Close to Home | By Joel Sackett

- Joel Sackett photo
Joel Sackett photo

November 21, 2012 · 9:24 AM

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.

 

Comment on this story.

COMMENTING RULES: We encourage an open exchange of ideas in our online community, but we ask you to follow our guidelines for respecting community standards. In a nutshell, don't say anything you wouldn't want your mother to read. Please see our FAQ if you have questions or concerns about using Facebook to comment.

So keep your comments:

  • Civil
  • Smart
  • On-topic
  • Free of profanity

We ask that all participants own their words by logging in with their Facebook account. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters. We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. Please refer to our Terms of Use for full detail on participating on our site.