OUR VOICE

We all remember our first time… to cook a turkey, that is! I lost my turkey-ginity in 1999. And oh, boy, was it a disaster.

Picture, if you will, 14 people in a 1200 square-foot condo, with no apps and plenty of vodka, waiting for a 20lb bird to cook in a 30-year-old oven with only one working element.

Did I say disaster? I meant armageddon.

By 5 pm, with a mostly raw bird and a sotted family on the verge of an epic Southern brawl, I concocted a dip made mostly of potted ham from our emergency/earthquake kit and threw it, along with some stale crackers from the back of my pantry, onto the coffee table. It was positively Dracula-esque. Carrion birds descending on a kill.

Eventually, my father-in-law sloshed over with an inelegant, if timely, solution to end what everyone was calling “the great turkey embargo.”

“Nuke it,” he said.

“Bingo!” I said. So I cut that turkey up and zapped it.

Finally, at 7:30, we sat down to a mummified turkey-jerky that we ate with the delight of refugees. And all was right with the world.

I share this pitiful tale because I want to help all of you. Learn from my mistakes, dear friends, and heed these chicken-nuggets I’ve learned in the turkey-trenches.

5 Thanksgiving Turkey Tips

A smaller, unstuffed turkey cooks faster and uses less energy, no matter how you cook it. Plan extra time to get the turkey ready for the oven, and to let it rest when it comes out of the oven. This is paramount for your sanity and your guests’ hungry bellies.
Choose sides that can cook along with the turkey. It saves time and energy. Plus, everything will be ready at the same time, so you’re not waiting for the rolls to come out of the oven before you can serve dinner.
Brining is usually unnecessary, so save the water. Coat your bird with olive oil or butter prior to roasting and you’ll have a crispy-on-the-outside, juicy-on-the-inside bird without brining.
Choose a fresh, organic turkey over a frozen one. It’ll taste better. You may pay a bit more per pound, but you’ll ultimately get more actual meat since it won’t be puffed up with the salt water solution that processed turkeys get.
Always, always have a back up plan in case of a turkey disaster.

Elizabeth Chatellier, MA, RDN

Is Hydroponic Farming Organic?

By Oatie at Wild Oats | 0 Comments | Posted 11/29/2016

Here at Wild Oats we’re all about organics and informing our community on how to nourish their bodies and minds with the best. In most recent news, it’s hydroponic and aquaponic farming, in fact, this alternative method of producing fruits
READ MORE →

Five Thanksgiving Sides Dishes You Need to Try

By Oatie at Wild Oats | 0 Comments | Posted 11/22/2016

Thanksgiving is just around the corner and although the talk is all about Turkey, sides might be my favorite part of the entire meal. While on the hunt for some new favorite side dishes, I found these delicious recipes that
READ MORE →

Wild Oats Announces Next Step in Affordable Organics Movement

By Oatie at Wild Oats | 78 Comments | Posted 10/27/2016

First off, we would like to extend our heartfelt appreciation to our amazing customers for their ongoing support as we continue to lead the effort to make affordable organics available to all. As many of you know, Wild Oats has
READ MORE →

Eating Versus Drinking Calories: What’s the Difference?

By Elizabeth Chatellier, MA, RDN | 0 Comments | Posted 10/20/2016

According to researchers, your brain registers liquid calories differently than it does from eating solid foods. For example, say you were to drink a tall glass of orange juice. OJ is naturally high in sugar, and sugar contains calories. An
READ MORE →

Lovely White Beans with Rice

By Elizabeth Chatellier, MA, RDN | 4 Comments | Posted 10/19/2016

Over fifteen years ago, the mother of my first boyfriend taught me how to make the most delicious white beans with rice. White beans add a wonderful body to any rice or pasta dish. This recipe is based on her
READ MORE →

1 2 3 »Last