Make this year a green Thanksgiving

The date of the first Thanksgiving is a mystery. Most historians agree the pilgrims of Plymouth, MA celebrated the first Thanksgiving in 1621. More than two hundred years later, Abraham Lincoln declared the last Thursday in November a national day of thanksgiving.
Finally, in 1941, Congress declared Thanksgiving a national holiday. That year, American families, enjoying their first “official” Thanksgiving meal, feasted on far different fare than their ancestors had in Plymouth. “Progress” brought canned cranberry sauce and gherkins. The turkey, its origin unknown, was stuffed with cubes of Wonderbread and slices of celery.
Canned vegetables and instant mashed potatoes, still popular today, defile Thanksgiving. To counter this trend, zealous chefs and conservationists suggest trying a sustainable Thanksgiving. A delicious, sustainable Thanksgiving is beneficial to the earth and the local economy. More importantly, though, a sustainable Thanksgiving is an authentic Thanksgiving.
The centerpiece of the holiday meal is the turkey. Locally raised, organic, free-range turkeys are ideal. You can find just such a bird at the Farmer’s Market, Whole Foods, or Trader Joe’s. Go to www.localharvest.org to find a turkey farm near you! A local turkey is typically raised organically, without hormones and antibiotics, fed organic feed and allowed to roam, so it is not a far cry from the fresh, wild turkey caught and killed for the first Thanksgiving! Vegetarians may consider another sustainable option: a “Tofurkey,” which is made with tofu.
Local produce abounds at farmer’s markets and at some grocery stores, like Harris Teeter and Whole Foods. These fruits and vegetables are fresher and more nutritious than those that have travelled long distances.
Often, the fruits and vegetables in grocery stores are harvested before they are ripe, and gain color and soften during the shipping process. The longer fruit remains “on the vine” the more nutritious it becomes. Plus, once food is harvested, its nutritional value decreases over time. The fruits and vegetables you find at Food Lion may be months old, and virtually devoid of nutritional value.
A truly sustainable Thanksgiving requires more than simply gorging on local green beans and over-sugared baked apples. Recycle and compost any waste. If you do this regularly, it is possible to produce only 5 lbs of trash per year. Indoor composting trashcans are available for apartments and dorm rooms at www.naturemill.com. Also, avoid plastic dishes and napkins. China and cloth napkins add class and an eco-friendly vibe to celebrations.
Finally, serve organic beverages. Local and organic beer and wine are available at most grocery stores. Also, avoid bottled water. Interestingly, tap water is regulated by the Environmental Protection Agency, whereas bottled water is not because it is transported within states. Drinking tap water reduces your impact on the environment significantly by eliminating plastic bottles as waste and the pollution created through their transportation.
A sustainable Thanksgiving requires no more work or cash than a typical Thanksgiving, but the impact of having a sustainable Turkey Day is enormous. You’ll reduce carbon emissions while supporting local farmers. And, really, I can’t think of a better way to say, “Thanks.”
 

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