BODY + SOIL
Talking Turkey: From Animal Monoculture to Biodiversity
with Frank Reese and Jed Greenberg
In this special ‘Thanksgiving’ episode, Frank Reese and Jed Greenberg of Good Shepherd Conservancy are talking turkey. Frank gives an incredibly fascinating in depth run down of the history of the poultry industry, from the incredible men and women that defined standardbred poultry in the 1800’s to the rise of industrial poultry in the mid 1900’s and how the industrial model really set the tone for other confinement operations with other species. He discusses how he came about preserving biodiversity in a world that favors animal monoculture and genetics in a time where 1 breed of livestock goes extinct each week and why biodiversity is so important. We also explore the studies that show that standardbred birds can have a lower omega 3:omega 6 ratio based on genetics alone! In the end, we talk about turkey specifically and the mission at Good Shepherd to bring better raised poultry to everyone!
We also talk about:
- Cooking heritage turkeys
- & so much more
Find Frank + Jed:
Order Turkeys: If you’re in Colorado/local to Denver: https://westerndaughters.square.site/product/heritage-turkey/1100, If you’re anywhere else: https://heritagefoods.com/collections/turkey-poultry
Eating Animals by Jonathan Safran Foer
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Welcome to Ground Work – a space to explore our minds, bodies, and the soil beneath our feet. Join me, Kate Kavanaugh, a farmer, entrepreneur, and holistic nutritionist, as I get curious about human nature, health, and consciousness as viewed through the lens of nature. I’m digging into deep and raw conversations with truly impactful guests that are laying the Ground Work for themselves and many generations to come. We dive into topics around farming, biohacking, regenerative agriculture, spirituality, nutrition, and beyond. Get curious and get ready with new episodes every Tuesday!