Celebrating a third annual commemoration, the "Well" column in the Health section of The New York Times is highlighting the benefits of a Thanksgiving holiday that also celebrates the lives of turkeys and all other animals.
From the start of November through the Thanksgiving feast day, "Well" journalist Ms. Tara Parker-Pope is featuring scrumptious plant-based recipes that range from soups and side dishes to main courses and desserts.
These tantalizing dishes are being created by all-star chefs and television food personalities, with some providing previews into upcoming books, such as vegan chef Lindsay S. Nixon's “Everyday Happy Herbivore."
Conveying her wish for the Third Annual Well’s Vegetarian Thanksgiving series, Ms. Parker-Pope writes,“…We’ve discovered that focusing on the bounty of the fall harvest, rather than the bird, can alter your eating habits and inspire your cooking year-round… So get ready to save a turkey and savor the flavors of your most creative Thanksgiving ever.”
Online viewers can visit the site at well.blogs.nytimes.com
. A big bravo, Ms. Parker-Pope and The New York Times for sharing this delightful and compassionate way to enhance the Thanksgiving holiday.
May people everywhere enjoy nature’s plant-based bounty in celebrating the gift of our gentle animal co-inhabitants' lives as well as our own.http://well.blogs.nytimes.com/2011/11/01/a-thanksgiving-feast-no-turkeys-allowed/ http://taraparkerpope.com/about/