Here are some of the latest headlines regarding water in the world today.

Countries Blame China, Not Nature, for Water Shortage: In light of a severe drought along the Mekong River basin, which is a water source for Cambodia, Laos, Myanmar, Thailand, and Vietnam, residents of these countries are lashing out at China, the owner of dozens of dams that might be causing the shortage. While scientific evidence shows that the drought is caused by low rainfall, China is still the target for its neighbors’ complaints.

Critics Seek to Halt Ethiopian Hydro Project: Activists are petitioning to stop the construction of what could be the biggest dam in Africa. This $1.7 billion project promises economic development, but others say that the Gibe 3 Dam in Ethiopia will severely affect local tribes who depend on the natural order of the river’s ecosystem.

2010 Stockholm Water Prize Awarded to American Water and Public Health Expert: Rita Colwell, winner of the Stockholm Water Prize, “discovered that cholera-causing bacteria can go dormant, then later revert to an infectious state. Therefore, bodies of water frequently store the bacteria, even absent an outbreak of the disease.These findings counteracted the conventional wisdom held that cholera could only enter the environment due to release of sewage.”

More Than $5 Billion Promised to Rebuild Haiti: Over 50 countries and organizations will donate a total of $5 billion to Haiti in an effort to meet water, food, and shelter needs of citizens.

Turkish Mayor Acquitted on Misconduct Charges… For Giving Citizens Free Water: A progressive Turkish mayor has been providing free water to citizens, rewarding those who conserve the resource, providing affordable health care, and making public transportation free. However, this got him into big trouble with the government and corporations who are trying to privatize water, thus profiting economically by limiting people’s right to this natural resource.

Thanksgiving is about food. Lots and lots of food. But while we loosen our belts, we are hopefully thinking about what we are thankful for. During this thoughtful and reflective time of year, I think we should also be thinking about where such bounty comes from. What steps preceded the turkey arriving on your plate? I’m not talking about your mother-in-law back seat cooking on Thursday afternoon. I mean before that. How did the turkey spend its life before it became headless and frozen?
Here is what Jonathon Safran Foer has to say about what it means to eat turkey on Thanksgiving (excerpt from his book Eating Animals):

At the center of our Thanksgiving tables is an animal that never breathed fresh air or saw the sky until it was packed away for slaughter. At the end of our forks is an animal that was incapable of reproducing sexually. In our bellies is an animal with antibiotics in its belly. The very genetics of our birds are radically different. If the pilgrims could have seen into the future, what would they have thought of the turkey on our table? Without exaggeration, it’s unlikely that they would recognize it as a turkey.

Almost 300 million turkeys are raised for slaughter each year in America. Most spend their days in windowless sheds with thousands of other birds. It is so crowded in there that turkeys cannot spread their wings even once in their lifetimes. They have to have their beaks and toes cut off to keep from killing each other in such close quarters. Many die of stress-related illnesses like heart failure at a young age or they lose the ability to walk because their legs do not support their body weight. Turkeys have been genetically modified and pumped with chemicals so that they fatten up faster and live shorter lives. Those chemicals and antibiotics are transferred to your body upon consumption.

If you can, try to find independent butcher shops near you by using this site: www.LocalHarvest.org. Talking to a farmer one-on-one at a local market about how your turkey was raised ensures that you are avoiding green washing, i.e. claims of humane conditions without proof. Avoid buying the Broad Breasted White brand of turkey because that is the type that is genetically modified. An alternative is the Heritage Turkey which is raised naturally.

Here are some recipes for side dishes, desserts, soups, and salads that are made with earth-friendly ingredients:

Carrot cake
Apple Bavarian Torte
Sweet Potato Biscuits
Butternut Squash Soup
French Onion Soup
Endive, Apple and Walnut Salad
Savory Cornbread Stuffing
Caramelized Apple-Pecan Cake

For more vegetarian holiday recipes, click here or here