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Slow Food Russian River’s Heritage Turkey Project

By Slow Food Russian River

The Heritage Turkey Project of Sonoma County, co-sponsored by Slow Food Russian River, just completed its 15th season of connecting youth to a future in agriculture. 

You might first ask ‘what is a heritage turkey’? Nearly all commercially sold turkeys in this country are the same Butterball breed – the Broad Breasted White. They have been selectively bred to mature quickly, for their white feathers (so they appear cleaner when you cook them), and for their huge breasts. These poor birds can’t fly, walk, or even breed naturally. Raised in confinement with no exercise, industrial turkeys have weak immune systems and often require antibiotics.  When they are harvested, their meat is so bland that they are often injected with saline solution and vegetable oil to improve their taste. The global Slow Food movement remains committed to preserving biodiversity, especially through the Ark of Taste project. Many of the varieties raised by youth in the project are boarded on the Ark, including the American BronzeBourbon RedNarragansett, and Royal Palm varieties.

Narragansett Tom “Bubba” from Thode Family Farm
The Narragansett Turkey will be featured in a series of USPS stamps next year of Heritage Breeds.

The project averages between 12 to 16 4-H and Future Farmers of America (FFA) youth each year, growing a total of approximately 200 turkeys. The youth raise our heritage turkeys from 6-7 months from poult to maturity, which is twice the duration for commercial Broad Breasted Whites. Our project leaders, Catherine and Chuck Thode, are themselves active breeders of heritage turkeys. Some of the young farmers are now raising breeding pairs and hatching their own birds. Each project member raises their small flock of birds on their own property and shoulders the responsibility of providing their care and all-organic feed.

During the week and weekend before Thanksgiving, the birds are carefully collected from the youth’s farms and brought to their harvest and transformation. The nearest CDFA-approved facility which can support our unique youth-to-table operation is a six hour round trip. This enables us through the entirety of the project to know which youth raised a particular bird and its variety.

Given uncertainties from the COVID-19 pandemic on how people would be able to gather and with more birds raised this year than ever, we reached out through Slow Food California to Slow Food East Bay, Slow Food South Bay, and Slow Food Santa Cruz. East Bay leader Willow Blish organized and brought 22 turkeys from Sebastopol to Bay Area eaters, whom raved about their flavor. MB from Berkeley said, “It was by far our best turkey we’ve ever had, and it was perfectly sized for our family. We had roast turkey with persimmons and red onions, pasta with a garlic turkey sauce, turkey sandwiches, turkey salad sandwiches and then finally turkey stew! Thanks again for putting this together!  Please let the 4H kids know how much we appreciated it!” South Bay Vice Chair Jessica Campbell and her family enjoyed one of our heritage turkeys for the first time, noting, “The turkey was beautiful, and we ate every part. The liver was the healthiest organ I’ve ever seen in poultry, and the neck made an amazing broth for our leftover turkey soup. We felt so grateful to the family that raised such a fine specimen.

This project continues to bring awareness to Sonoma County and beyond to Northern California communities, our farmers, and our future farmers about the preservation of heritage breeds, sustainable farming, and responsible animal husbandry. The Heritage Turkey Project offers our young growers valuable, hands-on involvement in a viable, real-world market setting, with the proceeds from each sale at $9.50/lb going directly to the youth that raised it. It is truly a labor of love for all involved.

You can read more about the Heritage Turkey Project on Slow Food Russian River’s website at http://www.slowfoodrr.org/projects/heritage-turkeys/ and contact Project Coordinator Catherine Thode at heritageturkeyproject@gmail.com.

Equity, Inclusion, and Justice, slow food nations

Slow Food Nations 2019 — Stronger, more joyful, and inclusive with California support

By Charity Kenyon, Slow Food California Board, Co-chair Equity, Inclusion & Justice Working Group

Slow Food’s annual national gathering, Slow Food Nations 2019 in Denver, showcased the energy and support of Slow Food California chapters, members and supporters. With Slow Food California, Slow Food Russian River, and Slow Food Sonoma County chapters leading, 35 chapters nationwide and 80 individuals donated $35,000 to support food justice programming and participation of Slow Food Turtle Island. You could feel the difference of quadrupled support! Together, we answered the questions: Why Slow Food? What does Slow Food do?

Our own Ian McFaul (Bay Area Governor) worked with International Indigenous Councilor Denisa Livingston (Diné) to elevate the voices of Slow Food Turtle Island.  They ensured that the Leader Summit began with an appropriate land acknowledgement and blessing. The afternoon featured a powerful presentation of the Reclaiming Native Truths project by First Nations Development Institute followed by an allyship panel Ian moderated, including Chefs Vincent Medina (Muwekma Ohlone) and Louis Trevino (Rumsen Ohlone) of Berkeley’s Ohlone Café. Friday evening’s Indigenous Dinner was amazing — delicious, fun, thought provoking, and ambitious. Your support brought us Chef Ben Jacobs (Osage) of Tocabe in Denver orchestrating seven courses including local bison but also Ark of Taste Chinook Marbled Salmon purchased from the Makah tribe in Washington. And you brought us the music of Wade Fernandez (Menominee) — check out his Facebook page. It was amazing to have him join us. 

Your support brought diverse voices to discuss solutions to the inequities of our current food system. Moving beyond lamenting problems, the Equity, Inclusion, and Justice Working Group sponsored discussions of Immigration Reform and the Food System, as well as the Radical Power of Cooperatives. Attendees surely came away recognizing that, unless a food system is equitable, inclusive, and just, it is not, by definition, sustainable. But also that there are ways forward.

Slow Food California President Peter Ruddock, once again, organized a happy hour that gathered EIJ donors, Slow Food USA Board members and staff, and the food justice panelists and Slow Food Turtle Island delegates. Thundershowers did not put a dent in our celebration — those of you who missed it, also missed Northern California Governor Max Caruso’s braided hair!

The California members who made significant contributions of time, creativity, energy, and money are too numerous to mention. Thank you all!  Photos will give you some idea. Special mention goes to Hillary Lyons (Slow Food Russian River) who developed and deployed the social media campaign to fundraise through sales of our Joy + Justice bracelets. We have more for sale! All donations support the EIJ Working Group directly. Email charityjd@gmail.com

Photo link: https://flic.kr/s/aHsmFisSus