<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/8a360bc6-d568-43d6-8313-d0acd9834ac4/D7E7DF2B-FD42-4D5D-8459-90EF7F45DC02/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2007/11/07/dining/07turk.html?th=&adxnnl=1&emc=th&adxnnlx=1194445859-drASMAeIDYs3Zga+NP3sbQ" href="http://www.nytimes.com/2007/11/07/dining/07turk.html?th=&adxnnl=1&emc=th&adxnnlx=1194445859-drASMAeIDYs3Zga+NP3sbQ" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/07/dining/07turk.html?th=&adxnnl=1&emc=th&adxnnlx=1194445859-drASMAeIDYs3Zga+NP3sbQ"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.nytimes.com/img/D70E7869-E76A-460E-B031-D16BD35D3270" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/07/dining/07turk.html?th=&adxnnl=1&emc=th&adxnnlx=1194445859-drASMAeIDYs3Zga+NP3sbQ"><P>To someone less smitten with turkeys, the birds Mr. Reese is now trying to save on his Good Shepherd Turkey Ranch, an 80-mile drive straight north from Wichita, look as strange as space aliens. They have names like Narragansett and White Holland and once were the deeply flavored anchors of the Thanksgiving table. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2007/11/07/dining/07turk.html?th=&adxnnl=1&emc=th&adxnnlx=1194445859-drASMAeIDYs3Zga+NP3sbQ"><P>On Sunday, Mr. Reese picked out the turkeys he believes will pass the best genetic traits to the next generation. They are the birds with the right markings, the best builds for a life on pasture and the right ratio of meat to bone so his turkeys don’t end up like the average supermarket bird, with 70 percent of their bodies breast meat. The rest of his turkeys made their first and last trip off the farm, headed to a Nebraska slaughterhouse. By mid-November, they will be in the kitchens of people who paid as much as $209 a bird. </P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/D7E7DF2B-FD42-4D5D-8459-90EF7F45DC02/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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