Tips for a Green Thanksgiving
Time for Thanksgiving Turkeys!/Photo: Tim Sloan, Getty Images
The center of attention for most of us is the turkey. The Sierra Club recommends "heritage turkeys." Most of the turkeys you'll find in supermarkets are Broad-breasted Whites, which have been industrially bred since the '60s to produce a big breast quickly and cheaply. "Heritage turkeys" is a collective name for several breeds which take longer to raise, but are reputed to taste better. Plus the biodiversity of the breeds makes for a healthier, more environmentally-friendly bird.
If you're having a meat-free Thanksgiving, there's always a Tofurky® Roast! Created in the '90s by Turtle Island Foods in Oregon, this ingenious vegetarian dish is the graceful compromise between tradition and strong "no food with a face" beliefs.
Thinking about side dishes? YumSugar has a collection of fun ways to use the food to serve itself. Apple cider in apple cups, soup in squash bowls -- it's festive and gets whole foods on the table. And remember to use locally grown, organic fruits and vegetables, especially potatoes -- they're on the dirty dozen!
Naturally you wouldn't have to worry about undercooking the meat, or leaving food out for too long, but remember that cranberries are a natural antibiotic. It's a good idea to whip up some organic cranberry sauce
And while you're at the farmers' market, look for colorful gourds or vegetables you can use as table decorations -- skip the cut flowers; they're expensive anyway.
Of course you'll be composting any table scraps, but an even better approach is to only make as much as you need. Check out this spreadsheet based approach from Instructables, which even creates a shopping list for you.
I feel more organized already. Now I just need to do the shopping ... and the prep ... and the cooking!
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