Your Sustainable Thanksgiving Cranberries

Posted November 23rd, 2011 · Tags: , ,

With the Thanksgiving holiday rapidly approaching, we have many things for which to be thankful: family, friends, community, and the abundant food to grace our tables. In our progressive march toward a sustainable society, what we choose to eat offers some low hanging fruit (no pun intended) for reaching our sustainability goals. Eating locally produced, organic food is a simple way to support our personal well-being as well as the economic and environmental health of our communities.

A Sustainable MBA Student at Bainbridge Graduate Institute, Jessika Tantisook, and her partner Jared Oakes of Starvation Alley Farms, are delivering a unique message to the Pacific Northwest this Thanksgiving about the hard work and real satisfaction that comes from organic cranberry farming. Their 10-arce family farm just finished harvesting its first WSDA certified transitional organic cranberries, the first of its kind in Washington state.

Many of us know cranberries are a delicious superfood, bursting with vitamins, minerals, and antioxidants, but recently an article in National Geographic highlighted the fact that most Americans consume cranberries once a year: Thanksgiving.

This quarter, Tantisook has teamed up with a couple of her classmates in the course “Social Web for Social Change” to create an awareness campaign about the versatility of this tart berry in everything from smoothies to salad dressings, and why seeking out organically grown produce will not only add to the the health benefits of fresh food, but also support small farms, like Starvation Alley, YEAR ROUND.

Their “Put a Cran on It” campaign launched just last Thursday with a simple call to action: make a dish containing cranberries, snap a photo of your creation and post it on their Facebook page along with the recipe. This online collaboration will create awareness of all things cranberry and the best photo will receive a basket of fresh cranberries, juice and sauce.

Through fun and sharing of this little berry, a deeper theme of the importance of conscious consumption around the holidays emerges. This Thanksgiving and beyond, please join this mission to support sustainable agriculture by “Putting a Cran on It.”

Starvation Alley Farms is selling their fresh berries, juice, and homemade sauce at Pike Place Market in Seattle all Thanksgiving week.

Jessika Tantisook will graduate from the Bainbridge Graduate Institute in 2012 with an MBA in Sustainable Business. Her story about organic cranberry production was also featured on KUOW Radio on November 21. You can find Jessika at @JessikaAdele or at Starvation Alley Farms.

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