Podcast Appearances
So when things are out of season in the northern hemisphere, they're bringing them from South America and Africa and so on.
And that is like an absolute marvel of logistics.
But it's you know, I think the thing we need to think about is that when when the further something travels from when it's harvested until when you eat it, the you know, and the longer that takes, the less the more the nutrients are being depleted as as we go.
Yes.
And there is that side of it.
But also, if you like to taste nice things.
Yeah.
It makes sense to eat what is in season in your own country, doesn't it?
Exactly, because nutrient density and flavour are two sides of the one coin.
You know, that's what you're tasting.
You're tasting the life in the food effectively.
And of course, there's also a carbon, you know, an emissions impact of bringing food from the other side of the world.
So I think that's really important.
So what it means is that when you're eating food that's in season,
You know, you're accessing food that's at its most nutrients dense, its most flavorsome and with, you know, almost almost no carbon emissions typically.
And then the other side of it, I think, is that like we we I think by eating this kind of mono diet, the same things all year round, we sort of unplug from a kind of.
There's a sort of a wisdom in the produce that's available at different times of the year.
So if you think about the life cycle of plants during the year, at this time of the year, they're just, you know, they're small and new, they're producing leaves.
That's great for you after, you know, a kind of a long sort of stolid sort of a winter diet.
You move into the summer, then there's kind of those same plants often produce pods.