<?xml version="1.0" encoding="iso-8859-1"?>
<rss version="2.0" xmlns:georss="http://www.georss.org/georss"><channel>
<title>NCPR Topical RSS: turkey</title>
<link>http://www.northcountrypublicradio.org</link>
<description>Latest North Country Public Radio regional news by topic. Topic=turkey.</description>
<language>en-us</language>
<copyright>&#x2117; &amp; &#xA9; 2013, North Country Public Radio</copyright>
<docs>http://blogs.law.harvard.edu/tech/rss</docs>
<ttl>60</ttl>
<managingEditor>radio@ncpr.org</managingEditor>
<webMaster>radio@ncpr.org</webMaster>

<image>
<title>North Country Public Radio Newsroom</title>
<url>http://www.northcountrypublicradio.org/images/ncprorgsm.gif</url>
<link>http://www.northcountrypublicradio.org</link>
<width>51</width>
<height>12</height>
<description>NCPR provides locally-produced news stories from around the Adirondack and North Country regions of New York State, as well as Western Vermont, and Ontario and Quebec in Canada.</description>
</image>
<item>
<title>Natural Selections: Tryptophan</title>
<link>http://www.northcountrypublicradio.org/news/story/14797/20130131/natural-selections-tryptophan</link>
<description><![CDATA[ (Jan 31, 2013) Martha Foley and Dr. Curt Stager talk about tryptophan, and why you may need a new excuse for falling asleep after a turkey dinner. [<strong><a href="http://www.northcountrypublicradio.org/news/story/14797/20130131/natural-selections-tryptophan">full story</a></strong>]]]></description>
<pubDate>Thu, 31 Jan 2013 00:00:00 -0500</pubDate>
<enclosure url="http://www.northcountrypublicradio.org/news/images/tryptophan_240.jpg" length="14111" type="image/jpeg"/>
<georss:point>44.4386658 -74.2526581</georss:point></item>

<item>
<title>Thanksgiving as a teaching moment in Long Lake</title>
<link>http://www.northcountrypublicradio.org/news/story/20929/20121121/thanksgiving-as-a-teaching-moment-in-long-lake</link>
<description><![CDATA[ (Nov 21, 2012) Students, teachers and staff at Long Lake Central School celebrated Thanksgiving with a special lunch this week.  It included turkey and the usual side dishes: potatoes, stuffing, corn bread, carrots, and pies o&apos;plenty for dessert.For the last three years, the school has celebrated the Holiday with special meals during their usual lunch periods.  But on Monday, the entire school celebrated with one big meal — everyone ate together in the gymnasium.  The highlight was locally grown vegetables and dishes prepared by the students.  The staff and teachers are hoping the annual event allows their students to learn more about creating community, cooperation and fun by commemorating our national harvest festival.   Todd Moe has more. [<strong><a href="http://www.northcountrypublicradio.org/news/story/20929/20121121/thanksgiving-as-a-teaching-moment-in-long-lake">full story</a></strong>]]]></description>
<pubDate>Wed, 21 Nov 2012 00:00:00 -0500</pubDate>
<enclosure url="http://www.northcountrypublicradio.org/news/images/tablepic1.jpg" length="39678" type="image/jpeg"/>
<enclosure url="http://www.northcountrypublicradio.org/news/images/dessertpic.jpg" length="43491" type="image/jpeg"/>
<georss:point>43.9726899 -74.4204332</georss:point></item>

<item>
<title>Hunting for wild turkey, savoring a north woods morning</title>
<link>http://www.northcountrypublicradio.org/news/story/15634/20100507/hunting-for-wild-turkey-savoring-a-north-woods-morning</link>
<description><![CDATA[ (May 7, 2010) The spring turkey hunt is underway across the North Country.  For many outdoorsmen, it&apos;s one of the most challenging and satisfying hunts of the year.  The weather is generally good, there are few bugs, and the Adirondack Mountains in May are stunningly beautiful.  Brian Mann headed out this week with two veteran sportsmen from Moriah, in the Champlain Valley.  He sent this audio postcard. [<strong><a href="http://www.northcountrypublicradio.org/news/story/15634/20100507/hunting-for-wild-turkey-savoring-a-north-woods-morning">full story</a></strong>]]]></description>
<pubDate>Fri, 07 May 2010 00:00:00 -0400</pubDate>
<enclosure url="http://www.northcountrypublicradio.org/news/images/turkey1.jpg" length="157218" type="image/jpeg"/>
<enclosure url="http://www.northcountrypublicradio.org/news/images/turkey2.jpg" length="52602" type="image/jpeg"/>
<georss:point>44.0461111 -73.5050000</georss:point></item>

<item>
<title>Getting more out of Thanksgiving dinner</title>
<link>http://www.northcountrypublicradio.org/news/story/12522/20081127/getting-more-out-of-thanksgiving-dinner</link>
<description><![CDATA[ (Nov 27, 2008) On this Thanksgiving, a consumer expert says you can avoid wasting a lot of food with just a little planning. Lester Graham reports. [<strong><a href="http://www.northcountrypublicradio.org/news/story/12522/20081127/getting-more-out-of-thanksgiving-dinner">full story</a></strong>]]]></description>
<pubDate>Thu, 27 Nov 2008 00:00:00 -0500</pubDate>
<georss:point>44.5969200 -75.1733850</georss:point></item>

<item>
<title>A carnivore?s tofurky cooking lesson</title>
<link>http://www.northcountrypublicradio.org/news/story/12523/20081127/a-carnivore-s-tofurky-cooking-lesson</link>
<description><![CDATA[ (Nov 27, 2008) In many households today is the day to prep the big turkey.   But, some people will be eating Tofurky instead.  It&apos;s a meat substitute made out of tofu.  Rebecca Williams got a cooking lesson from a devoted Tofurky fan and her meat-eating boyfriend. [<strong><a href="http://www.northcountrypublicradio.org/news/story/12523/20081127/a-carnivore-s-tofurky-cooking-lesson">full story</a></strong>]]]></description>
<pubDate>Thu, 27 Nov 2008 00:00:00 -0500</pubDate>
<georss:point>44.5969200 -75.1733850</georss:point></item>

<item>
<title>Preserving the classic Thanksgiving turkey</title>
<link>http://www.northcountrypublicradio.org/news/story/8341/20061123/preserving-the-classic-thanksgiving-turkey</link>
<description><![CDATA[ (Nov 23, 2006) Deciding on the type of turkey for your big holiday feast isn’t always easy.  You can choose the usual supermarket bird, or you can get a kosher turkey, or one that’s been fed only organic feed.   You can also buy a heritage turkey – with little wilder history. Rebecca Williams found a farmer near her who’s helping to keep these older turkey breeds from going extinct. [<strong><a href="http://www.northcountrypublicradio.org/news/story/8341/20061123/preserving-the-classic-thanksgiving-turkey">full story</a></strong>]]]></description>
<pubDate>Thu, 23 Nov 2006 00:00:00 -0500</pubDate>
<georss:point>44.5969200 -75.1733850</georss:point></item>

<item>
<title>Natural Selections: White Meat, Dark Meat</title>
<link>http://www.northcountrypublicradio.org/news/story/3100/20001130/natural-selections-white-meat-dark-meat</link>
<description><![CDATA[ (Nov 30, 2000) The Thanksgiving holiday brought some questions to mind for Martha Foley about turkeys. For instance, why is dark meat dark? She and Dr. Curt Stager discuss turkey anatomy. [<strong><a href="http://www.northcountrypublicradio.org/news/story/3100/20001130/natural-selections-white-meat-dark-meat">full story</a></strong>]]]></description>
<pubDate>Thu, 30 Nov 2000 00:00:00 -0500</pubDate>
<enclosure url="http://www.northcountrypublicradio.org/news/images/turkeymeat.jpg" length="2541" type="image/jpeg"/>
<georss:point>44.5969200 -75.1733850</georss:point></item>


</channel>
</rss>
