Sustainability | Ecotrope

A tour of Oregon's wind-powered tofurky factory

Ecotrope | Nov. 23, 2011 6:49 a.m. | Updated: Feb. 19, 2013 1:34 p.m.

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Wired Magazine ventured into the Turtle Island tofurky factory in Hood River, where they test to make sure their soy products don’t have a trace of genetically modified proteins, add natural flavors to mimic the taste of turkey, turn it into tubes of “firm brown putty” stuffed with bread cubes, steam the tubes, butcher them into “bird-sized portions”, and sample the texture to make sure it “tastes and chews just right.”

Wow. Who knew?

Turtle Island Foods has launched a web-based Tofurky Mobile that racks up miles for every person who joins their “Tofurky Tuesday” movement. Avoiding meat one day a week saves the carbon equivalent of 16.5 car-driving miles, the company calculates. The virtual Tofurky Mobile has racked up 322,575 miles since 2008 – the equivalent of more than 40 trips around the planet – from the 19,550 people who have pledged to go meatless every Tuesday. I wonder many miles it could go on Thanksgiving Thursday…

« Video from the vault: A farm-to-fork turkey

Happy Bird Day! See where the wild turkeys roam »


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