Word: perodeau
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Dates: during 1980-1989
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SELLING only 300 turkeys a year, Sage's market on Brattle St. can't match Mayflower's volume. But manager Dwight D. Perodeau was able to offer some insight into turkey farming...
...Perodeau says the turkeys are put down by mechanical means. "My understanding is that they use an electric knife. They hang them up by their legs, cut their jugular veins and let all the blood drain out. It gives them a nice golden-yellow color...
...says the manager, even retail grocers are not permitted to see the parts of the farm where slaughtering takes place. "They don't let you see the actual killing process. But that's just as well, I suppose," Perodeau says...