Issue No. 116: KellyBronze Heritage Breed Turkeys
A few farmers are raising the breeds of turkeys our grandparents would remember from their childhood. This is a story of one of them.
Continue Reading →Tag Archives: Thanksgiving
Issue No. 76: Pecan Pie
It’s not as traditional as pumpkin pie, or as familiar as apple pie, but I’m going to go ahead and say it: pecan pie is the ideal Thanksgiving dessert. It has deep American roots. It has warm, caramel, nutty flavor. And while it’s fancy enough for a holiday spread, it’s also homey enough to serve […]
Continue Reading →
Issue No. 75: Really Wild Wild Rice
Real wild rice has a light, nutty, delicately earthy flavor. When you eat real wild rice, you’re about as close to the taste of centuries past as you’re going to get. Other comparable foods (such as wheat, oats, rice, barley, and corn) have evolved over the years through human intervention and breeding or even genetic […]
Continue Reading →
Issue No. 21: Cope’s Dried Sweet Corn
Four hundred years ago, amongst the wild turkey, venison, cod, and bass, the original Thanksgiving table included corn. Not fresh corn on the cob. Since the corn harvest ended by early fall and flash freezing hadn’t quite been invented yet, back then any corn eaten in November would have been dried. Much of the dried […]
Continue Reading →
Issue No. 20: Heritage Turkeys
The Thanksgiving turkey most of us are used to is very different than the turkey that would have been on our table a hundred years ago. They look different: today’s commercial turkeys are all white with a broad, distended breast; traditional turkeys range from white to tan to bronze to black and have a longer, […]
Continue Reading →