To everything there is a season: fresh-picked food is just plain good

To everything there is a season: fresh-picked food is just plain good

Strawberries in January, peaches in March, tomatoes in December. Unless you live in a state with a long growing season, all of the above violate the laws of eating naturally–in other words, eating in season.

When we eat in rhythm with the seasons, we can appreciate Earth’s natural cycles. Let’s consider the peach. That fuzzy fruit defines summer. Fruits taste best and reach their nutritional peak when picked ripe and eaten shortly after harvest. We can buy imports from Chile all winter long, but out-of-season peaches lack fragrance and the sweet juice that drips down our chins.

To everything there is a season fresh-picked food is just plain good

To everything there is a season fresh-picked food is just plain good

Feasting on Fossil Fuel

Our global food system allows us to eat just about anything we want, any time of year. However, choosing foods grown and harvested thousands of miles away takes its toll on our planet and our health. For example, long-distance trucking to transport food from faraway places requires fossil fuel, adding hidden costs, such as global warming. “Seasonal eating is environmental eating,” explains David Bruce, an organic farmer from Wisconsin.

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Let’s eat: one community’s vision for fresh, cheap, and accessible food in Halifax

Let’s eat: one community’s vision for fresh, cheap, and accessible food in Halifax

NORMAN GREENBERG really wants to be clear: this story isn’t about him.

I’m sitting in the rear of an antique boutique on Halifax’s swiftly gentrifying Gottingen Road with the volunteer chair of the Community Carrot Co-Op board of directors. He’s telling me about how the community’s vision for an accessible, cheap, community-owned grocery store came a few steps closer to being realized.

“Every project starts with an idea,” says Greenberg, 66. “But this is really about the community coming together to make something happen.”

Greenberg, a retired psychologist, had been working in the North End with people with mental illness for years bringing them back into their community through work placements and training programs.

One of those programs was a miniature grocery kiosk, run out of a community housing apartment. When he found the store’s tremendous success, Greenberg noticed that the kiosk was meeting an unseen want in the low-salary neighbourhood. His clientele had been struggling to find affordable produce nearby.

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Let's eat one community's vision for fresh, cheap, and accessible food in Halifax

Let’s eat one community’s vision for fresh, cheap, and accessible food in Halifax

Residents of the area live just under 1.5 kilometres away from a major supermarket–a 20-minute walk, or a nine-minute bus ride, although specialty food stores dot the neighbourhood. Still, lugging food back from the big stores isn’t easy if you’re older or possess a disability–especially if you can’t afford a car.

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The Chinese Know: We Are How We Eat: We often think of food as something to pop into the microwave. In Taiwan, fresh food is a way of life

The Chinese Know: We Are How We Eat: We often think of food as something to pop into the microwave. In Taiwan, fresh food is a way of life

If you come across someone you understand on the road in Taiwan, he’s more likely to greet you by requesting, “Perhaps you have consumed?” The polite move to make is claim yes, but whether or not you haven’t, it’s likely that you will be having a genuine meal rapidly. In Taiwan, great food is under no circumstances difficult to find. Restaurants are 3 or 4 to a block, and outdoor grocery marketplaces flourish like dandelions after a rainstorm. Outdoor cafes range the streets throughout the day, while stands advertising snacks are a huge attraction of the favorite night markets, where one can acquire anything from Hello there Kitty toasters to leather shoes or boots.

Metropolitan areas like Paris and Florence come close to competing on the food front, but they can’t surpass the sheer variety that a walk down any street in Taipei reveals. From one direction comes the rich smell of frying bread, from another the aroma of boiled pork dumplings and from yet another fermented or “smelly” bean curd, a Chinese favorite. Even the raw fruits and vegetables in the markets give off their own sweet smell.

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Mass. Schools, Farms Link Up; Districts buying food fresh from growers

Mass. Schools, Farms Link Up; Districts buying food fresh from growers

Frank B. Maher Jr., the director of school meals providers for the 6,400-student Westfield, Mass., college district, knows accurately where his shiny apples, crisp pears, and vine-ripened tomatoes happen to be coming from.

About twenty five percent of the manufacture found in the district’s university lunch program originates from native growers. There’s an advantage to keeping profit the city, but there’s another clear as well as, Mr. Maher says: The locally grown manufacture simply just tastes better.

“Oh, yeah,” Mr. Maher explained. “It’s excellent. The kids had taken to it immediately.”

The district is normally among 70 individuals in the Massachusetts Farm to University Job. Those districts feed about 200,000 pupils in the talk about.

Nationwide, 35 claims and 1,000 districts be a part of some sort of purchasing arrangement with native growers, explained Marion Kalb, a co-director of the National Farm to University Course, which is maintained jointly by the city Food Security Plan, in Santa Fe, N.M., and the Center for Meals and Justice, at Occidental University in Los Angeles.

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Fresh Food

Fresh Food

In Competition No. 2854 you were invited to invent a name for a new cookery publication, with a fresh angle, and supply a publisher’s blurb.

With regards to the marketplace for bizarre cookery literature, an instant trawl of the net reveals that there surely is previously stiff competition out now there. The Superstar Wars Cookbook (may the sauce end up being with you) and Cooking food in the Nude both captured my eye, and those of you who recommended a roadkill-structured approach have been beaten to it by Buck Peterson, who published The Original Street Kill Cookbook in the mid-Eighties (yours, on Amazon, for under a fiver).

Commendations to D.A. Prince, Tracy Davidson, Sylvia Fairley and Nicholas Stone, who obtain applause if not really funds. The winners, imprinted below, pocket 30 [pounds sterling] each. Adrian Fry will take 35 [pounds sterling].

Fresh Food

Fresh Food

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