A 100-Mile Thanksgiving
November 21st, 2009
With Good Reason invites you to a traditional Thanksgiving meal, but nearly everything on the table is grown, made, or brewed, within 100 miles of Charlottesville, Virginia. The dinner host, Tim Beatley (University of Virginia), introduced the 100-mile Thanksgiving idea to his students after reading The 100-mile Diet: A Year of Local Eating. About 95 miles east, in Petersburg, Reza Rafie and Chris Mullins (Virginia State University) train farmers to use greenhouse-like structures called High Tunnels to grow high-profit margin berries and other exotic fruits and vegetables year-round. Sixty miles west, Maria Papadakis (James Madison University) visits an energy-efficient turkey farm in the Shenandoah Valley to showcase ways that farmers can save money while doing their part to conserve natural resources. And just miles from that farm, in Centerville, Evrim Dogu and Rick Easton of SubRosa spend 24 hours every week baking in their quest to bring naturally leavened bread back to the American mainstream. They believe bread is THE staple of the Western diet and that Americans have all but forgotten this.