It's a busy time of year for turkey farmers around the country. And these days, with the growth of the local food movement, small family farms are struggling to keep up with all the orders for birds. So, we went to find out what one New England farmer is doing to get her gobblers from the field to the table. Enter the "abattoir."
On a recent chilly November morning, I visited Kate Stillman's farm, a 160-acre spread nestled in between some little hilly pastures and some woods. It's a beautiful little place. And it's been a farm here in Hardwick, Mass., since the early 1800s.