Thanksgiving – a time for celebration, a time of abundance and gratitude, and a time for connecting with family and friends.  Do we need to make this a green occasion?  After all it only comes once a year. 

Maybe that’s the clue.  For many of us in industrialized countries Thanksgiving isn’t the only day of plenty.  We tend to live in abundance all year round, so much so that it is difficult to remember to be grateful on this or any other day.  So let’s begin there, with gratitude. 

How often do any of us take the time to pause and reflect how very lucky we are?  Take a few minutes today to stop and list all those people, pets, events, and material riches for which you are grateful.  Take it a step further.  Let the people in your life know how important they are to you.  Write them a short note, make a phone call, or write an email.  Spend time with those who are the most important.  Even fifteen minutes spent with a child or a pet can make a big difference.  They depend upon you.  Or how about another fifteen minutes spent listening to your spouse, a parent, a good friend, or a valued colleague? They enrich your life every day.  Fifteen minutes is not too much time to spend saying “Thank you.  I feel blessed to have you in my life.” 

And when we are overflowing with riches, isn’t it natural to want to share?  Look around and see who could use a little abundance in their lives.  How might you make that happen?  Perhaps it’s inviting someone to Thanksgiving dinner who might otherwise be alone.  Perhaps it’s donating time help preparing dinners for the Salvation Army or donating to a food pantry.  Maybe it’s taking time to invite a neighbor to make holiday decorations. Think of the many small ways in which you could make another’s life a richer one. 

How else could we be more eco-aware this Thanksgiving?  Here are some ideas to consider: 

-If you are traveling for the holiday can you share the ride with others? 

-Inviting others to your house?  Use the phone or send emails, rather than paper invitations. 

-Use china and flatware, or silver, or biodegradable plates and cutlery that can be composted.  Use glass rather than paper containers for drinks. 

-Go easy on the turkey and serve more vegetables and fruits.  I’m not a vegetarian and giving up the turkey would be difficult, but I can certainly learn to eat less meat and more vegetables.   

-Go for a totally organic dinner, or as much as you can afford.  Organic turkeys can be expensive, so you could concentrate on an organic bird and the rest of the meal could be non-organic.  Organic turkeys can be ordered at the Mustard Seed.  Although we are past the order deadline for this year (usually the third week in October) the store orders a few extras, so you may still be able to get one.  They are delivered fresh the Tuesday before Thanksgiving and are delicious! 

-Buy as much fresh, local food as possible, with the least amount of packaging.  Carry reusable bags when you shop.   

-Consider organic wine, or wine from a local vintner. 

-Recycle paper, plastic and cans, when possible.  Put the vegetable trimmings into a compost pile.   

-Decorate the table with natural decorations.  Take a walk around and you will find acorns and pinecones, wild grape vines, and other interesting dried materials with which to decorate.   

-Use beeswax candles. 

-Send leftovers home with guests, and, or freeze leftovers for additional meals. 

-Want an interesting challenge?  Join the Treehugger “100 mile Thanksgiving Challenge.” (www.treehugger.com/files/2006/10/treehugger_100.php).  The idea is to create a Thanksgiving feast, not necessarily from traditional ingredients, that you can find within one hundred miles of your home.  Let’s see, there is maple syrup, honey, apples, apple cider, organic chicken and eggs, organic beef or lamb, flour, wine…what else? 

-Give thanks. 

Your turn:  How do you plan to make your Thanksgiving more green? 

Resources and inspirations: 

-Grindstone Farm, 780 Co. Rt. 28 (Tinker Tavern Rd), Pulaski, New York. Tel: 315 298-4139.  New York certified organic fruit and vegetable grower. Main season: March through December.  Grass fed organic beef.  Free range eggs. 

-Sugar Hill Farm, 116 Rice Road, Dekalb Junction, NY. Tel: 315 347-1039.  Certified organic beef, available through their beef-only CSA.  Non-certified organic produce.

-Food, Inc:  How Industrial Food is Making us Sicker, Fatter and Poorer- and What We Can Do About It, Edited by Karl Weber. 

Next week:  Scorecard:  The Second Three Months.