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!
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- Is our daily cup of coffee under threat?
Stories On This Episode
Investors Angle For A Piece Of Precious Farmland
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
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
This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.
How To Cook The Perfect Juicy, Delectable Turkey
Sick of dry, Thanksgiving turkeys? Here are some effective marination, brining and baking tips to help you master the art of turkey-baking.
