Turkey Day.

I recently saw the movie Food Inc. and the next day saw the author Jonathan Safran Foer talking about his new book Eating Animals - which I want to read, but after watching Food Inc. I need a break from the looming fear/guilt I now have for eating meat (and supporting factory farming), besides that I have plenty of text to read for school.

Back to the point, turkeys.

On the Eating Animals website the author offers a few links to learn more about the holiday bird, and they are not settling.

Good Shepherd Turkey Ranch in Tampa, Kansas raises natural turkeys that take the regular time to mature and are able to live without human interaction, unlike the Butterball or other mainstream brand you see massive piles of in your local supermarket.

"Turkey farmer Frank Reese has dedicated his entire life to changing that. If you spend some time with Mr. Reese, who runs Good Shepherd Turkey Ranch on a sprawling tract of land in Tampa, Kansas, he will be more than happy to give you a thorough rundown of all the things that he doesn’t like about the “broad-breasted White,” which, since the 1960s, has been the dominant breed favored by mass-producers of turkeys because of the speed and efficiency with which it produces meat: A broad-breasted White reaches slaughter weight in half the time it takes one of Good Shepherd's heritage turkeys. Unfortunately, as Reese is quick to point out, these birds can’t fly—nor can they reproduce naturally or grow at a normal, healthy rate. And (partially as a result of these flaws) the meat that they produce is mealy and bland."

Read the full article here.

Wait. They can't reproduce naturally? Wouldn't that itself be a red flag that this method of raising live animals isn't the best for both the animal and the human population who will consume it? Whatever happened to survival of the fittest or natural selection?

Want to find a natural turkey in your area? Try Local Harvest. It is an amazing network to find farms, farmer's markets, restaurants, grocery stores and much more.


If you haven't learned enough here is some information on factory farming.


You don't have to become vegetarian, I'm not, it just takes one small step to start down the road to a healthier life.

Get informed, see Food Inc., try to take steps to consume mindfully.

Happy Thanksgiving :)

Quinoa Salad Recipe

This is a salad I made for a party, everyone loved it, and a couple of people asked for the recipe.




This is definitely more of a Summer dish.

Ingredients:
1cup Quinoa (pronounced Keen-WAH, it is a seed but tastes and looks like a grain, learn more here )
1 1/2cup organic corn kernels*
1 1/2cup organic black beans*
1cup organic cherry tomatoes*
1 Organic Red Bell Pepper- seeded and chopped small*
4 Organic (not from Mexico) Scallions chopped*
2Tbsp. Minced Garlic*
1/3Cup Lime Juice*
1/4Cup Raw Apple Cider Vinegar (red wine vinegar would work - but raw apple cider has more health benefits)
2Tbsp. Olive Oil*
1tsp. Ground Coriander
1tsp. Cayenne*
Salt to taste
2Tbsp. Ground flax (optional)

*You can add more or less depending on taste, I am not a big recipe user, so each time it's a little different, but always yummy.

Rinse Quinoa in a mesh colander (unless you have a brand that is prewashed). Soak it for at least an hour, but the longer it soaks the shorter the cook time and easier it is to digest (sprouted foods are easier to digest).

Some Quinoa will probably be lost in the soak/rinse/transfer process. Cook it as you would rice (1 cup sprouted quinoa will only need about 1 cup of water to cook), it takes about 12-15 minutes. Keep checking it to see if the water has been absorbed, and be ready to take it off heat early if needed.

Let quinoa cool.

Mix the dressing: Lime juice, olive oil, vinegar, coriander, salt, garlic, cayenne (flax, optional). Taste it and modify to your liking, the tart-ness will mellow once it is spread throughout the salad so if it tastes strong that is probably good.

Chop the veggies, rinse the beans and get the corn and tomatoes ready.

Once the Quinoa is cool, add all of the veggies and beans, toss. Then drizzle the dressing mix over and toss thoroughly.

I personally put the tomatoes on the top at the end so they don't get punctured and those who do not like them can go around. Also, try to not put the tomatoes in the refrigerator before, the coldness breaks down cell walls and makes them mushy.

Enjoy!