Tracking Your Turkey

Ruth Reichl, Editor in Chief of Gourmet magazine, explores the new trend of raising turkeys the old-fashioned way. Patrick Martins and Todd Wickstrom, founders of Heritage Foods USA, explain how their customers get to know their poultry—from choosing the farm on which it’s raised, to watching its progress via a farm web-cam. And Brian Halweil, author of Eat Here looks at what it means to seek out local foods in a global market. Then, two-time Heavy Weight Champion of the World George Foreman celebrates the art of grilling with his latest cookbook: Indoor Grilling Made Easy. Next, dance critic Robert Gottlieb studies the legacy of George Balanchine in The Ballet Maker. Finally, Peter Steinhart looks at why humans draw, and what drawing can depict that photography can’t, in The Undressed Art.