Prof. Christine Baes was interviewed in The Atlantic [1] about breeding tastier, healthier, happier turkeys. The interview touches on the work she is doing together with Dr. Ben Wood, Prof. Alexandra Harlander (Animal Biosciences) , Prof. Shai Barbut (Food Science), and a number of graduate students and postdoctoral researchers. The research, which focusses on linking health, behaviour, and production traits and uncovering genetic associations in turkeys, was funded by Genome Canada with industry support from Hybrid Turkeys ( A Hendrix Genetics company).