November 22, 2009

Sustainability Can Be Delicious

Rare Birds Star on Emory Menu at Thanksgiving 1

Craig Hacker

Frank R. Reese Jr. raises turkey breeds that are in danger of dying out. Emory U. served the birds at its pre-Thanksgiving meal.

By Scott Carlson

Sometimes the best way to save something is to eat it. That's why Emory University ordered 1,600 pounds of "heritage turkeys" for this year's pre-Thanksgiving feast.

The poor birds can't be expected to buy the argument, but the college is helping save Standard Bronze and Bourbon Red turkeys, two breeds that date back to the 1800s but are in danger of dying out for lack of demand. Emory has struck a deal with Good Shepherd Poultry Ranch, in Tampa, Kan., one of the few farms that still

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