We routinely change our wardrobes, yet we keep cooking with the same ingredients all year round. Jody Scott explains why seasonal eating is hot.
Unless you are blessed with a full-time stylist and a live-in chef you really trust, every single day of your life will be bookended by two important questions: what to wear and what to eat. The answer to the first will depend on the weather, your mood, the occasion and the whims of fashion, because if you are reading Vogue, you are probably not the type who will cheerfully wear the same thing all year. Sadly, it seems the second question is answered without any thought to the season at all, as we sip cold green smoothies throughout winter—the sartorial equivalent would be wearing a bikini in December—and forget to pimp our pantry with warming spices for the cold. Once it was our diets as well as our wardrobes that rotated with the seasons—sweeping our digestive systems clean with alkaline leafy greens in spring; cooling and hydrating us with vibrant salads in summer and grounding us with earthy vegetables in winter. With the rising popularity of organic produce, farmers’ markets, innovative kitchen gardens and the locavore movement, a return to seasonal eating is definitely taking hold.
Diese Geschichte stammt aus der May 2016-Ausgabe von VOGUE India.
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Diese Geschichte stammt aus der May 2016-Ausgabe von VOGUE India.
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