EDITOR’S NOTE: EACH TUESDAY MY GREEN SIDE BRINGS SIMPLE TIPS FOR GREEN LIVING TO THE CHRISTOPHER GABRIEL PROGRAM. WE ALSO HIGHLIGHT A FAVORITE GREEN SITE EACH WEEK. YOU CAN STREAM THE SEGMENT AT APPROXIMATELY 1220PM (CENTRAL) EVERY TUESDAY AT WDAY.COM OR, IF YOU’RE IN NORTH DAKOTA OR WESTERN MINNESOTA, LISTEN ON YOUR RADIO AT AM970 WDAY.
GREEN TIP: Try to plan a more sustainable Thanksgiving. Start by planning your meal based on local ingredients. Choosing a more sustainable way of eating supports your local farming community, is healthier and reduces your carbon footprint.
Plan ahead for perfect portions and leftover packaging. At least 28 billion pounds of edible food is wasted each year – more than 100 pounds per person.
Use Less Stuff has 42 Ways to Watch Your Holiday Wasteline (pun intended). They’ve created a convenient list of approximate food portions for your Thanksgiving meal:
- Turkey- 1 pound per person
- Stuffing- ¼ pound per person
- Sweet potato casserole- ¼ pound per person
- Green beans- ¼ pound per person
- Cranberry relish- 3 tablespoons per person
- Pumpkin pie- 1/8 of a 9 inch pie per person
Eat Local – Visit your local farmers’ market this Thanksgiving to pick up some locally grown produce as well as handcrafted goods. Think about what items are in season in your area and try to incorporate some of them into your Thanksgiving menu. And don’t forget to shop local for decorative and seasonal items such as gourds, pumpkins and other goodies to decorate your holiday table.
Locally, in the Fargo Moorhead area you can do this by visiting the 100-Mile Thanksgiving Farmers Market
Student’s from Concordia’s capstone history course and members of the Prairie Roots Food Co-op invite you to attend: THE REAL ROOTS OF THANKSGIVING – Bringing neighbors together to celebrate the local harvest
This year marks the 5th annual 100-Mile Thanksgiving Farmers Market at Concordia.
Where: the Atrium, Knutson Campus Center at Concordia College
When: Tuesday, November 26th, 2013 at 4pm to 7pm
For more information, visit http://prairie-roots.coop/?page_id=346
Prairie Roots Online will be open to the public to try out from Friday, November 22 through noon on Monday, November 25. Check out this easy and convenient way to get the best in local food. Pick up during this special promotional period will be at the 100-Mile Thanksgiving Market on Tuesday, November 26.
For more Thanksgiving ingredients and organic milk, meats and produce from a local store, visit Sydney’s Health Market in Moorhead.
Scrape Those Plates – The average American family wastes $600 in food each year. Instead of throwing away those uneaten leftovers or scraps, compost them instead. You can compost all sorts of organic materials and create rich soil that will make your garden grow and thrive.
Skip the Paper and Plastic – If you’re hosting a large group of people, it might be tempting to use paper plates and plastic cutlery. While this is considered a more convenient option, all that paper and plastic usually ends up in our nation’s landfills. Using glass or china plates and regular silverware is much better for the environment and if you have an Energy Star rated dishwasher, that makes it even better!
Carpool – If you’re traveling for the holiday, riding with several family members or taking public transportation will mean less carbon emissions than single-passenger vehicles.
According to Sustinable Table, the traditional Thanksgiving turkey is different today than it was 50 years ago. Today, 99% of all turkeys raised in the U.S. are the “Broadbreasted White” variety (sometimes also referred to as the “Large White”).
These birds are raised in confinement in extremely crowded conditions on factory farms. They live in unnatural, uncomfortable conditions and are fed a steady diet of grain and supplements like antibiotics, rather than the grubs, bugs and grasses they should eat.
They are produced because of their large, white meaty breast. The breasts of these turkeys are so large that they are unable to reproduce naturally. According to the Food and Agriculture Organization of the United Nations, without artificial insemination performed by humans, this variety of bird would become extinct in just one generation.
Industrial turkeys are often injected with saline solution and vegetable oils in an attempt to help improve the taste and texture of the meat. These factory farmed birds tend to be dry and tasteless, so cooks have developed a variety of methods to try to improve the taste. Turkeys are now marinated, brined, deep fried and covered with syrups, spices and herbs.
You have other options. You can order a heritage turkey, or you can look for organic and/or sustainable birds at butchers, specialty shops and at farmers markets around the country.
My Green Side’s web pick of the week:
Eatwild.com is an excellent source for finding safe, healthy, natural and nutritious grass-fed beef, lamb, goats, bison, poultry, pork, dairy and other wild edibles.
The site provides:
Comprehensive, accurate information about the benefits of raising animals on pasture.
A direct link to local farms that sell all-natural, delicious, grass-fed products.
Support for farmers who raise their livestock on pasture from birth to market and who actively promote the welfare of their animals and the health of the land.