Eating with the Seasons
Why aligning your diet with what's naturally available brings more flavor, nutrition, and connection to place.
Travel Writer
Eating with the seasons used to be the only option and is now a choice, which changes its meaning. Choosing the strawberries in June and not in January is a small act of paying attention to where you are and when.
The practical case is strong on its own. Produce in season is cheaper, has travelled less, and was picked ripe rather than early. The tomato in August tastes of something. The one in February tastes of the journey.
The deeper case is about rhythm. A year with asparagus in spring, stone fruit in summer, squash in autumn and roots in winter has a shape to it. You look forward to things. You miss things. Both are good for you.
You look forward to things. You miss things. Both are good for you.
Elena Vasquez
Travel Writer
Elena has lived in four countries and visited forty more, mostly slowly. She writes about the kind of travel that changes how you see home, and about the practical business of staying somewhere long enough for that to happen.
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