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Interesting Saturday on tap. Earlier, the weather predictions were either for 1-4 inches of snow or 10-20 inches. I hate to be objectionable but there is quite a difference between the two and does put something of a wrench into the weekend planning. So far, it looks like the lesser amount will prevail.
We were able to get out to see a high school production of “To Kill a Mockingbird” which came off quite nicely. All the actors remained in character throughout and no noticeable dropping of lines, all of which can sometimes be challenging for a high school production, depending on the cast. My only criticisms were directorial, I think the director could have done alot more with it but, oh well, it was a school production after all. Lovely to be be at a live performance. It has been a very S L O W performing arts season this year. The arts are truly hurting in Colorado.
I read an article in our weekly rag about a turkey farmer in Carbondale raising heritage breeds of turkeys, including several that were near extinction and have been championed for comeback by-- the Slow Food Movement of course. This farm is committed to raising the turkeys as “naturally and organically as possible”, feeding them wild apples, squash, zucchini, pumpkins and the like. They also have plenty of space to forage for grasshoppers, field grasses, and seeds on their free-range pasture. Sounds idyllic, doesn’t it? For more about this article, click here.
I know that turkey is neutral for all blood types but I have to admit that I sometimes feel a little guilty eating it. I learned several years ago that the hybrid broad-breasted turkeys that are most commonly farmed have been bred to have such large breast meat, that they can only reproduce through artificial insemination. The breasts are so large on the toms that they are unable to mount the hens. We have created a hybrid species that is no longer capable of natural reproduction. And why??? Because we like that nice juicy breast meat. And I won’t get into the horrid conditions that most birds are raised in. I even have questions over how “free-range” some of those free-range turkey farms actually are.
So thank goodness for farmers like Jim Sorensen of Shanaroba farms and his passion for raising vintage turkeys in a healthy environment, fed with organic and wholesome food, and a chance to chase after a few grasshoppers in its lifetime. I plan on supporting the efforts of these farmers who understand what conscientious and sustainable farming is all about, and who know that preserving diversity within a given gene pool is critical for the overall health of the species.
That is, once I don’t have to take out a second on our house in order to afford one. I sure do hope the price per pound becomes more reasonable!
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