photo by Brian Olson
conscious eating
Giving Thanks for a Healthy Feast How to Lighten Up Thanksgiving Fare SUPPORT LOCAL SMALL BUSINESSES!
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he heart and soul of any thriving community is comprised of local business owners and right now, more than ever, THEY NEED US! And we need them. Certainly, stressors are high and budgets are tight, but when making needed purchases, COMMIT to shopping in person or online at local, small businesses whenever you can. Choose local markets, buy direct from local farmers and opt for take-out from your favorite restaurant. We need each other to stay balanced and healthy, supporting our immune systems, our rest and renewal, and our environments. Check in with local specialists, retail stores and practitioners about inventory and resources to support diet, stress and sleep, to optimize a healthy mind, body and home. Take care of our communities -
THINK LOCAL, BUY LOCAL. 30
Lancaster-Berks
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by April Thompson
ue to travel restrictions, tighter budgets and concern for family members that may be older or have underlying health conditions, Thanksgiving might be a smaller affair this year, but that’s no reason to give up on having a scrumptious, celebratory meal. With a little creativity and lots of flavor, our treasured American holiday need not suffer. Giant turkeys may not grace as many tables as usual, so it’s the perfect time to up the side-dish game, embracing healthier options and taking full advantage of an abundant supply of delicious, in-season produce. To right-size the Thanksgiving spread for carnivores, “Get a Cornish hen or another small bird from a local poultry producer, or consider turkey parts like breasts or thighs, instead of cooking an entire big bird,” advises Steven Satterfield, co-owner and executive chef of the Miller Union restaurant, in Atlanta, and author of Root to Leaf: A Southern Chef Cooks Through the Seasons. For sides that rate high in both nutrition and taste, the James Beard winner favors in-season veggies like brassicas and Asian greens. “Napa cabbage is great roasted, grilled or prepared raw as a salad. Brussels sprouts shaved on a mandolin and sautéed briefly with shallot and garlic, and dressed with apple cider vinegar and diced apple, is another nice option,” Satterfield says. One of his go-to dishes is a root vegetable salad with shaved celery root, walnuts, apples and dried cranberries with a simple dressing of olive oil and lemon.
