Podcast Appearances
We're importing little salad potatoes from France.
Yeah, absolutely.
And like some of that seasonal, I mean, we don't have any broccoli at the moment, for example, in season in Ireland.
Yeah, exactly.
It's a huge problem.
That you can have the same things all year round.
No, they're not.
And like, that's, I think, the point.
You know, people might say, well, so what if it's imported from Africa or wherever?
And I think...
You know, obviously, there's a sort of a patriotism and our food security and all that's very important.
But I think most importantly, just on a consumer level, the longer something takes to get here, the longer the journey and the further it comes, the less flavor it's going to have.
Because as soon as you pick something out of the ground or harvest it, it's starting to rot and die.
And it's a process they're trying to sort of stave off.
But like, it's just biology.
So what you're tasting there, if you have strawberries from Morocco at this time of the year or, you know, sweet potatoes brought in from the other side of the world, they taste of almost nothing.
And the reason is because of that, you know, immense journey that they've come on.
And so and also flavor and nutrient density are two sides of the one coin as well.
So you're sort of.
If something doesn't taste like it has much life in it, then it doesn't.