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Gratitude for Harvest

By Mike Stevens, Washington State Director for The Nature Conservancy

Harvest season brings the bounty of earth and sea to our tables.

In the Pacific Northwest, we enjoy plentiful seafood, fruits and vegetables, grains and meats, even wine and beer that come from within a day’s drive.

Yet ancient Romans built roads to transport salt, grain and olive oil to the capital. Today we’d be hard-pressed to do without our coffee, tea, or chocolate here in the Northwest.

How can we work both locally and globally to ensure that natural systems that sustain our food supply—clean fresh water, a healthy living ocean, productive soil—will support the coming population of 9 billion? And how do we protect and restore wild places in the face of global demands for land and water?

In Washington, the Conservancy is collaborating with farmers around Puget Sound to preserve working farms and expand practices that produce clean water and healthy soils. We’re partnering with commercial fishermen and tribes on the coast to sustain fishing. We’re supporting statewide solutions to floods and droughts that threaten water for drinking, farms and fish.

Globally, the Conservancy is working with food growers, from large companies to local farmers, to keep soils healthy and water quality high. In Brazil we’re working with agricultural giant Cargill and with local farmers on practices to combat deforestation and protect the Amazon. In Kenya, we’re working with families who raise livestock to improve market access while protecting their lands and wildlife. Learn more at https://global.nature.org/content/the-next-agriculture-revolution-is-under-our-feet

The work we do to protect nature and our food supply is not possible without your support. In this season of gratitude, I am most thankful for your generous gifts. 

Learn more about our work


Nature on Your Table

Salmon from the Skagit River. Mushrooms gathered from the forest. A heritage turkey or pasture pork. Winter kale, acorn squash, ripe red apples and sweet golden pears.

Hungry yet?

You can set the table for a Thanksgiving feast with the yield from Washington’s farmers, fishermen, foragers and shellfish growers. This rich resource depends on nature—healthy land and air, and clean water in the right quantities at the right time.

“A teaspoon of soil has more than a billion organisms in it,” says Jack Toevs, who grows organic apples on his family farm near Quincy. “One of the big reasons I went organic was learning about the soil—it’s a living thing.” As a farmer, Toevs values clean water and healthy soil, and he works to protect the wild sagelands nearby. “Those wild lands are important as a reservoir for a diversity of flowers, of pollinators, of life.”

Bill Taylor likes oysters raw, fried, barbecued, sautéed, smoked—any way they can be prepared. He has a simple message: “You need clean water to have healthy shellfish that are safe to eat.” His great-grandfather started farming shellfish more than 120 years ago, and today Taylor Shellfish is a leading advocate for clean water and Puget Sound. “Ensuring that the rivers that flow into marine waters and the land around them are healthy is vital.”

Food producers like Taylor and Toevs, who serves on the Conservancy’s Washington Leadership Council, are vital partners as we work on innovative solutions to protect our lands and waters and assure strong resilient farms and abundant seafood. They understand the value of nature in protecting our food supply.