henslee
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Mon Nov-24-03 01:33 PM
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educational article about table turkey in NYT - I hit the big pts. |
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The guy who wrote the article is head of Slow food, a non profit, he trying to preserve old species of turkey in danger of disappearing due to the industry's reliance on one suitable species. He s working with small farms. His advice....
When buying, a turkey, the terms organic and free-range don't mean mean anything... you must know "lineage" Get it from a butcher who has relationship with the farmer that grew it. if poss.
Facts about the typical table turkey.
Upper beak and toenails clipped off at birth. The usually discriminating birds are now forced to eat the whack meal instead of looking for bugs and stuff. Pumped with anti biotics. Every turkey is 6 months old. Unable to instintively roost, being raised indoors. They have miserable lives, no dignity. 40 million sold a year. It goes on.
Boo hoo.
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BurtWorm
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Mon Nov-24-03 02:22 PM
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1. I read it and posted about it. |
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It was very disturbing. I didn't know the poor birds' beaks were clipped. That's just sick.
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henslee
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Mon Nov-24-03 02:51 PM
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2. Kind of thought it would be a dupe. did it get many kicks?... |
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Hope so. I cannot believe 40 million of these cancer units are sold each year. I feel like I am in a twilight zone. This is so eraserhead.
thanks for the heads up.
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BurtWorm
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Mon Nov-24-03 03:02 PM
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Edited on Mon Nov-24-03 03:02 PM by BurtWorm
One of those might have been mine. I thought it was an exceptional op-ed piece, myself.
PS: You summarized it very well. :toast:
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DU
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Thu Apr 25th 2024, 07:47 PM
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