Thanksgiving: it's all about tradition. But who says the turkey has to be one of them?

This week, we're thinking outside the roasting pan and exploring an unexpected alternative to America's favorite holiday bird: quail.

Joining the show is Brittney Miller, owner and CEO of Manchester Farms, the nation's oldest quail producer and a remarkable second generation family business redefining specialty poultry for over 50 years.

What began as a backyard operation by Brittney’s father Bill Odom in 1974, has grown into a nationally recognized farm producing over 80,000 quail each week. Today, Manchester Farms supplies premium, all-natural quail and quail eggs to celebrated chefs, restaurants, retailers, and home cooks nationwide.

Brittney grew up in the barns alongside her father, learning the business from the ground up. After earning her degree in Poultry Science from Clemson University and gaining experience in both corporate sales and fine dining hospitality, she returned to her roots to lead the family business into its next chapter.

And just weeks before Thanksgiving, we're talking about why this petite, flavorful bird deserves a place at the holiday table. From elegant alternatives to traditional turkeys to the growing appetite for specialty proteins, we're exploring how one family turned a little-known bird into a culinary favorite.

It's a conversation about food, family, entrepreneurship, and the courage to do things a little differently.

Sometimes the most memorable thing that can be brought to the Thanksgiving table is a whole new tradition.

Thanksgiving: it's all about tradition. But who says the turkey has to be one of them?
This week, we're thinking outside the roasting pan and exploring an unexpected alternative to America's favorite holiday bird: quail.
Joining the show is Brittney Miller, owner and CEO of&nbsp;<a href="https://manchesterfarms.com/">Manchester Farms</a>, the nation's oldest quail producer and a remarkable second generation family business redefining specialty poultry for over 50 years.
What began as a backyard operation by Brittney&rsquo;s father Bill Odom in 1974, has grown into a nationally recognized farm producing over 80,000 quail each week. Today, Manchester Farms supplies premium, all-natural quail and quail eggs to celebrated chefs, restaurants, retailers, and home cooks nationwide.
Brittney grew up in the barns alongside her father, learning the business from the ground up. After earning her degree in Poultry Science from Clemson University and gaining experience in both corporate sales and fine dining hospitality, she returned to her roots to lead the family business into its next chapter.
And just weeks before Thanksgiving, we're talking about why this petite, flavorful bird deserves a place at the holiday table. From elegant alternatives to traditional turkeys to the growing appetite for specialty proteins, we're exploring how one family turned a little-known bird into a culinary favorite.
It's a conversation about food, family, entrepreneurship, and the courage to do things a little differently.
Sometimes the most memorable thing that can be brought to the Thanksgiving table is a whole new tradition.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.