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Nutrition News: 5 Reasons Why We Love Eating LOCAL

“Eating seasonally – eating foods that are available and grown locally – keeps us attuned to Earth, its elements, and the cycles of Nature. This supports eating naturally of Nature’s bounty of fresh foods. It gets us thinking about gardens and being able to pick our own food. Eating seasonally is a most economically dietary pattern and gives us potentially the cleanest foods, as fewer chemicals are needed to store or ship them.”

– Elson M. Haas, Staying Healthy with Nutrition

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  1. Eating local means you’re eating seasonal. Seasonal eating ensures that we’re providing our bodies with the right type of fuel in order to protect us from our climate and environment. It promotes health and keeps our bodies in balance.
  2. You’re supporting the local economy. Spending your hard-earned money at locally owned businesses ensures that the money stays within the community and not in the hands of profit-driven companies.
  3. You’re food will be fresher, therefore, healthier. Eating fresh is one of the most important aspects of a healthy diet. It ensures that your fruits, vegetables, nuts, seeds, beans, legumes and meats are free of bacteria and diseases but it also ensures that it is full of vitality.
  4. You’re food will have travelled less. Eating locally produced food reduces emissions caused from planes, trucks, boats and trains that are used to transport food. It also reduces the amount of chemicals your food has been exposed to and ensures that your food has been picked when it is ripe.
  5. You’re supporting local famers & family farms. Farming can be a tough business when going up against big, commercial, industrial farms. Buying local creates jobs and supports sustainable practices that are often found in smaller scale operations.

Shop our selection of 2016 fall fare now!

Citi Grow: kohlrabi, chioggia beets

God’s Acres: turnip, daikon raddish, assorted pumpkin, assorted squash, chicory

Jeanne Berard Acres: parsnip, carrots, onions & shallots, golden beets, forono beet root

Jonathan’s Farm: parsley, spinach, kale, broccoli, leeks, assorted beets

Little Farm in the Forest: assorted tomatoes

Loveday: mushrooms

Neva Hydroponic Farms: basil, butter lettuce, green leaf lettuce, arugula

Oak Valley Vegetables: kale, assorted carrots, assorted potatoes, red onion, red beets

Sunshine Orchard’s: assorted apples

Two Peas in a Pod: celeriac, desiree potatoes, buttercup squash

Wild Earth Farm: thyme, arugula, collards, butterball potatoes, pac choi, broccoli, kohlrabi, cabbage, acorn squash

Food photograph designed by Dashu83 – Freepik.com

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