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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://poa.st/objects/448d0da4-ec3b-44fe-adc6-815588e588d7">Bread up, Bro (sickburnbro@poa.st)'s status on Wednesday, 27-Nov-2024 00:38:00 JST</a><a href="https://poa.st/users/sickburnbro" title="sickburnbro@poa.st"><img src="https://gnusocial.jp/avatar/3752-48-20220814145041.webp" width="48" height="48" alt="Bread up, Bro" style="position: absolute; left: 0; top: 0;">Bread up, Bro</a><div><a href="https://nicecrew.digital/objects/e3448956-9331-478b-b826-1e06050c6ae7" rel="in-reply-to">in reply to</a><ul><li></ul></div></section><article><a href="https://nicecrew.digital/users/MeanwhileInOhio">@MeanwhileInOhio</a> I'm not going to say it's a *bad* turkey, but there are all kinds of tricks that get done to increase the weight of the turkey after slaughter:<br><br><a href="https://www.foodrenegade.com/want-some-turkey-your-salt-water/">foodrenegade.com/want-some-turkey-your-salt-water/</a></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/4070529#notice-7961253">In conversation</a><time datetime="2024-11-27T00:38:00+09:00" title="Wednesday, 27-Nov-2024 00:38:00 JST">about 6 months ago</time> <span>from <span><a href="https://poa.st/objects/448d0da4-ec3b-44fe-adc6-815588e588d7" rel="external" title="Sent from poa.st via ActivityPub">poa.st</a></span></span><a href="https://poa.st/objects/448d0da4-ec3b-44fe-adc6-815588e588d7">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: www.foodrenegade.com</div><h5><a href="https://www.foodrenegade.com/want-some-turkey-your-salt-water/">Want Some Turkey With Your Salt Water?</a></h5><div> from <span>Kristen Michaelis CNC</span></div></header><div>In a day and age when industrial food manufacturers bring us 100% orange juice that's not really 100% juice, or shredded cheese packed with wood pulp, is it any surprise that when you pay $4.99/lb for a supermarket turkey (even an "organic" one), you're actually buying a "bird" that's typically 40% salt water?</div><footer></footer></article></li></ol></footer></blockquote>

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Bread up, Bro (sickburnbro@poa.st)'s status on Wednesday, 27-Nov-2024 00:38:00 JSTBread up, Bro
in reply to
- Meanwhile In Ohio...
@MeanwhileInOhio I'm not going to say it's a *bad* turkey, but there are all kinds of tricks that get done to increase the weight of the turkey after slaughter:

foodrenegade.com/want-some-turkey-your-salt-water/
In conversationabout 6 months ago from poa.stpermalink
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  Want Some Turkey With Your Salt Water?
  from Kristen Michaelis CNC
  In a day and age when industrial food manufacturers bring us 100% orange juice that's not really 100% juice, or shredded cheese packed with wood pulp, is it any surprise that when you pay $4.99/lb for a supermarket turkey (even an "organic" one), you're actually buying a "bird" that's typically 40% salt water?

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