NEW YORK -- Spurred by the popularity of the slow food movement, consumers are gobbling up heritage turkeys at a rate that's anything but sluggish. "About 15% of the turkeys I'll sell [this Thanksgiving] are going to be heritage turkeys," said Pete Davis, senior director, meat, seafood and sushi at 11-store Bristol Farms, Carson, Calif. "I don't want to run out of them this year but it's fine and dandy if I do because it creates higher demand and more mystique." More than 50 years ago, ...

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