Paula Johnson, who raises heritage turkeys in Las Cruces, N.M., recently surveyed the heritage turkey population.
Whether raising heritage livestock, combing the woods for exotic morsels or coaxing delicacies from the ground, these women forge new bonds between field and table, strengthening the connection between things we love to eat and the stewardship that makes them possible.
That might have encouraged customers to move away from factory farmed turkeys in favor of pricier -- but often more humanely raised -- heritage turkeys.
You can add all the extra value you want — raising heritage breed pigs on pasture with organic grain, all of which we do — and yet somehow the fact that we are doing this for meat, some of which we keep, most of which we trade or sell, makes the whole thing sound like a bad bargain.
She and her husband run a sustainable organic farm in Schuylkill County where they grow vegetables, strawberries, herbs, and flowers, and raise heritage breed chickens.
In February, Mr. Yu got his hands on some turkey that a farmer outside this city had raised from a heritage breed called broad-breasted bronze.
Hollywood Heritage raised the money, partly through an online campaign.
The meal featured donated locally grown, organic vegetables and humanely-raised, heritage turkeys from the aforementioned Good Shepherd Turkey Ranch.
After all, there are Red Wattle heritage pigs raised right here in Oregon.
Consider the fund-raising dinner, which promised to feature dishes from heritage poultry raised at the farm and more than 50 heirloom tomato varieties grown there.
