Monday, November 08, 2010

A "Sustainable" Thanksgiving

So I've been reading a bit lately about pasture-raised turkeys and am considering one this year for Thanksgiving. I've recently befriended a local farmer and am in the midst of trying some of her products. I've also been following the literary work of a few nutritionists in Baltimore, and found a piece I wanted to share on the definition of "Sustainable" and how to follow this path for Thanksgiving. Check it out here:

Nutritionist Mindy Athas (pictured) weighs in on the benefits of eating green.

"Sustainable is about eating in season with foods grown naturally and raised humanely, ideally within a 100-mile radius of your home. Health benefits come with choosing locally-grown, in-season foods. Without the need for long transportation, fruits and veggies can be eaten just-picked, at the peak of ripeness, ensuring freshness and maximum nutritional value. Organic, pesticide-free produce may also be higher in antioxidants. Antioxidants scavenge free radicals and protect the body's cells from oxidative stress, assisting in disease prevention. Buying from a local farm also fosters a relationship between consumers and their food. See"

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