(Recap) Sustainable Saturday: Seasonal Eating

Reported by foodem.com, the online wholesale food marketplace-

Thanks for joining Foodem for another Sustainable Saturday!

I am the first to admit that I’m not great at eating seasonally. It’s a pity because each season brings a variety of edibles that shouldn’t be ignored.

A few weeks ago I wanted to make pork chops with peach chutney, so I went to my grocery store in search of the perfect peaches. Upon arriving I realized that peaches were not in season, and I would have to modify my recipe. I decided to use apricots instead, as the flavors and textures are similar. Had I waited till Memorial Day, peaches would have been in full stock, but I was a tad too early and peaches were nowhere to be seen. I was semi-disappointed because the absence of peaches caught me off guard; I expected to find peaches regardless of the season. After all, isn’t that what we’re accustomed to?

In this day and age we are usually able to have and find whatever foods we want, at any time. Businesses and consumers have become increasingly globalized and it is more and more common for our foods to come from different countries. For example, at McDonalds all the ingredients for your Big Mac could come from at least seven different countries. When I go to the grocery store I am given the option to by bananas from Costa Rica and strawberries from Mexico. Because we import foods from around the world, we are able to get tropical fruits even in the middle of winter.

There are extensive benefits of a globalized world; producers and consumers can benefit from eating seasonally among other things. When products are in season they are much cheaper because there is a plethora. Producers are attempting to sell their huge supply of crop, so they set the prices lower. Thus you easily satisfy both your wallet and your palette.

On the other hand, while fresh fruits and vegetables have great health benefits, crops that are exported are typically harvested prematurely and are stored in huge warehouses. The end result is that they lose their nutritional value. They also don’t taste nearly as good as fresh crops because of the added preservatives and time in the warehouse. Eating an apple that was recently harvested is obviously much more flavorful and satisfying than an apple that has been drenched in preservatives, shipped and stored in a storage unit.

Just because it is fall or winter doesn’t mean you have to give up eating fresh produce in general. Look online to see what is harvested seasonally in your area. Visit your local farmer's market; they are sure to have a large variety of products that are in season.

(Photo Source)

Views: 16

Tags: Foodem, buyers, distribution, food, foodem.com, foods, industry, saturdays, sustainable

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service