Allow me to spread a little pre-Turkey Day cheer with this gruesome piece from the New York Times. Patrick Martin, president of Slow Foods U.S.A., gives a turkey's-eye view of our national holiday. And it's not a pretty sight:
These turkey are destined to spend their lives not on grass but on wood shavings, laid down to absorb the overwhelming amount of waste that the flock produces. Still, the ammonia fumes rising from the floor are enough to burn the eyes, even at those operations where the top level of the shavings is occasionally scraped away during the flock's time in the barn.
And that's the best thing they have to look forward to. There are much, much worse things in that editorial, but I don't have the giblets to excerpt them. Needless to say, you'll never think about Ol' Tom the Turkey the same way again.
So now I can feel a smug sense of moral superiority from my family's decision to get a free-range turkey this year. Ah, I can already feel that unmistakable tingle. Now if you'll excuse me, I need to go turn up my nose at all those suckers buying factory-raised turkeys.
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