5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Craig Rogers is the shepherd and owner of Border Spring Farms in Patrick Springs, Virginia. Along with raising and selling “Certified Naturally Grown" and "Animal Welfare Approved" lamb and sheep to local chefs like Josh Smith and Bryan Voltaggio, he’s the occasional turkey wrangler - raising 100 to 200 heritage turkeys every year as a bit of hobby in the name of sustainable poultry.
Now, he's dropped by to talk turkey - heritage, that is - and why you should save the frozen bird for turkey bowling.
Five Reasons to Enjoy a Heritage Turkey this Thanksgiving: Craig Rogers
Excerpt from today's e-mail exchange with Stacia Deshishku, CNN's White House Sr. Supervising Producer: "I am obsessed with the cornbread v. sausage v. oyster stuffing debates!"
You and me both, sister. As so many Americans did, I grew up on Stove Top Stuffing. Then, as probably the vast majority, uh, didn't, because I fancied the flavors so much, I took to making myself little after-school snacks of toasted bread stirred with margarine, a splash of instant bouillon and a sprinkle of Bell's Poultry Seasoning. I fixated on those flavors the 364 non-Thanksgiving days of the year. (There are reasons I've chosen the career path that I have.)
This all goes to say that until I started celebrating Thanksgiving with the families of college pals (Kentucky was a long, expensive schlep for a broke art student in Baltimore), I had no idea that stuffing - or "dressing" if you roll that way - had any sort of regional variations. Who knew you could branch beyond bread, sage, thyme and the usual seasoning suspects and add oysters, andouille sausage, chestnuts, rice, giblets, raisins, White Castle Slyders or even peanuts? For that matter, cornbread was suddenly a viable swap for stale white bread and one could dally with pumpernickel if the mood were right.
Hey – it's a free country, after all. (Unless you're sticking dried cherries in there. That's just nasty.)
Sink your teeth into today's top stories from around the globe.
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's photo contributor Suzanne Malveaux covers the White House and is the primary substitute anchor for The Situation Room with Wolf Blitzer.