{"id":6425,"date":"2012-11-15T13:07:00","date_gmt":"2012-11-15T18:07:00","guid":{"rendered":""},"modified":"2020-08-13T18:08:16","modified_gmt":"2020-08-13T22:08:16","slug":"confronting-turkey-slaughter","status":"publish","type":"post","link":"https:\/\/gardern.co.za\/2012\/11\/confronting-turkey-slaughter\/","title":{"rendered":"Confronting Turkey Slaughter"},"content":{"rendered":"
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It was our intent to raise our own Thanksgiving dinner this year, but as we close in closer to the date, the reality of slaughtering our own gobblers is keeping us up at night. We agreed that it was essential to confront where our food comes from if we were ever going to be truly serious about living even a tiny bit more sustainable. The truth is more than 95% of our food still comes from the store, the factory farm, the local market. I find it funny that a co-worker commented that it was disgusting that we were killing our own turkeys ( as he chowed down ironically on his 6″ roast turkey sandwich from Subway).<\/p>\n

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\nThe deed will happen this Saturday, rain or shine. I will spare you all the gore but I will cover it on this blog somehow, so, just preparing you all. Our heirloon, free range turkeys will provide a dinner for our closest family and friends. Living and growing in Massachusetts, makes this all very close to home – 30 miles from where the first Thanksgiving took place, our heritage breed turkeys, which are half wild turkey, will meet a fate not unlike their ancestors, on a cold, November day as the wild cranberries ripen in the marsh out back.<\/p>\n

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<\/div>\n","protected":false},"excerpt":{"rendered":"

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