No matter where you are in the U.S., chances are your Thanksgiving dinner will center around a turkey. But few of us ever think about what it takes for that bird to go from feathery creature to the roasted, fried or smoked showpiece on the dinner table.
Ahead of the holiday season, CPR News got curious about this little nuance. So, we decided to visit one of the few places in Colorado still raising turkeys the old-fashioned way: Jodar Farms in Fort Collins.
On a cool November morning, farm owner Aaron Rice strolls through acres of golden grass to an open-air enclosure where about 150 turkeys wobble and gobble. They have surprisingly white feathers, contrasted by big red heads. Rice has been raising poultry and pigs here for nearly 15 years. The small, family-run operation serves their community through a CSA membership program…