Make it a local Thanksgiving

The Eat Well Guide can help

November 18, 2008

The Eat Well Guide (aka EWG) is a tried-and-true resource for folks who want to find sources for wholesome, sustainably raised, and delicious chow. Probably, if you’re here on Culinate, that’s you, and there’s a good chance you already know about the EWG. But if not, head over to The Huffington Post, which this week reports on some of the EWG initiatives, such as a map of restaurants that meet road-trippers’ standards for “good, clean, and fair food.” (Yes, that’s the Slow Food mantra, but not all the restaurants in the database are Slow Food-member establishments.)

There’s also a seasonal food guide, which takes you to one of several other websites, depending on the state you select, to see what’s in season in any given month.

Finally, Eat Well Guide, along with the Consumers Union, is co-sponsoring the Thanksgiving Organic and Local Food Challenge.

“The local-food movement is about sustainability, broadly defined,” Eat Well Guide’s Destin Layne says. “This not only means consuming wholesome food that sustains our bodies and spirits, but supporting agricultural practices and distribution networks that sustain family farms and local economies — something that’s especially important in these economically uncertain times. Consuming local food also helps to preserve the soil, air, and clean water that support life on Earth — something we can all be thankful for.”

To help you eat more local foods this Thanksgiving, three notable chefs have contributed recipes: Dan Barber’s sautéed Brussels sprouts, Alice Waters’ chard gratin, and Mario Batali’s marinated butternut squash are available on the Challenge page. You can then add your favorite seasonal local-foods recipe to the mix.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice