Your Guide for Dougsgiving, November 28th

The Department of Bioregion lists easy steps to make any family gathering or meal a bioregional one.

During this time of year, we want to celebrate what our bioregion gives us, the wonderful people living here in a seasonal and sustainable way. Choosing even one of the following steps can be a great way to have a more bioregionally friendly, inclusive meal. So without further adieu, enjoy our first

Dougsgiving Guide

This holiday season, find a few awesome ways to Doug-ify your life, and your celebrations with this easy to follow guide.

1) Doug-ify your recipes:

  • Include a traditional indigenous dish in your feast – ideally as the centerpiece meal.

  • Replace non-regional ingredients in your traditional meals with bioregionally and locally grown ingredients.

  • Use fresh, seasonal, and sustainable foods and ingredients

  • Buy from local grocers and farmers’ market

2) Reduce your impact:

  • Try and reduce waste (especially plastic waste) by buying in bulk, or opting for items not wrapped in plastic. If you’re having an outdoor event, use reusable or compostable cups and silverware.

  • Transport homecooked meals in paper bags, not plastic or styrofoam. Compostable containers if you’re taking leftovers home!

  • Rideshare, Take a Bus or Bike if possible. Carpool with other attendees (family or friends) going to the same location

3) Open your meal/event with indigenous land recognition

4) Think of your neighbors and fellow Cascadians – especially those in need

  • If you have extra leftovers, find somebody who might need a meal.

  • Think about giving as part of a local food drive or volunteering your time for folks in need.

  • Socks, soap, blankets and warm clothes are often always needed as well.

5) Spend time outdoors together, appreciating nature

  • Go outside, go get cold, get drizzled on, and enjoy the ever encroaching darkness of the season that defines our black and bitter souls.

  • Then have a nice fire outside, find a beautiful hike, or take some time to ponder a tree with friends.

Most importantly……

‘Tis the Season….for Bioregional Feasting! Enjoy!


What ingredients are local?

Seasonal veggies:

Foraging guide:

Some example of awesome indigenous cuisine:

Greens & Veggies:

Sprouts, roots, nuts, wild berries, crabapple, fiddleheads, quinoa, oats, mushrooms, kale, tomatoes, potatoes, buckwheat, barley, wheat, walnuts, lentils, flax, hazelnuts, sea vegetables (kelp), broccoli, cauliflower, beets, carrots, spinach, lettuce, onions, garlic, shallots, fresh herbs, sweet potatoes, chestnuts, celery, edamame, grapes, brussel sprouts, squashes, leeks


Salmon, fish, shellfish, ducks, squid, geoduck, locally grown pork, beef, chicken, goats, saltwater animals. Other sources of meat were deer, elk, rabbit

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