Seven Sons

In the spirit of the trendy idea of knowing where your food comes from, and in the spirit of Thanksgiving, the farm-to-table restaurant The Linkery in San Diego has a blog post that shows (in a s slightly graphic way, since that’s the way life is) some of the staff catching, killing and packing pasture-raised turkeys.

We have a lot to be thankful for in the United States, but odds are that, at least in the last 50 years,  giving a shout-out to the people who raise our food has never been a popular pre-meal prayer at the holiday table. And obviously I’m not talking about the corporate suits at Butterball and Stouffer’s.