Segment 1: Thanksgiving's got us thinking about turkey (and duck and quail and pheasant). Hunters and chefs are making plans for fall birds. From the key to a good brine to the effect of flooding on duck season, we get the inside story. Plus, the food critics help us find the best places to go in Kansas City for the fowl-less-eaten. Charles D'Ablaing , owner, Brookside Poultry Company James Worley , outdoorsman, conservationist, squirrel-grilling champion, self-described tomato whisperer Jenny