Eat Local turkey

Published on November 24th, 2008 | by Beth Bader


How Local Will Your Thanksgiving Be?

The phone rang on Friday. It was our CSA farmer, “Farmer Dan.” We then went through the list of everything he had from the greenhouse and field and how much I needed. Arrangements were made for a special drop at one of the restaurants he sells to. Ten minutes later, part of my menu for Thanksgiving changes, salad is now on, and broccoli, another sweet potato dish, five pounds of late season apples mean a pie and applesauce both.

At the last farmers market of the season, I purchase spinach and more pecans. The pies will now include pecan. My spouse is off picking up our turkey, just butchered Saturday. There, he will get pork sausage and more pecans, both of which will go in the stuffing. Whatever else looks good, more eggs, whatever we can buy, he will get.

It’s not hard to Eat Local, even at Thanksgiving. After four years in the pursuit, the “challenge” is really more of a habit. It seems daunting, here at the bleakest tail end of the harvest, to ask someone to do a local Thanksgiving. Especially when just getting the dinner made at all is a chore. Eating local is a process. Like many important relationships in your life, the relationship to food takes time to establish. Start with just one item. Local honey on the bread, some herbs. Whatever you can.

Then, over winter, begin to learn about your local food shed. Sites like or your local food circle site are a great source. Plant your early spring starts for a garden. Plant some ideas of where you can find local food. Plant these few seeds, and from this, your food relationship will grow. Richly.

It just takes one small seed. Have a wonderful, local holiday.

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About the Author

Beth Bader is co-author of the book, The Cleaner Plate Club. She is a passionate "Local Food" advocate and an author for the Eat Local Challenge. She loves creating healthy, family-friendly, seasonal foods, family dinners, cooking for friends, and cooking with her child. You can her at The Expatriate's Kitchen.

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