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WHERE DID YOUR TURKEY COME FROM? D o T hanksgiving D ay L ocavore S tyle
FROM THE DESK OF Jeffery L .Robinette
PLEASE DRIVE SAFELY THIS THANKSGIVINGWEEKEND!
When you plan your next driving trip, plan to get some sleep. Driving while drowsy can be as dangerous as texting while driving or DUI. Sleepiness can cause slower reaction times, blurred vision, lapses in judgment, and delays in processing information. Thanksgiving is a time for reflection and grateful celebration. Keep it fun by keeping it safe! Get a good night’s sleep (7–9 hours) before you begin your trip. Plan breaks; don’t be so rushed to arrive at your destination that you can’t stop for rest. Stop every 100 miles or two hours for a walk, run, snack, or drink. • • Tips for Not Becoming a Statistic: • If you think you could fall asleep, pull over and take a 15–20 minute nap. Avoid driving at times you would normally be asleep. Avoid alcohol and medicines that cause drowsiness. Caffeine can increase alertness for several hours, but you will still need adequate rest if you want to prevent fatigue related errors. • • • • Bring a buddy who can share the driving. •
On Thanksgiving Day, tables across America creak under the weight of platters of cranberry sauce, green beans, rolls, stuffing, sweet potato casserole, and pumpkin pie. Above it all towers the day’s crown jewel: a steamy turkey, fresh from the oven. As much of an institution as that turkey is, many of the people divvying up the meat on Thanksgiving have no clue where it came from. Home cooks can usually offer a grocery store and brand name, but that’s about it. This blind spot says a lot about the American food system, which often prioritizes convenience and annual earnings over flavor and environmental impact. Over the last few decades, a grassroots movement of chefs, foodies, scientists, animal advocates, and environmentalists has sprung up to convince Americans it’s time to pay attention to where their food comes from—Thanksgiving turkey included. Members call themselves “locavores” and do their best to eat foods grown in their own regions by farmers with transparent practices whom they know by name. Because of this trend, the U.S. has seen a boom in farmers markets over the last 20-plus years, from less than 2,000 in 1994 to nearly 9,000 today. Locavores have myriad reasons for choosing food grown close to home. First, they say local food has better flavor. While conventionally grown tomatoes, for example, are often picked states away and gassed to turn them from green to red, farmers market tomatoes are usually plucked at peak ripeness less than 24 hours before they’re sold. Local food also
Have a safe and wonderful Thanksgiving weekend!
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