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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- Bringing Butter Back: Danes Repeal âFat Tax'
- Is our daily cup of coffee under threat?