It's the time of year when we gather with family and friends and often have a big meal.
In this week's "Your Green Life" Meteorologist Jeff Edmondson offers a few tips to green up your Thanksgiving.
When you're planning and preparing a meal, the freshness of the food can determine how tasty it turns out. One thing that can help with the freshness is choosing your ingredients locally.
"Since World War II our family has been buying fresh birds and they all come from Minnesota, so we haven't cheated on Quality", said Paul Wrazdlo with Old World Meats.
By buying regionally grown turkeys, the travel time from seller to store, is shorter, reducing Fossil Fuels. By selling fresh turkeys the taste is preserved.
"Once we freeze the bird, it breaks down the muscle, and you lose the moisture", said Paul Wrazdlo.
But it goes beyond turkeys. Whole Foods COOP also buys locally grown produce.
"We've got cranberries from Wisconsin; we have got carrots from Wrenshall. We have got squash and potatoes from the Twin Ports area", said Shannon Szymkowak with Whole Foods COOP.
To keep your Thanksgiving meal green think about your menu and buy locally whenever possible.
"So if that apple is picked in Washington State lets say, there are a lot more food miles on it then if it was picked in Bayfield, Wisconsin", said Shannon.
In Duluth, Jeff Edmondson, the Northlands NewsCenter.
Here's one more important tip for your Thanksgiving meal.
Cook your turkey separately from your stuffing for moister turkey meat.