Very glad you shared your thoughts on seasonality and access to local produce — the way we shop depends so much on where we live, how we get around, what is available, and what we can afford, that it can be easy for some of us to feel like quality, seasonal produce is a luxury that just isn’t accessible to us. My background in public health makes me view this very much through a systems and equity lens, and the solution in my mind would be policy-based, but until governments can ensure that all members of society have the opportunity to easily access affordable, available, and attractive produce grown by producers in their local, regional, or national area, I do believe that highly seasonal eating will remain a privilege for some and a near-impossibility for many (on a more personal note, since moving from France back to Norway where farmers markets don’t exist, finding seasonal produce has become the bane of my days!).
Yes absolutely agree. The issues of access and equity are closely tied to government and local agencies. Thank you for sharing your perspective. Interesting to hear there are less farmers markets in Norway. I hope you will continue to cook delicious meals with whatever you can get your hands on. Thanks Simone!
First of all, thank you for the mention, and for sharing my latest newsletter.
Then, I absolutely agree with everything you say here, and I dare say it completes my thoughts.
I'm one of the lucky people who can access a weekly market, and I visit it very often with my cooking class students, I love to show them what is in season and what it tastes like when it has been picked in the morning. Then, we also buy those more common vegetables that can be present on market stalls and supermarket aisles all year around, to show them how you can get the most out of them.
The concept of seasonality is important, but it should never be judgmental or dogmatic (nothing about food should be judgmental or dogmatic!).
The way you present vegetables in your recipes is the highest praise to these ingredients: I've tried countless recipes from your newsletter and from the NYT Cooking, and every time you make me fall in love a bit more with vegetables.
This: The concept of seasonality is important, but it should never be judgmental or dogmatic (nothing about food should be judgmental or dogmatic!).
You really nail it in that sentence. Let’s take the judgement out of food. Let’s not gatekeep the joy that we find in vegetables (and food in general) by imposing rules. We all do what we can.
Thank you for doing all you do to share your important outlook on food.
Very glad you shared your thoughts on seasonality and access to local produce — the way we shop depends so much on where we live, how we get around, what is available, and what we can afford, that it can be easy for some of us to feel like quality, seasonal produce is a luxury that just isn’t accessible to us. My background in public health makes me view this very much through a systems and equity lens, and the solution in my mind would be policy-based, but until governments can ensure that all members of society have the opportunity to easily access affordable, available, and attractive produce grown by producers in their local, regional, or national area, I do believe that highly seasonal eating will remain a privilege for some and a near-impossibility for many (on a more personal note, since moving from France back to Norway where farmers markets don’t exist, finding seasonal produce has become the bane of my days!).
Yes absolutely agree. The issues of access and equity are closely tied to government and local agencies. Thank you for sharing your perspective. Interesting to hear there are less farmers markets in Norway. I hope you will continue to cook delicious meals with whatever you can get your hands on. Thanks Simone!
First of all, thank you for the mention, and for sharing my latest newsletter.
Then, I absolutely agree with everything you say here, and I dare say it completes my thoughts.
I'm one of the lucky people who can access a weekly market, and I visit it very often with my cooking class students, I love to show them what is in season and what it tastes like when it has been picked in the morning. Then, we also buy those more common vegetables that can be present on market stalls and supermarket aisles all year around, to show them how you can get the most out of them.
The concept of seasonality is important, but it should never be judgmental or dogmatic (nothing about food should be judgmental or dogmatic!).
The way you present vegetables in your recipes is the highest praise to these ingredients: I've tried countless recipes from your newsletter and from the NYT Cooking, and every time you make me fall in love a bit more with vegetables.
This: The concept of seasonality is important, but it should never be judgmental or dogmatic (nothing about food should be judgmental or dogmatic!).
You really nail it in that sentence. Let’s take the judgement out of food. Let’s not gatekeep the joy that we find in vegetables (and food in general) by imposing rules. We all do what we can.
Thank you for doing all you do to share your important outlook on food.
Columbia, Mo! My Alma mater; I love thinking of you there! Xx
So many students!!! Didn’t know you went to college there. đŸ¥°