Eat local for Thanksgiving” challenges are underway, and Annie Conley with the Western Sustainability Exchange has some tips for the holiday table. First, check with your independent grocer and natural food store to see who carries local turkeys or try a local grass-fed beef roast or pastured pork as the holiday center piece. And she says don’t hesitate to think outside the traditional box.
She says Missourians can contact summer farmers market vendors to see who has stored squash, pumpkins, onions and potatoes available. And search old books, magazines and the Internet for recipes from 50 to 100 years ago, when ingredient lists focused more on what was locally available.
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