From a quick survey of recent advances in turkey science, it looks as though producers still have a lot to learn about processing their birds to give them the best cooking qualities--so that cooks have at least a fighting chance of making a tender, succulent roast.
My post last August about the weak claim of grass-fed beef to healthful quantities of omega-3 fatty acids has drawn a skeptical response from Robert Buxbaum, who found a contrary view in Michael Pollan's important new book, The Omnivore's Dilemma. I'd like to dissect the discussion a bit, because I think it's a cautionary example of how easily speculations about food and nutrition can stray from the facts, become accepted as fact themselves, and end up being unintentionally misleading.
