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Close to Home | By Joel Sackett
Alice Skipton, (right), co-farmer at Heyday Farm, surveys about 100 turkeys with employees Summer Anderson and Max Odland that they’ve raised and reserved for islander’s Thanksgiving dinners.
This curious group (called a “rafter” or “gang”) consists of a variety of breeds.
One breed, the Spanish Black, was raised by early colonists and may have been similar to those eaten at early Thanksgiving tables.
Heyday Farm offers eggs, produce and humanely raised meat and chooses heritage breeds specifically suited for foraging on pasture.