From  sweet potatoes, cranberry relish, green bean casserole, stuffing, corn scallop and pumpkin pie, you’ve probably been focusing a lot on the array of side dishes that will go on your Thanksgiving menu.  The turkey or the alternative meat  is just a no-brainer, right?

Well, think again as it is time to take a minute and focus on Mr. Turkey or Mr Tofurky and how you would like to prepare them.   For starters, you need to get one if you haven’t already! Fresh or frozen free-range natural Ferndale Market turkeys and organic Schultz turkeys are now available in the meat department. Be sure to check out our alternative meat turkey options  at our education kiosk (located just beyond our produce dept.) on Saturday, November 19th from noon-3:00 p.m. Try all three of our  turkey alternatives! We will demo Tofurky’s Vegetarian’s Feast which is made with organic, non GMO soybeans.  Also, try a vegan soy-free option made out of mycoprotein called Quorn Turk’y Roast. Another soy-free option is grain and vegetable-based  Field Roast’s Hazelnut Cranberry Roast.  Follow the instructions on the box for preparing each of these vegetarian or vegan feasts; all should be thawed out in the refrigerator 24 hours in advance of cooking.  Remember: Do not microwave them!

NOW WHAT ABOUT THE TURKEY!? Click  for tips from Jason Harstad, our meat department manager, on how to prepare your fresh or frozen turkey this Thanksgiving.

Sustainable, local food is a passion of many of our local food leaders. This week we are showcasing three community leaders and local food enthusiast (Read last week’s). They are also three of Valley Natural Foods’ six panelists at the screening of the Academy Award nominated documentary Food, Inc, April 8 at the School of Environmental Studies (6:00 p.m.-9:00 p.m./FREE).

John Peterson (Ferndale Market)

Cannon Falls, MN

www.ferndalemarketonline.com

John Peterson is a third generation family turkey farmer. They raise their turkeys free-range, without antibiotics, and process them without any additives. As an independent family farm, Ferndale has the ability to raise and market turkeys in a manner that is good for the earth, promotes a healthy human diet and keeps money in the local economy. Many of their products are carried at Valley Natural Foods.

Ferndale Market believes that true sustainability must consider the environmental, health and economic implications of our current actions on future generations. They believe that food is embedded in community, and nothing is more communal than sharing a good meal.

Pat Schoenecker (Founder of Growing Community)

Apple Valley, MN

Growing up in a small town, Pat’s family raised most of their own food from their large vegetable garden, fruit orchard and chickens. As an adult, she spent 14 years living in a self-sufficient eco-community in rural Canada, where they raised a broad range of organic food items. Homegrown food was the norm in Pat’s childhood and she says that in 50 years the homegrown food system has unraveled. She sees a need to get back to the roots.

Recently “retired” from her professional work, Pat is working to build community through initiating community and school gardens and orchards, shared meals and celebrations, and educating about food and other healthy living choices. She says, food is a natural connector. Pat can see our communities come alive as vibrant, beautiful places as we get back to our self-sufficient roots, with gardens and orchards scattered throughout cities; with cafes growing herbs and tomatoes right outside their entrances; with community greenhouses supplying our grocery stores, hospitals and schools; and with solar energy providing our homes, schools, businesses with energy and even running our cars. That’s the kind of community Pat wants to live in.

Larry Schultz (Larry Schultz Organic Farm)

Owatonna, MN

Larry Schultz is a farmer, crop producer, chicken grower, turkey grower, egg packer, delivery person, salesman, demo person, public relations, equipment repair person, and the guy that shovels the barns out in the end. Larry says that he has been farming organically even before organic was a “value added” product. He thinks that everyone should be able to afford organic food. Although it may cost more to be certified organic, he is committed to keeping his prices as low as he is able in order to make it affordable to shoppers. Larry says he doesn’t believe you need to be rich in order to purchase and enjoy organic food.