Stubbins, Watson, Bryan & Witucky Co., - November 2019


WHERE DID YOUR TURKEY COME FROM? Do Thanksgiving Day Locavore Style


Mike Bryan

Happy Thanksgiving! I cannot believe how fast the year has gone by and that we are in the holiday season once again. I am looking forward to spending time with the family during Thanksgiving and Christmas. Even though we are entering a very busy time of the year for family, we are also very busy at our office. I’ve continued my interview series with local care facilities that I started earlier this year. I have two remaining Medicaid and Veterans Benefits seminars scheduled for Nov. 19 and Dec. 17 at John McIntire Library as well. This month, I interviewed Cassie Riffee. She is the director of admissions and marketing at two of Muskingum County’s care facilities, The Oaks at Northpointe and The Oaks at Bethesda. The Oaks at Northpointe is available for assisted living, memory care, and post-acute health care services. The Oaks at Bethesda is available for assisted living and post-acute health care services. Please visit the links below to watch our interviews. See our website at upcoming-muskingum-county-seminars for details!

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 wonderful month!


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