Let's face it, the bird is pretty important to most Thanksgiving celebrations. Sure, there are vegetarians who embrace the "tofurkey" and those brave enough to admit that they do not care for turkey and prefer a nice fillet of beef and act accordingly. But come November 26, most tables will have a turkey on them. Make sure you have the bird you want by ordering ahead. Most butchers and meat counters are taking order now. Learn some Bird Basics (How to Choose Poultry) here.
Stay tuned to Local Foods where I'll be posting a Thanksgiving cooking tip or recipe every day between now and the big feast!
This video from the
New York Times about the bee hives that have been installed on the South Lawn of the White House is just wonderful - I love that the White House Carpenter has become the "First Beekeeper." Also entertaining is that he needs to clear with the Secret Service before he smokes the hives (something many beekeepers do before opening the hive for harvesting). His love of bees and honey comes across loud and clear.
I have felt so virtuous for so long because of my love of oysters. They are always on the Monterey Bay Aquarium's Seafood Watch "best choice" list; the low-impact aquaculture used to grow them seems to often clean the water they're grown in, since they eat plankton and algae they filter out of the water. Plus, for me here on the West Coast, plenty of supremely delicious oysters are awfully local.
Yet the New York Times reported today that one oyster farm is under threat of losing its lease with the National Park Service due to environmental impacts - from harbor seal threatening to eelgrass destruction - various studies have found. The farm refutes the accusations of damage (the seals are simply all at a different sandbar, visitors and tourists destroy more eelgrass that oyster farm boats), but my vision of the perfect nature-commerce balance is forever sullied, at least a little bit. I am reminded that eating well, eating sustainably, eating my principles is a never-ending balancing act of information and compromise and moderation.
Happily, it is not oyster farming in general that is under attack, just a particular operation in a unique place by specific people. Different studies have come to different conclusions. As interested as I am in reading about and deciphering the science, I am equally fascinated by questions of history and tradition and community that come up in this discussion (the oyster farm has been there for over 70 years), which all seem important in discussions of sustainability, too. I'll keep you posted.
