Ty Wilson Law November 2019

Ty Wilson Law November 2019

www.TyWi lsonLaw. com 1-866-937-5454

Your Compass MONTHLY

NOVEMBER 2019

WHERE DIDYOUR TURKEY COME FROM?

FROM THE DESK OF Ty Wilson Once again, we are finishing up another year: 2019. This year has gone by fast. As I get older, I believe every year is going by faster and faster. As always, we are rolling into the holiday season. At this time, we are told to be grateful and thankful for everything we have. I know there are many people who find this time of year difficult, whether it is due to the loss of a loved one, a dispute with family members, or just feeling alone. Hang in there! Consider finding a way to volunteer and give to others. It can help take your mind off of your life challenges, and who knows? You may find you like it. That said, November is about giving thanks and being thankful for what we have. As long as we are alive and healthy, we have everything. There is always good news. Sometimes you have to look long and hard, but there is always good news. Be thankful for your health, your family, your friends, the roof over your head, the shoes on your feet, and the clothing on your body. We must control what we can control and not worry about the rest. Think positive and be grateful for what you have, no matter what it is.

DO THANKSGIVING DAY LOCAVORE STYLE

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

-Ty Wilson

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... continued from Cover has more vitamins and minerals. Montclair State University researchers showed that local broccoli, for example, had twice the vitamin C of broccoli shipped in from out of the country. The same holds true for other vegetables, fruits, and proteins. Transporting food a shorter distance also lowers carbon emissions, and local food is more likely to be organic because it doesn’t need to hold up for shipping. That means it’s sprayed with fewer harmful pesticides, and, in the case of meat, includes fewer antibiotics. When you buy something at a farmers market, you know exactly where it’s coming from, and, if you have any questions, just ask the farmer. Finally, buying local supports your town’s economy, keeping your neighbors’ jobs safe. Eating locally means eating seasonally, and that makes Thanksgiving the perfect time to experiment with the locavore lifestyle. Because the usual Thanksgiving menu dates back to Colonial times, the menu is already packed with foods available in the fall, like sweet and russet potatoes, pumpkins, and cranberries.

For a compromise friendlier to your pocketbook, opt for a local, organic bird, and it doesn’t necessarily have to be heritage. It comes with a higher price tag than a conventional gobbler, but included in that price are transparency, peace of mind, and a better planet. Just make sure to contact your farmer early — those tasty local birds go fast!

Green beans are a summer vegetable, but local varieties keep well canned or frozen and can be pulled out for an all-local Thanksgiving. For rolls and pie, source local flour or head to your town’s bakery. You can round out your menu with seasonal produce by searching LocalHarvest.com, a >Page 1 Page 2 Page 3 Page 4

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