Eat what's in season where you live.
The original Thanksgiving feast included some of the foods we eat today, like pumpkins and turkey (or at least wild fowl of various kinds), because they were abundant and in season in New England at that time.
Try to include in your Thanksgiving feast what's in season where you live.
The freshest and best-tasting food always is what's in season.
The Natural Resources Defense Council has created a handy look-up so you can see what's in season in your state.
Ask for an organic or free-range turkey.
Most of us today eat farm-raised rather than wild turkey on Thanksgiving.
Get an organic turkey, which is raised with access to fresh air and fed a healthy, all-natural diet, which the latest research shows make them more nutritious than factory-raised meat.
You can get organic or free-range turkeys from local farmers and at many grocery stores.
If you can't find one, you still have time to buy one online and have it shipped to you.
Try these sources:
Use nondisposable or compostable dishes.
When it comes to dishes and utensils, the most eco-friendly are those you can wash and reuse when the feast is done.
But if you must use disposable ones, look for those made of recycled or biodegradable materials, like corn or sugarcane, rather than one-time-use plastic.
We have so much to be thankful for in this country, especially for the abundance of food and the chance to choose where and how we get it.
You can show your gratitude and enjoy your best and most satisfying Thanksgiving ever when you buy organic and local.
Read The Pleasure of Eating, by Wendell Berry.