Bring heritage breeds to holiday table

Peggy F. Barlett’s Op-Ed on genetic diversity in our food system on CNN:

Last week, I sat down with colleagues and students to an early Thanksgiving meal prepared by my university’s cafeteria. Along with our winter greens, butternut squash, brussels sprouts with apples and bacon, and pumpkin grits, we ate a roasted “heritage breed turkey.”

Accolades ensued: “To me, all turkeys taste the same—except for this one—I can tell the difference,” said William Payne who works in the medical school. The local greens from Georgia farms were “really, really tasty,” said a first-year student from the Atlanta area and her friend from Tianjin, China.

The meal was Emory University’s fourth Heritage Harvest Feast. The turkey that had everybody talking was a Narragansett, a heritage breed native to Rhode Island. Along with Bourbon Reds, Narragansetts have been saved from extinction by farms like the Good Shepherd Poultry Ranch in Kansas, where Emory’s turkey’s come from, and by the efforts of the American Livestock Breeds Conservancy, a nonprofit dedicated to conserving rare breeds of livestock.

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