Turkeys on Schacht Farm (Annie Corrigan/WFIU)
There are a lot of variables very much outside of my control that determine the size of the turkey, mainly weather. - Mandy Corry of Schacht Farm
On today's episode, we visit farmer Mandy Corry of Schacht Farm 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. And he's not forsaking the vegetarians—he also prepares a meat-less starter: Quinoa with Caramelized Onions.
We're getting ready for Thanksgiving on today's episode of Earth Eats!
