Tag Archives: organic

By Mark “Coach” Smallwood, executive director of the Rodale Institute

Buying that fresh turkey to roast up this week is the cornerstone of the Thanksgiving traditions for so many Americans. Heritage breed turkeys are all the rage with the foodie set, and we’ve got a number of heritage breed chickens out at the Rodale Institute.  But what does that actually mean? Learning what the labels mean and how to ask your farmer about his or her practices can make shopping for your holiday bird almost as easy as eating it!

The Labels

Demand for meats that are “greener” have lead to an explosion in labeling at the meat counter and at your local farm that can be confusing for even the well-versed shopper. These are some of the more common terms, labels and certifications you might see on a fresh or frozen turkey. Remember: Pricing is simple economics—supply and demand. Industrial birds are less expensive due to economies of scale, so you’ll usually pay more for birds that bear these labels:

Heritage: This term describes the kind of bird rather than how it has been raised—like an heirloom vegetable. The overwhelming majority of turkeys available nowadays are Broad Breasted Whites and many heritage breeds are at risk of disappearing altogether. Kind of like if all dogs were Golden Retrievers. Although there are no production standards, heritage breeds are always small-batch production. Continue reading →