Eating Locally and Seasonally
When we understand that the earth provides us with everything we need it is easy to see why eating locally and seasonally is important. Since the industrial revolution we have increasing possibilities of eating whatever we want whenever we want it.
Mangoes from Hawaii, for example in the middle of winter in northern Europe, can that really be good? No, because the tropical fruit is native to and intended to be eaten in a warm/hot climate it really doesn’t serve the northern European to eat it at all. The vitamins and minerals may be there but the sugary acidity will make us weak and cold.
In the climate we live in mother nature provides us with the best foods with which to nourish ourselves. These foods will support us in good health through the changing seasons in the climate we live in.
Grains and beans are harvested in the autumn, dried and can be kept and eaten year round. While berries are in season for a short time and should be enjoyed then and there and then left until the following year.
Sea vegetables are growing in the oceans that cover two thirds of the earths surface, they can be dried and because of their light weight they are easily transported and therefore a healthy food for everyone everywhere. If we think about the changing seasons and what foods become available at different times like greens and lettuces in summer and pumpkins and chestnuts in autumn, we can start to see what nature intends us to eat.
So the foods to be cautious of when you are living in a temperate climate are foods that are out of season or coming from another climate.