“The knowledge of the good health of the garden relieves and frees and comforts the eater.”
-Wendell Berry.

Healthy eating is not about constant monitoring, label watching, and calorie counting. To eat healthfully, I look towards fresh foods at the peak of their season, grown and raised as close to my community as possible. Seasonal and local foods are the most flavorful and nutritious available. This simple fact always amazes me—locally grown foods eaten in season, are not only better for you, but taste incredible as well. This is my true nourishment.

A fresh picked strawberry in June from a local source tastes so sweet (and even warm from the sun—mmmm.) But strawberries consumed in winter have traveled so far and so long, they taste closer to their plastic packaging than the real fruit itself.

What I find so special when eating food from local sources, is the direct relationship that is immediately established between me and the farmers in my region, the real people who grow the food that thrives best in this place. So eating locally and seasonally means supporting not just your own health and tastebuds, but also that of the land and people in your own community.

I view nutrition and wellness with a common sense approach. The fresher the ingredients, the better for your health, and the more pleasurable to eat. The simpler the preparation, with foods that have traveled the least from the farm to your plate, the better the food will taste and heal. And of course, there is tremendous built in benefits to your local environment and economy by eating and purchasing locally. There is really no better way to eat—and thrive—through every season.