Seasonal
Seasonal is synonymous with FRESHness and natural RIPEness. Freshness refers to the absence of microbial spoilage, processing, or storage. Fresh food is alive on a cellular level. Fresh foods are biochemically and electromagnetically different from their dead counterparts. Modern science is only beginning to understand the positive impacts that eating living food can have. However, we do know that the FRESHER the FOOD the BETTER the FOOD. Here are some relevant measures of freshness which make it clear why local and in-season foods are so good for us:
Time since Harvest is one of most important metrics to consider when judging a food’s freshness
Distance Travelled from place of growth and harvest. Long distances necessitate chemical treatments or even genetic engineering to stay alive on the trip.
Consider the relative taste of ripe fruit harvested off the plant by hand and eaten immediately, as opposed to purchased out of season from a market.
Local
Eating foods that are grown, and manufactured within your immediate region provides numerous benefits to the individual and community. Most important from a dietary perspective is the dramatic increase in nutritional density resulting from the comparative FRESHness of local foods. In addition, engaging in your local food economy has these benefits:
Improving Your Health physically and mentally
Support Your Neighbors financially by purchasing food from farmers and producers in your community
Increase Food Resiliency during crop shortages or supply chain disruptions
Grow Stronger Ecosystems that will be able to feed us and more for generations
Reduced Ecological Impacts resulting from shortened, local supply chains.
Less Processed
Processing food is any act that transforms a food from one form into another. Usually this is done through mechanical, chemical, or temperature manipulation. Clear examples of each form of processing are:
Mechanical: Cutting, Smashing, Pulverizing, Powderize, or Juice
Chemical: Acidic Ceviche, Salt Curing, Bleaching
Temperature: Frying in Oil, Baking in Air, Freezing of Ice Cream, Boiling
Every food you purchase that is not entirely whole and raw has been processed. Because even cutting an apple counts as processing, not all processing is bad.
However, most of the items we eat that come packaged in plastic, glass, or cardboard have been processed in dozens of highly impactful ways that collectively erodes human health through suppression of the immune system and focusing of toxic substances.
Tips on eating Local, Seasonal, and Less Processed Foods
1. Join a CSA that offers recipes paired with their boxes.
2. Shop at Farmer’s Markets, take a minute to interact with the farmers. BONUS - Say things like “thank you for growing my food!”
3. Research and Utilize food rescue programs! These programs are a source of less processed, often seasonal foods which otherwise go to waste.
4. Purchase whole ingredients as often as possible, think: fresh meat, vegetables, and fruits.
5. Invest in a dehydrator, freezer, or cans, and develop a hobby of processing your own foods.