October 7, 2009 - 2:33pm

A Thanksgiving that gives back

You’re cooking a 10-pound bird. Your oven will likely be going full-blast for about eight hours. You’ve got six different side dishes and your drawstring sweatpants at the ready. You’ve blown up several air mattresses to accommodate your guests’ inevitable post-meal food coma.

Excess can be great: Too many friends crowded in your tiny '70s kitchen. So much laughter your abs hurt the next morning. But excess can also be the hazard of holidays. If you’re looking to make your Thanksgiving festivities a little more environmentally conscious this year, here are several easy changes to stuff into your stuffing.

Green your gobbler
If the thought of no bird is just too absurd, consider cooking a smaller turkey, duck or chicken and filling the extra space in your bellies with yummy, earthy veggie dishes. A smaller bird also means less cooking time, which is delicious news for the environment AND your utility bill!

Instead of buying a supersonic Costco turkey flown in from who knows where and injected with who knows what, consider a locally-raised, organic bird. If you’re in Toronto, The Healthy Butcher is a great place to get started.

If you’re serious about going meatless this Monday, consider tofurkey or veggie bakes as your main dish. Check out these great meatless Thanksgiving recipes from the Toronto Vegetarian Association, or this sample vegetarian Thanksgiving menu from Epicurious.

Veggies shouldn't need visas
It’s harvest season, isn’t it? So shouldn’t we be harvesting our own crops? Wherever possible, check out your farmers’ markets for local Thanksgiving produce such as squash, pumpkin, corn, potatoes and greens. Here's a list of markets across Ontario.