Lydia was my first turkey hug — and she was proof that you don’t need arms to do so.
She pressed her body so close against mine, I couldn’t tell where my heartbeat ended and hers began. I had been vegetarian for several years by then but vegan only a couple. I had had my share of kitty snuggles, cow kisses, and goat nuzzles, but I hadn’t been loved by a turkey.
22 years later, Lydia is no longer with us — she died naturally and peacefully, not from the blade of a cold knife — but to me, she will always be the ambassador for all her turkey brethren.
⠀
It was Joseph Stalin who said that we treat one death as a tragedy but one million as a statistic, and of course he would know. And, that’s what we’re facing here.
Over 30 years an animal advocate, and I still can’t wrap my brain around the fact that we bring into this world and kill almost 10 billion land animals every year in the U.S. for human consumption. We can’t fathom that number, but we CAN connect with one. One ambassador.
One individual whose life has been spared, one individual whose body has healed, one individual who represents not only the violence that countless animals endure every moment but also the hope and healing that’s possible when other individuals intervene: the human individuals.
If you can connect people with the value of one individual animal, you can connect them with the value of an entire species. And so I give you Lydia: curious, affectionate, playful, vocal, brave, social, protective, and sassy. Like all her turkey friends. The only difference is…you can see her. ⠀
I hope.
People. Atmosphere. Beverages. Food. That’s all we need to create a special event, holiday, or meal — but this year, we deserve to go just a little above and beyond to make it EXTRA special. By the end of this episode, you’ll have some ideas for doing just that — whether you’ll be sharing a Zoom meal with out-of-town family or having a small gathering outside and safely distanced.
(NOTE: All of the suggestions apply even if you don’t celebrate a traditional American Thanksgiving.)
Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.
Plaine Products — Use this link and coupon code “compassion” for 15% off my favorite zero waste bath and body products.
Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.
Gratitude, community, abundance — these are the values I celebrate when I prepare for Thanksgiving each year. Not turkey.
Please listen to this NPR / KQED Radio editorial about how to enjoy the true meaning of this holiday without hurting anyone. Listen here or below.
Aspiring to live “zero-waste” doesn’t mean being perfect or never buying anything ever again. It means valuing and taking responsibility for what we bring into our lives or into the lives of others. This list first debuted on my Food for Thought Podcast, so if you’d like to hear it in the context of a larger story about living meaningfully, compassionately, and thoughtfully, check out the episode Lessons and Gifts: Making Meaningful Holidays (and Lives).
As for our list, I’ve categorized them into a few different categories and look forward to hearing your thoughts and your ideas for meaningful, zero-waste, ethical gifts. Please use the comments below to do so!
FOOD
), and present it in a pretty tin. There are so many ways to create a pretty presentation of homemade goodies.REUSABLES
Give these individually, as stocking stuffers, or Secret Santa gifts — or create a gift pack of some or all of these. (If you order online, just call when you’re placing your order to request using only paper and not plastic packing materials.)
(you know me and my favorite tea thermos!)
EXPERIENCES
BOOKS
Obviously, as a writer and a reader, I’m a huge fan of books — even if they’re ebooks or audiobooks. I usually buy a bunch of my favorite books to give out throughout the year, and I’ve listed some below that I use as manuals for living every day. I encourage you to create your own.
(trans. Stephen Mitchell)
(trans. Gregory Hays)
by Ryan Holiday
by Steven Pinker
by Tal Moses
— I journal every day, but I also keep a common book inspired by the Stoics. (Ryan Holiday explains here.) The idea is to not only record your own thoughts (blank journaling/free-writing) but also to record quotes and thoughts of others you find meaningful and want to remember. The act of just writing down meaningful sentences and paragraphs penetrates your mind even more than just reading them. BONUS IDEA: MY BOOKS. I’m an author. I’m proud of my seven babies. If you’d like to buy one or more as gifts for others, you’ve made it worth the work I’ve put into each of them. Thank you.
ENJOY!
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It’s no secret in our home and among our friends: I love to host — parties, dinners, dinner parties, happy hours, anything that brings our loved ones together.
I blame (READ: credit) my mother. She was the consummate hostess, and I have very fond memories of constant parties at our house — in every season.
*In the summer, she hosted neighborhood picnics and potato sack races in our backyard!
*At Christmastime, she hosted holiday parties and even arranged visits from Santa!
*In the spring, she hosted brunch and Easter egg hunts.
*And I have oodles of photos of my mother in every Halloween costume imaginable as she this holiday very seriously.
She loved bringing people together, and I just wish I could tell her how much she inspired this quality in me — without even realizing it.
And so this Thanksgiving, eight of us will sit down to dinner together, and in keeping with my intention to live “zero waste,” I thought I’d share with you how I’m able host dinner without buying any “stuff.” Now, for me the term “zero waste” is aspirational rather than rigid. No one is truly zero waste, but for me it means:
With that as my guide, it’s very easy to look around my home and see what I already have that can be used for decorating and table-scaping.
THE TABLE
I have had the same couple sets of plates for decades — and one in particular is perfect for fall and winter. I let the season, my mood, and the light dictate the decor, and this year…it’s warm greens and browns. ?
[envira-gallery id=”8659″]
–>CENTERPIECE: This beautiful stag is our year-round centerpiece, because…deer! But for the Thanksgiving dinner, I added height by propping him up on a cake stand and created a bed or rosemary for him to stand on.
[envira-gallery id="8662"]
–>ELEMENTS FROM NATURE: On that note, I use a lot of natural materials whatever the season — going outside and gathering leaves, pinecones, flowers, branches — and in this case, cutting rosemary from the numerous rosemary plants we have.
–>NAPKINS & TABLECLOTHS: We use cloth napkins every day as a matter of course, and of the yellow, brown, and green ones we rotate, the brown seemed perfect for this table. I’ve had these leaf napkin rings for eons, and they’re perfect for fall and winter. I have a few different runners for the table, but I don’t tend to like to use placemats. I find it’s just easier to wipe the table than wash table linens. That’s just me.
[envira-gallery id=”8664″]
–>PLACE SETTINGS: I wanted to personalize the place settings, which also makes it easier for everyone to know where to sit, so I printed out everyone’s names on cardstock — using paper I already had and ribbon and string I picked from my “gift-wrap” drawer. I also pulled out these little bud vases, which you can easily find these in thrift and second-hand shops. Or, alternatively you could just tie the rosemary together and lay down on the plate.
[envira-gallery id="8666"]
–>CHAIRS: As we have only 6 chairs for our small dining room table, instead of buying additional chairs, we borrowed 2 from a neighbor.
THE FOOD
Even though we’re hosting, our friends are also contributing dishes (such as bread stuffing, green bean casserole, mushroom gravy, salads, pumpkin pie, and apple cobbler. I, however, am in charge of the main dish and some sides:
Oh, and cranberry sauce. Here’s a confession. My husband loves the cranberry sauce from a can, which actually works out well from a zero-waste perspective. As I said, it’s not that zero waste dictates we don’t buy anything; it means we take responsibility for what we do buy.
(SIDE NOTE: Because glass and aluminum are both materials that still have a value in the marketplace and are thus recycled again and again and again (unlike plastic, which is either NOT recycled or able to be recycled only once or twice before losing quality and thus being sent to the landfill). Plus, most plastic is just packaging and just goes straight to the landfill. Listen to my podcast episodes on this topic in Food for Thought.)
–>That means if I have the choice of buying something in a glass container, aluminum can, or plastic container, I’m going to choose glass first (because I wash and keep the bottle/jar), aluminum second (it gets properly recycled), and never plastic (if I can avoid it).
–>Because I wanted to add corn kernels to my cornbread and because David wanted cranberry sauce, I was able to find each in a can. (Corn on the cob is not in season right now.) In the past, I used to buy corn and cranberries (to make fresh sauce) in the frozen section in a plastic bag. Being mindful of packaging now, I would rather buy in aluminum cans. Hence…
[envira-gallery id="8668"]
–>Everything I needed for my lentil loaf was already in my cupboard and had been bought in bulk (lentils, herbs, onions, etc.), but we had just bought walnuts that David cracked open as his contribution to dinner. 🙂
[envira-gallery id="8678"]
–>The milk for my cornbread (and potatoes) came was homemade soymilk using my 2nd-hand soymilk maker and dried/soaked soybeans.
[envira-gallery id="8669"]
–>The flour, sugar, baking powder, salt, and baking soda all came from the bulk sections of my local grocery store, and Miyoko’s butter actually comes in paper packaging that I can compost.
[envira-gallery id="8670"]
–>As for my carrot soup, I’m thrilled to have found a few grocery stores in my neighborhood that sell carrots in bulk — meaning NOT in plastic bags! Yellow potatoes are also easy to find not in plastic (especially at the farmers market but also in stores, as are ginger and garlic (the other ingredients for the soup).
–>We also serve wine and spirits, all of which are in glass and thus recyclable.
–>Finally, all of our food scraps are added to our own compost bins OR to our city’s green bins (Oakland has a robust compost program). 40% of food brought into our homes goes straight into the garbage (and thus the landfill), causing additional problems such as the creation of greenhouse gases. (Listen to my podcast episode Food is Not Garbage for more on food waste.)
And so there you have it. It’s not about being perfect, but it is about doing the best we can. Don’t do nothing because you can’t do everything. Do something. Anything.
Happy holidays!
What are your favorite zero-waste tips for decor, tablescaping, and cooking? PLEASE ADD YOUR COMMENTS BELOW!
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My hope is that we can navigate through this world with the grace and integrity of those who most need our protection.
May we have the sense of humor and liveliness of the goats; may we have the maternal instincts and protective nature of the hens and the sassiness of the roosters.
May we have the gentleness and strength of the cattle and the wisdom, humility, and serenity of the donkeys.
May we appreciate the need for community as do the sheep and choose our companions as carefully as do the rabbits.
May we have the faithfulness and commitment to family of the geese, the adaptability and affability of the ducks.
May we have the intelligence, loyalty, and affection of the pigs and the inquisitiveness, sensitivity, and playfulness of the turkeys.
My hope is that we can learn from the animals what we need to become better people.
May it be so.
Please feel free to share this text, share any of the graphics on your social media pages, or print either version of the PDF. One is titled A Prayer for Humans; one is titled A Hope for Humans.
PDF: Prayer for Humans on Behalf of Animals
PDF: Hope for Humans on Behalf of Animals
Every year as Thanksgiving approaches, it seems there isn’t a magazine, newspaper, or website that doesn’t feature recipes for every means and method of stuffing, brining, and roasting turkeys. And every year, vegetarians, vegans, and animal advocates urge the public (and their family members) to leave the turkey off the menu in favor of plant-based sides and mains.
The problem is that by the time these well-intentioned campaigns begin, it’s already too late.
But there is hope. Try this, instead!
For those who have never met them, turkeys are magnificent animals, full of spunk and spark, each with individual personalities and concerns. I was amazed the first time I visited rescued turkeys at a sanctuary for farmed animals, birds who had been abused, whose beak tips had been cut off and whose toes had been mutilated, but who still displayed immense affection for humans. A special turkey lady climbed into my lap and cooed as she fell asleep in my arms, while I stroked her soft chest and beautiful feathers. The next year, a special turkey named Lydia became very famous for hugging anyone who squatted down and held out his or her arms. Extraordinary animals they are.
If we claim to be a compassionate society—a compassionate species—don’t we have a duty to foster solutions that do not harm others? The great humanitarian Albert Schweitzer certainly thought so when he wrote, “The thinking [person] must oppose all cruel customs no matter how deeply rooted in tradition and surrounded by a halo. When we have a choice, we must avoid bringing torment and injury into the life of another.”
Try a turkey-free Thanksgiving this year. It will be a Happy Turkey Day for Turkeys indeed. Take advantage of all of the audio and video resources below for lots of reasons and ideas for celebrating this holiday without turkeys. Oodles of recipes, of course, can be found in my cookbooks.
This is a gorgeous, flavorful, seasonal dish that celebrates the harvest of fall and is perfect for Thanksgiving or other autumn or winter holidays. It’s prettiest served in a large pumpkin or in individual hollowed-out baby pumpkins or acorn squash that sit on each guest’s plate. Serves 6 to 8 (Modified from the Stuffed Acorn Squash in The Vegan Table.)
INGREDIENTS – SQUASH & STUFFING
4 acorn squashes
1 sweet potato or yam, chopped and steamed
1 apple, chopped or sliced
2 scallions, white part only
1/2 cup pine nuts or almond slivers, toasted
2 tablespoons finely shredded mint leaves
1/4 cup golden raisins
2 cups Saffron Basmati Rice Pilaf (see below) or brown rice
INGREDIENTS – CURRIED APRICOT DRESSING
1/4 cup apricot preserves
1/2 cup seasoned rice vinegar or champagne vinegar
1 tablespoon mild curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/3 cup water
2 tablespoons canola oil (optional)
Salt to taste
[Tweet “Stuffed Squash with Curried Pilaf — A Perfect No-Turkeys-Were-Harmed Thanksgiving Recipe”]
INGREDIENTS – SAFFRON BASMATIC RICE PILAF
1 yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon whole fennel seeds
¼ teaspoon ground pepper
1 teaspoon salt
2 cups brown basmati rice
1/2 teaspoon saffron threads steeped in 1/4 cup warm water
3-1/2 cups vegetable stock
DIRECTIONS – SQUASH
Preheat the oven to 350 degrees.
The first thing you want to do is cook your acorn squash. The idea is to soften the inside enough to eat it but not make it so soft that you lose the form of your pumpkin.
If you are using acorn squash or another smaller squash, cut it in half, scoop out the seeds (save and toast them!), and place the squash halves face down on a nonstick baking sheet lined with parchment. (No need to brush with oil.) Bake in the oven for 40 minutes or until the flesh is tender and can be pierced with a fork.
DIRECTIONS – RICE PILAF
While the squash is cooking, let’s get the rice going. In a medium saucepan, sauté the onion and garlic in the oil over medium heat until translucent, about 5 minutes. Add the cumin, fennel seeds, pepper, and salt. Sauté for 1 minute. Add the rice and stir constantly for 2 minutes, or until the rice smells fragrant. Add the saffron water, and 3-1/2 cups vegetable stock. Bring to a boil, and cover. Reduce the heat to medium-low and simmer for 25 minutes or until the liquid is absorbed. Remove form heat and let sit for 10 minutes before serving.
DIRECTIONS – DRESSING & STUFFING
For the dressing: In a blender or food processor, combine all the ingredients together and blend until thoroughly combined. Taste and adjust the seasonings. Serve or refrigerate for up to 1 week.
Putting it all together: In a large bowl, combine the rice pilaf, cooked yam, apple, scallions, and pine nuts with the dressing. Distribute evenly among the cooked squash halves. Garnish with mint.
*For seasonal recipes perfect for Thanksgiving, check out The Vegan Table, The Joy of Vegan Baking, and The 30-Day Vegan Challenge. (Signed copies available.)
