Thanksgiving: Lessons in Sustainability

When the Pilgrims showed up in North America, they had little to no knowledge of the land, its cycles and its species. In fact many of the plants and wildlife were completely foreign to them.

Today, the situation remains largely unchanged. We use what we know. Which, unfortunately represents a small percentage of what's readily available to us.

Much of the food that we eat today is from our ancestor's traditional diets, and along with it come the non-native plants and wildlife that supports those diets.

The problem with that is often not only can it contribute to poor health, it also does terrible things for the environment.

New invasive species create a dominant place in the ecosystem while vital native species become rare, even extinct.

Some plant varieties or wildlife species get over harvested leading to either species depletion or dominance. All the while those unfamiliar plants or resources that are left unappreciated may have provided healthier options we know nothing about.

This happened with oysters, in Chesapeake Bay in the early 1800's.

One of the early English settlers,William Strachey, wrote in 1612 that "Oysters there be in whole banks and beds, and those of the best. I have seen some thirteen inches long." (Strachey 1953)

A Swiss visitor to the Chesapeake in 1701, Francis Louis Michel, was amazed at the number of oysters. He observed, "The abundance of oysters is incredible. There are whole banks of them so that the ships must avoid them. . . . They surpass those in England by far in size, indeed, they are four times as large. I often cut them in two, before I could put them into my mouth." (Michel 1916)

Overharvesting of the favored American oyster, along with invasive commercial harvesting methods and poor environmental controls nearly caused the extinction of this American favorite.

A key species in the Chesapeake Bay's ecosystem, as the oysters declined it seriously affected the water quality in the Bay and caused rippled effects throughout the ecosystem and the local economy.

Restorative practices are being put in place to try to revive this important species to Atlantic waters.

But it could have been prevented. If early pioneers had taken more time to diverse their palettes as well as their understanding of their new environment. Native peoples had successfully practiced sustainable management of these species for nearly 3,000 years prior and it was nearly destroyed within the short span of two centuries.

So, what can you do about oysters now? Learn from the past. Diversify. In most cases, its simply a matter of demand. The more you like it, the more will be provided.

Expand your mind and your palette. Make diversity palatable. Make it appetizing and fun. Try introducing new foods and new concepts as part of your holiday traditions.

Here's some of my suggestions,please share yours.

Indigenous people think of their environment in terms of relationships, cycles and seasons. One always relates to another.

For instance, plants are harvested according to seasons and cycles of the sun and moon. Ceremonies are often planned according to harvest cycles and/or are triggered by other events, so that it creates a rhythm to the culture day to day and year to year.


As we get into Thanksgiving, some think of it as the end of the harvest and putting the ground to rest. And while that's true, it is also the signal to yet another cycle. Quieter and more passive perhaps but nevertheless very proactive.

As families gather to celebrate and share warmth, a natural sharing of stories and understanding happens. As old stories are passed around, a bit of wisdom is passed from one generation to another as well. Winter is the time of wisdom and deep understanding, in people and in nature.

Often we think of sustainability or green living as a new "technology", it's not. It's as old as the Earth itself. And contrary to popular myth it does not require that you spend a single penny.

The only requirement is thoughtfulness.

When our grandmothers, maybe great-grandmothers put up apples and squash in the root cellar - that was sustainability.

When grandpa bought the pig in the spring, fed it scraps all year and sharpened the knives in the late fall. That was sustainability.

It's all about understanding the rhythms and seasons and putting it to work, not just for the moment but for the longer seasons of living.

So this Thanksgiving here's some thoughts to help you make your holiday meals a little greener: