People are already planning the perfect ingredients for their Thanksgiving meals. Shoppers at the Whole Foods Co–Op in Duluth are focused on ways to make the feast a little more sustainable.
But the key to making a sustainable meal is not where you go for your food, but where the food comes from.
Shannon Szymkowiak, the Promotions and Education Manager at Whole Foods Co-Op told me, "Buying in season, when your buying in season again that tends to bring the food closer to home and cut down on the traveled miles."
If you still have some vegetables left from your garden, this holiday is a great time to share them with the entire family. But for the items that you must buy look for things that are local. The Co–Op makes finding those foods easy for customers.
"The closer you shop to your home, the further miles there are that your food has traveled and not only is it greener, but it's a little more nutritious and usually a little bit tastier." said Szymkowiak.
Root vegetables, rutabaga, squash, and wild rice are not only staples in a turkey dinner, but also in–season items commonly grown in the Northland. And don't forget, nobody minds having Thanksgiving leftovers.
"Often times it doesn't take as long or as much oven time to double or triple that batch. So if you have the time to double or triple that batch and stick it in the freezer, you're going to save yourself time and energy later on." said Szymkowiak.
As for the main course of the meal, you can purchase free range turkey that has a more natural diet and life. Also to–furkey made from soy products for your vegetarian guests makes a great green meal as well.
Meteorologist Adam Lorch