In this episode, I want to delve into why eating seasonally and locally is important - for your health, our economy, and the planet!

Organic, local and seasonal food = more nutrients, better taste, and fewer chemicals

Organic plant foods contain, on average, 25 percent higher concentrations of nutrients than conventional, and the difference becomes even more dramatic with local vs. imported produce.

Unfortunately, more than half the fruit and almost one-third of the vegetables sold in the US are imported. A typical carrot, for example, travels close to 2000 miles before it reaches your dinner table.

This is especially true when you’re eating foods that are out of season in your local area, like tomatoes, bananas or cherries are in the middle of winter in the Midwest.

Possibly more than a week has passed since that produce was picked, unripe - in order to survive transport - and then packaged and trucked to the store, where it can sit on the shelves even longer. The problem with this is that produce doesn't reach peak nutrient status until it is completely ripe, and once harvested, produce nutrient content begins to degrade with exposure to oxygen and heat.

This can cause BIG problems with the nutrient value of your produce. 

Join us in this episode to learn the impacts of eating local and seasonal vs. imported and non-seasonal, and how to find the best local and seasonal produce near you!