Oct 22, 2007
In the November issue of Saveur, Chapel Hill’s Lantern chef Andrea Reusing shows up in an article about heritage chickens that are supposed to be juicier, tastier and, well, better. And in the November issue of Fast Company, heritage turkeys — also promoted by the American Livestock Breeds Conservancy — are featured in Old Bird, New Feathers. I hope to get a heritage turkey for our Thanksgiving meal next month.
Anton Zuiker ☄
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