Improved Access to Food
No longer do America’s chefs and home cooks fall prey to the fickle confines of the Farmer’s Almanac long evidenced by selection provided by big box grocery retailers. It is arguable that there is no such thing as seasonal food now because everything is in season somewhere at any given time. Food can be purchased from halfway around the world, albeit with a higher ticket price, or it’s been in storage for months. I’m not going to buy fish from Peru or use a gassed, hothouse tomato. I’d rather use better-tasting canned San Marzano tomatoes until the local tomatoes come into season. I do think we have a “food clock” that’s tuned to our location. It sometimes happens that something that’s in season here may not be as good as it is in California, so I’ll order the California product. Wherever possible, I do try to support my local community growers and producers; otherwise they will not be around in the future.

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