getting the smoker ready

Jeremy stoked the fire with cherry from our woods. The weather was very hospitable, a pale blue sky looked benevolently from above as he put the Narragansett turkey in his very home-made smoker at about 1PM, and continued to allow it to smoke until it reached an internal temperature of 160 degrees. When he brought the bird in, the kitchen filled with the rich smokey aroma as we admired its mahogany skin.

My baguettes will be sliced as the base for the turkey meat, and smeared with fresh mayonnaise, and topped with cranberry relish with bosc pears, raisins, a little jalepeno pepper and lime juice.

pork sausage with fennel and peppers, served with just-baked Rye and mustard.

The documentary project attempts to answer questions regarding sustainability as we humans increase our consciousness about how our food animals are raised: how do we balance the ethical and health implications that arise when we try to grow large amounts of cheap protein, and what is the actual cost of the practices that have evolved to meet that demand ? We believe that the answer comes with a compromise: if we eat less volume but better quality protein we will gain tastier more satisfying meats, improved health, and get to support the earth’s environment and the rural communities from which our food is produced.

We hope to see you tonight so we can share these wonderful tastes, and get you ready for the feast on Thursday!
Happy Thanksgiving!