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Earth Eats: Real Food, Green Living

Turkey Time: From Farm To Table

It's a Thanksgiving celebration today! We visit Schacht Farm to see how the birds live before we prepare the perfect Thanksgiving bird with Chef Daniel Orr.

two breeds of turkeys

Photo: Annie Corrigan/WFIU

Mandy Corry of Schacht Farm raises two different types of turkeys for her Thanksgiving customers -- Standard Bronze and Broad-Breasted White.

There are a lot of variables very much outside of my control that determine the size of the turkey, mainly weather.

That’s farmer Mandy Corry of Schacht Farm. We visit her and her 900 turkeys to talk about what it takes to bring local birds to local dinner tables.

Before that, soaring farmland prices are enticing investors to put their money into farming. That report from Harvest Public Media.

Then in the kitchen, Chef Daniel Orr gives tips and tricks for making a juicy and flavorful turkey this holiday. He’s not forsaking the vegetarians this holiday. He also prepares a meat-less starter — Quinoa with Caramelized Onions.

We’re getting ready for Thanksgiving on today’s episode of Earth Eats!

News Stories:

Stories On This Episode

Investors Angle For A Piece Of Precious Farmland

for sale sign

Farmland prices all over the Corn Belt have been sky-high lately, in part thanks to corn prices topping $8 a bushel.

Schacht Farm Provides Local Turkeys For Thanksgiving

900 turkeys at Schacht Farm

Mandy Corry of Schacht Farm has been raising turkeys for seven years. Each year brings new challenges, especially in regards to Mother Nature.

Quinoa With Caramelized Onions

quinoa-container

This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.

How To Cook The Perfect Juicy, Delectable Turkey

roasted turkey plated with greens

Sick of dry, Thanksgiving turkeys? Here are some effective marination, brining and baking tips to help you master the art of turkey-baking.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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