Jamie Gumbrecht

In the days before Thanksgiving in 2008, I’d read stories about how to raise a heritage turkey or cook a heritage turkey, but nothing that explained why or who does it. Liz and Tim Young answered my questions with 76 acres in Elberton, Ga., birds that cost $4.75 per pound and a waiting list they cut off at 100. It was their business, but also their passion. They were happy to raise the birds, and to kill them, because they felt they were doing it the humane way. My story and photos ran on Page One of The Atlanta Journal-Constitution on Nov. 26, 2008.

Read the story: A slice of heritage for Thanksgiving

See the photos: Elberton’s heritage turkey farm