Take Back Thanksgiving!
NOVEMBER 6, 2007 - A single letter, just 115 words long, is all that remains of the feast that inspired Thanksgiving Day. Written by one of the New Plymouth colonists lucky enough to have survived a first year in the New World, the letter doesn’t even hint at what was on the table. Scholars have had to make an educated guess. Most believe the original Thanksgiving menu was limited to corn raised from Wampanoag Indian seed, five deer provided by ninety visiting Wampanoag warriors, as well as wild turkey and other fowl, fish and shellfish, nuts and berries, and an indigenous species of squash. That Thanksgiving Day was, truly, a celebration of the local harvest.
It could be again. Like most things (and most of us), Thanksgiving has largely lost touch with its roots. The food on the table is as likely to have come from Romania or New Zealand as from nearby farmers’ fields. Meanwhile, the traditional turkey, Brussels sprouts, and pumpkin pie don’t make a lot of local sense to folks eating in Anchorage, Palm Springs, or Honolulu.
Let’s take back Thanksgiving as a celebration of the local harvest! In 2006, thousands of people across North America celebrated the first 100-Mile Diet Thanksgiving. This year, the traditional harvest feast is once again a rallying point for the local-eating revolution. It’s easy. Just put together your Thanksgiving dinner using foods from within 100 miles of where you live. There’s nothing tastier than fresh food, in season - and eating close to home is good for your health, the local economy, and the environment. There’s no better time to go local than the day that started it all.
How can I go local this Thanksgiving Day?
The good news: many of the traditional ingredients of a classic Thanksgiving dinner are in season and locally available across the U.S., from turkey to sweet potatoes to pumpkin. The harvest season is a time of abundance, and you might be amazed at what’s available. Simply visit your local farmers’ market or ask at your grocery about regional foods and producers.
Even better, consider shaking up your Thanksgiving routine - why not create some new traditions? Each of us lives in a unique landscape with a food history all its own. Which foods are the symbols of the place you live in? Why not give them a place of honor at the center of your table?
Do you need to go totally local? Many people enjoy the challenge and invention that comes with making an entire feast using strictly local ingredients. But there are no “rules.” Maybe cranberries don’t grow in your area but you can’t imagine your local turkey without cranberry sauce. Or maybe Mom’s famous pumpkin pie is a family favorite. So, serve it up! Getting back in touch with your local food system should feel like an adventure, not a chore.
By following this link to the newly redesigned The Daily Green, you’ll find five sample menus for five very different local Thanksgiving feasts. Some recipes are linked, but many of these dishes can be made using familiar or easy-to-find recipes with local ingredients and simple substitutions. Be prepared to experiment - and don’t forget to share your inspiration with other local eaters.
-JBM
