Humans have been importing foods from far-off places throughout recorded history, so we’re not likely to stop now. But perhaps we could strike a better balance, as of old, choosing local foods when available, and thinking of imports more as supplements for what we can’t get at home.
My December This Green Life addresses this topic and points out that seasonal eating with local foods is possible even at this time of year up north. It includes a wonderful seasonal recipe for Green Gumbo, created by the green New York caterer, Mary Cleaver of The Cleaver Company. Here it is again in printable form. (Click the iPaper down arrow in the top band for the print and email controls.)