar flare once took place on Bastille Day.

NASA won’t be forgetting July 14, 2000 anytime soon. On that particular day, one of the largest solar storms in recent memory caught scientists off guard. An explosion caused by twisted magnetic fields sent a flurry of particles racing toward Earth. These created some gorgeous aurora light shows that were visible as far south as El Paso, Texas. Unfortunately, the particles also caused a few radio blackouts and short-circuited some satellites. Astronomers now refer to this incident as “The Bastille Day Event.”

14. You can find a key to the Bastille at Mount Vernon.

The Marquis de Lafayette, 19, arrived in the new world to join America’s revolutionary cause in 1777. Right off the bat, he made a powerful friend: George Washington instantly took a liking to the Frenchman and within a month, Lafayette had effectively become the general’s adopted son. Their affection was mutual; when the younger man had a son of his own in 1779, he named him Georges Washington de Lafayette.

The day after the storming of the Bastille, the Marquis de Lafayette became the commander of the Paris National Guard. In the aftermath of the Bastille siege, he was given the key to the building. As a thank-you—and to symbolize the new revolution—Lafayette sent it to Washington’s Mount Vernon home, where the relic still resides today

This story originally ran in 2016.

Cone or Cup? Americans Have Very Specific Preferences When It Comes to Eating Ice Cream

Vadym Petrochenko, istock/getty images plus
Vadym Petrochenko, istock/getty images plus

Treating yourself to a cup, cone, bowl, or any other vessel full of ice cream is the perfect way to end a hot summer day (it's not a bad way to start the day either). But do factors such as age, astrological sign, gender, or geography make a difference in terms of how the sweet treat is best enjoyed?

In honor of National Ice Cream Month (which is all of July, in case you haven't been taking advantage), premium wafer brand Loacker surveyed more than 2000 people across the United States to determine their individual ice cream preferences and spot trends. So what did they find out?

According to their survey, three-quarters of Americans like to top their frozen treats with something crunchy, like a wafer, with women being twice as likely to do this than men. Californians, meanwhile, prefer cups to cones. And 81 percent of Americans prefer indulging in an ice-cold dessert with a friend versus chowing down solo.

Loacker even broke down people's ice cream preferences by astrological signs. Does your prediction track? Check out the full infographic below to find out.


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