January 4th, 2012

In an effort to salvage the effectiveness of a certain antibiotic for use in treating human illnesses, the US Food and Drug Administration issued an order today prohibiting certain off-label uses of cephalosporin in cattle, swine, chickens and turkeys.
The new rules, set to take effect, April 5, 2012, will still allow the livestock industry to use the drug, but only as prescribed.
The FDA’s action comes after collecting extensive public comment on this issue in 2008.

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November 8th, 2011

Sheesh, I just get done posting a piece on heritage turkeys raised by small-scale farmers for you ethical omnivores, when the Farm Sanctuary sends a note about its Adopt-A-Turkey Project.
So this one’s for vegetarians or vegans who just can’t stand the thought of any turkey suffering on behalf of the holiday feasting.

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November 3rd, 2010

This Thanksgiving you’ll be confronted with dozens of claims and selling points about turkeys.
Most of these labels have some specific meaning. But it’s not always what you think. A “USDA certified Organic,” turkey, for instance, has been raised and processed according to reams of enforceable rules. Producers earn the Organic certification by meeting government requirements for how their livestock is fed, kept and processed.

But even though Organic turkeys must be fed organic grains and be allowed “exercise, (and) freedom of movement” — that doesn’t mean they had a fairytale existence. Organic doesn’t equate to “humane.” These birds may have never seen much sunlight or foraged for food like their ancestors.

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November 10th, 2009

When 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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October 14th, 2009

By Barbara Kessler
Green Right Now

Halloween is still a few weeks out, but for farm animal advocates, it is time to talk turkey.

Ginnifer Goodwin at the Farm Sanctuary (Photo: Ryan Pfluger)

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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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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.

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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