Don’t miss Mark Bittman‘s “Thanksgiving as a model for sustainable cooking” in The New York Times.
The one thing that is different about Thanksgiving is that we are less wasteful. For the rest of the year, Americans have a record for throwing out at least 40% of their food, while even before Thanksgiving we are figuring out what do do with all the leftovers. Perhaps we should make this our model for the rest of the year.
…The holiday also contains a solution to one of our greatest problems today: our eating. We’re finding it incredibly hard to feed ourselves the way we want. It’s not, as many think, because food is so expensive or we’re so short on time, but because we have a perspective on cooking that impedes our getting real value from our ingredients, or the most from our time.
On Thanksgiving, though, we get it right.
Click here to read the rest of this very important article.
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November 26, 2011
It’s not just that we tend to conserve more, it’s also one of the few “traditional” meals left in this country. And one where you can easily procure the ingredients locally, if you choose to make that effort. 🙂