Talking Turkey

Group of turkeys

Image via Wikipedia

According to Sustinable Table, the traditional Thanksgiving turkey is different today than it was 50 years ago. Today, 99% of all turkeys raised in the U.S. are the “Broadbreasted White” variety (sometimes also referred to as the “Large White”).

These birds are raised in confinement in extremely crowded conditions on factory farms. They live in unnatural, uncomfortable conditions and are fed a steady diet of grain and supplements like antibiotics, rather than the grubs, bugs and grasses they should eat.

They are produced because of their large, white meaty breast. The breasts of these turkeys are so large that they are unable to reproduce naturally. According to the Food and Agriculture Organization of the United Nations, without artificial insemination performed by humans, this variety of bird would become extinct in just one generation.

Industrial turkeys are often injected with saline solution and vegetable oils in an attempt to help improve the taste and texture of the meat. These factory farmed birds tend to be dry and tasteless, so cooks have developed a variety of methods to try to improve the taste. Turkeys are now marinated, brined, deep fried and covered with syrups, spices and herbs.

You have other options. You can order a heritage turkey, or you can look for organic and/or sustainable birds at butchers, specialty shops and at farmers markets around the country.

On to the leftovers:

You know you’re going to have them so make a plan. The Alternative Consumer has a wonderful suggestion in their green Thanksgiving guide.

Avoid plastic wrap. Most plastic wraps contain PVC which quickly winds up in landfills and has been linked to harmful environmental consequences. Use aluminum foil or, even better, send family home with glass or ceramic storage containers that they can return to you.

Or, call your guests and ask them to bring their own container if they’d like leftovers.

Sustainable Table
Sustainable Table
was launched in 2003 to educate consumers about issues surrounding the food supply and to encourage individuals to switch to healthier, more sustainable eating habits.

Sustainable Table is also home to the Eat Well Guide, an online directory of sustainable products in the U.S. and Canada.

About craigruark

Craig A. Ruark is a freelance writer, journalist, and marketing and PR professional. In 2008, Craig became one of the first non-technical persons to become an Accredited Professional by the U.S. Green Building Council for ‘Leadership in Energy & Environmental Design” (LEED AP). Over the years he has immersed himself in the subject of “sustainability” and by combining this knowledge with his expertise in marketing and advertising, has published a book titled “Marketing Your Green Side,” which is available through Amazon. Craig is an avid fitness participant, sailor, SCUBA diver, enjoys singing Karaoke, listening to jazz, and is working on his next book.
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