This last weekend I went shopping for a turkey (I know it's early, but I needed to do a little experimentation). I had some trouble finding a bird that wasn't frozen solid (I wanted to use it the next day) but finally found a fresh one that clocked in at around 12 pounds at Whole Foods. It was a serviceable little bird, but was fairly conventional and mass produced. The next time I make a turkey, I'd like to get my hands on one of the heirloom birds that was featured recently in at article entitled Old Bird, New Feathers over at FastCompany.com. The article talks about Patrick Martins, a former head of Slow Food USA, in 2001 started a company called Heritage Foods USA in order to get more of these old fashioned turkeys back on American tables. The first year they sold 800 birds with the help of 17 farmers. Today there are 81 farmers raising these birds and Martins will ship more than 15,000 turkeys this holiday season. Not bad growth for six years.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
