In last week’s column we explored some of the benefits associated with seasonal eating. This week we’re focusing on how to gradually master the process.
It’s ironic that reacquainting ourselves with such a simple, age-old tradition can require some initial effort. Before the development of such efficient global transport systems, seasonal and local foods were the only ones on offer.
After only a few decades of relying on supermarkets for our food, we’ve lost touch with the knowledge and skills required to eat this way. Most people no longer possess any awareness of which foods are in season or even an inherent understanding of the fact that most produce and even many animal foods, do in fact have a season!
We’ve been sold the idea that we can have whatever we want all year round, when this is not how nature works. Supermarkets perpetuate this illusion by responding to consumer demand for apples, oranges and bananas every single day of the year.
As we move into Autumn, I thought it might be nice to take this, my second favorite seasonal transition of the year (nothing beats Winter to Spring!), as an opportunity to explore the untold benefits of seasonal eating.
Once upon a time, I had no idea where my food came from, other than knowing the location of the supermarket and the shelf I found it on. The concept of seasonal eating was merely a romantic notion that conjured up visions of pumpkin or apple pie in Autumn.
When I started on my journey to get closer to the source of where my food came from, I had no way to fathom the transformation that lay ahead. It’s been life-changing, let me tell you!
Seasonal and local eating has become one of the most important pieces of health advice that I can offer people. It’s central to everything I teach about food and nutrition. If you were to focus solely on this one idea, striving to eat seasonally, sourcing from local producers, it has the power to transform not only your...