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Ground Level Blog
Dave Peters

Remember turkey carcass composition?

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If you want to appreciate the changes in what we find interesting about food, check out this 1987 MPR News report from the turkey-eating front.

MPR News project manager/producer Marc Sanchez dug it out of the archives this week and it's clear we've gone through an attitude adjustment in the past 23 years.

These days we're all about free-range, natural, local and sustainability. Back then, as the interview with a University of Minnesota food specialist shows, "genetic selection" and "carcass composition" were in vogue.

It's been a while since I've heard anybody talk with pride about how researchers know better than turkeys what they should eat and how much faster turkeys get big every year.