This Thanksgiving, ask your family where the turkey came from
Published byMike Woronukon
We have a Thanksgiving challenge for you.
When asked, “Would you like more turkey?”, most of us answer with, “Yes, please!”.
The questions tend to stop there.
We go on munching away in delicious bliss. (Until eventually… the turkey sleepies set in.)
Well, it’s time to ask a few more questions. We know the journalist in you is hungry!
First, a thank you to your chef, and ours. Without their talents, our mouths wouldn’t be so happy.
This season, with all your grace and gratitude, thank the chefs for preparing all the delicious food in front of you. Tell them what you love most. A lot of time was invested in each dish. And then, get the tough questions started: where did all this food come from?
Ask about everything! Where were the green beans grown? Who farmed the sweet potatoes? Can you name the type of squash? Be curious about what could be grown local and in season. Contemplate the journey each item took. Did it travel across oceans, on trains, and in refrigerated trucks before arriving on your plate?
All things in moderation (even if you’d like to be a purist).
To change the way the world grows (and subsequently eats) its food, we don’t need a few people to eat 100% local, regenerative, and farm fresh foods. What we do want, is to inspire you, and everyone you know, to eat just a little bit more local. And wherever possible, to seek out those practicing regenerative methods that go far beyond marketing labels that promise you “organic” standards.
Let us handle the cooking and the local sourcing. We’ve partnered with Joyce Family Farms and our kitchen team to craft our most delicious Thanksgiving pre-order menu yet. We got a little (ok, a lot) excited when we spoke to the wonderful Joyce family about sourcing their birds for our turkey dinner. They told us that these were heritage breeds, very close to those raised by Native Americans before the arrival of Europeans to this continent. They told us that these were delicious turkeys, but that we should expect to see some notable differences from factory-farm raised birds. First, they raise all their livestock in the old-world tradition, slowly, over time, with an all-natural diet to make them healthier. Second, we might see spots on their skin, and this is to be celebrated. Unlike commercially bred white turkey, these are dark-plumed and the pigment from the black feathers can extrude into the skin.
What does old-world tradition mean?
Old-world tradition means no antibiotics, no artificial ingredients, no hormones or steroids, and no animal by-products. Each turkey is allowed to mature slowly and naturally, roaming free on small family-run farms in North Carolina. It also means, like us at Juneberry Ridge, they’re pursuing every possible way to change the way they grow and raise livestock by applying regenerative methods. Learn more about Joyce Farm’s approach to regenerative farming here.
Are you hungry yet?
Cooking a Thanksgiving feast is the work of heroes. Thankfully if you’re looking for some help, we have a few heroes of our own to help out. Our Head Chef Kris Dietrick and Sous-Chef Seth McKloskey are preparing a takeaway feast just for you. Order before Sunday, November 20 to taste all we have to offer at Juneberry Ridge! Check the link below and make sure you select pickup on Wednesday November 23.
Mike has led our marketing efforts at Juneberry Ridge since January of 2020. Originally from Calgary, Alberta, Canada—he's often found calling Juneberries by their Canadian name, "Saskatoons". His family has farmed wheat, canola, and barley for over 100 years, but he owes his introduction to regenerative agriculture to Juneberry Ridge.