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
100-Mile Thanksgiving Farmers Market
Locally, you can find a number of wonderful ingredients for your Thanksgiving meal and celebrate local foods at Concordia College in Moorhead. This year marks the 4th annual 100-Mile Thanksgiving Farmers Market at Concordia.
Where: the Atrium, Knutson Campus Center at Concordia College
When: Tuesday, November 20th, 2012 at 330pm to 7pm
For more information, visit http://www.cord.edu/About/sustainability/food1.php
For more Thanksgiving ingredients and organic milk, meats and produce all year long, visit Sydney’s Health Market in Moorhead.
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.
On to the leftovers:
You know you’re going to have them so make a plan. The Alternative Consumer has a wonderful suggestion in their green Thanksgiving guide.
Avoid plastic wrap. Most plastic wraps contain PVC which quickly winds up in landfills and has been linked to harmful environmental consequences. Use aluminum foil or, even better, send family home with glass or ceramic storage containers that they can return to you.
Or, call your guests and ask them to bring their own container if they’d like leftovers.
Above all, take time to enjoy the day!
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.