Thanks for mentioning the Oregon Gray (can't always remember the exact names of these past breeds) another functional meat bird gone by the wayside. I personally see a resurgence of interest in responsibly sourced foods and posts here on Backyard Chicken reflect that. More and more people are desiring to eat fresh and know where their food is coming from, even if all they do about it is grow a few squash and tomatoes and have a few hens. It is the dawn of a new day, I think. Hopefully, the result will be a resurgence of interest in older breeds that are suitable for the small holder that wants to know where his food comes from and takes a hands on approach to eating fresh. I believe the Midget White is alive and doing well. Not certain about the Beltsville. I have trouble calling Heritage Turkeys meat birds because they don't have much meat. Probably of all the breeds the Midget White is best suited for small holders and I think demand is up for them. They really are a functional meat bird and pretty cute too! Really liked your pictures of your MW crossbreds, they are beautiful. Maybe next year I'll get some of those. People do raise them and they are available. I'm afraid that turkeys will never be able to compete with any of the chicken breeds when it comes to laying eggs though. Chickens are much easier to raise, cheaper to feed and care for, less susceptible to diseases and have a much longer laying period and much earlier maturity. I can't really see much difference in taste between turkey and chicken eggs, though there might be some. I have eaten some of mine, but will be glad when the chickens I have mature and start laying.
When I was young (a long time ago) few people kept chickens, everyone wanted to get everything from the grocery store. Admittedly, many of those people grew up on farms and were glad to escape the hard work. I had pet chickens at that time and was one of only a few in my small hometown that did. Now, there are so many everywhere! I think it is a good thing.
