THE POWER OF FOOD

As the world is grappling with all the pressing issues of climate change, resource depletion, and environmental loss, the concept of sustainability is something everyone is talking about. For me, anytime there is a conversation having to do with strengthening, preserving, and restoring the environment it’s always better to begin with food. Especially in the summer months, with warmer weather, longer days, and when nature is in full bloom, creating a sustainable world is much easier to do with food. Summer brings a plethora of fresh produce, with more opportunities to eat fruits and vegetables and just harvested foods grown locally. Eating seasonally and locally is one of the best ways to contribute to sustainability as it reduces the energy needed to produce and transport food and lessens the carbon footprint. And for plant-based foods, production requires fewer resources, generates less pollution, and even better, if we choose organic foods, without harmful pesticides and chemicals, it is infinitely better for the overall health and wellness of the environment.

Eating local and seasonal produce is as easy as taking advantage of summer farmers’ markets farm stands or joining a Community Supported Agricultural (CSA) program, which also supports local farmers. During the summer months, all of these serve as social gathering places and provide the opportunity to get to know the farmers. My father loved farm stands. We could never drive by without stopping to see what was just harvested from the field, and fresh on the shelves, no matter where we were. Mostly he loved the food, but he also loved talking to the farmers about how the food was grown. ”The only way to eat a tomato is when it is just picked off the vine.” my father would say, as he grabbed a brown paper bag, filling it to the top with the brightest, ripest, and sweetest tomatoes of the summer, and then he’d add, “You just can’t get this in a grocery store.” Turns out he was right. Eating foods just harvested results in food that not only taste better but is also more nutrient dense. The nutritional value of produce begins to decline the minute it is plucked from the vine, and when we eat from farm to table we provide our bodies and our minds with the most protective elements. If you are lucky enough to be living near the ocean in the summer months, buying from local fishermen also brings more power to a sustainable summer. Local fishermen are big supporters of environmentally friendly practices that preserve the marine ecosystem.

Fortunately, they love to tell stories of how and where their seafood was caught, and, of course, how big, which, besides being mesmerizing, also promotes transparency enhances community engagement, and when we support our local farmers and fishermen, we strengthen the local economy. Also, the warm summer weather allows us to foster our Green Thumb, with more people gardening and composting. This is a very good thing because the more gardens that are planted, the better the quality of the air we breathe. Plants can absorb pollution from the air and, as a byproduct of photosynthesis, release more oxygen, contributing to cleaner and healthier air. And when we compost and grow plants in compost-enriched soil, they grow bigger, better, and provide much more nutritional value. Embracing sustainability in the summer is a powerful way to have a positive impact on our environment, our communities, and our personal health and wellness. It’s a big, important issue for our world, and when we start at home with food, we can truly make a difference. Growing up, some of my most favorite foods and favorite memories were made in the summer at our beach house. This Sustainable Summer Salsa is one of them.