Tagged : organic-turkeys

Eco-Thanksgiving, what to eat, what not to eat. Part 1: The turkey

November 16th, 2012

Another Thanksgiving is upon us, and so too, the endless quibbling about the gobbler, and other food matters.

Does the big meal require a big roast beast? That is one central question. But not the only one. In today’s foodie world, navigating the eco opportunities of both the carnivorous and vegan/vegetarian pathways to celebrating this most traditional of holidays is an adventure that could leave you scratching your head in the pantry instead of chopping celery at 7 a.m., as you must if dinner is to be ready by 2 p.m..

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Choose organic, heirloom or pastured turkeys for Thanksgiving

November 10th, 2009

National Turkey FederationWhen we think about Thanksgiving, we think about Plymouth, Pilgrims, and of course turkey. What would Thanksgiving be without a turkey? For the longest time when it comes to food, we’ve gone by the notion that bigger is better. The bigger the turkey, the better it will taste. Unfortunately this process of thinking led to the inhumane treatment of animals and use of growth hormones, in order to turn a quick profit and satisfy customers.

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Don’t run afoul on Thanksgiving, buy humanely raised, veg-fed turkeys

October 8th, 2008

By Barbara Kessler
If you’re planning a traditional Thanksgiving, you’ll be needing a bird. This year, organic and pastured turkeys are more available than ever. Check your local grocery now, and get on a list if need be.

Here are some places to look for a turkey that’s been raised on organic feed, and allowed a more humane existence.

  • Local Harvest — If you’re into local heirloom turkeys or other pedigree varieties you may already be too late! But don’t beat yourself up over it, local farmers in Texas have told us that many connoisseurs place their orders months ahead of time. Still, there’s a flock of healthier birds waiting.

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Thinking turkey: Don’t panic, there’s still time to order organic

October 29th, 2007

By Shermakaye Bass
Green Right Now

Less than a decade ago, it seems, a turkey was a turkey was a turkey: Nothing fancy, usually frozen, invariably fuller breasted than the turkeys of old. Relatively few consumers concerned themselves with how much freedom the foul had or what sort of feed it was getting. Only the rarified gourmand had even heard of a “heritage” or “heirloom” turkey; and the trend of finding a local farm to choose one’s own bird wasn’t even an option for most people.narragansett-turkey.jpeg

That was 10 years ago. Things change. For one thing, the “fresh” bird has trumped the frozen bird ( “fresh” meaning the bird has never been frozen, even though it might have been deep-chilled at a temperature of 26 degrees Fahrenheit and feel slightly frozen).

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