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Fresh, local, organic and beyond
(ARA) - These days, when
it comes to produce, the catch
words are “local” and “seasonal.”
Local and seasonal, like
fresh and organic, can mean a
lot of different things, according
to Jim Gallivan, department
chair of Culinary Arts
at The International Culinary
School at The Art Institute of
Atlanta and author of several
cookbooks, including “The
Adventure Cookbook” and
“The New Spa Cuisine.”
Gallivan offers definitions
for the terms:
Local
Local can be defined as having
been grown less than a
day’s drive from where it’s purchased.
In general, local is preferable,
Gallivan says, because it
lasts longer, not having spent
days travelling across the country
or the world to get to you.
4
Less travel also means less use
of resources and less air pollution.
Seasonal
If you’ve ever picked your
own strawberries, you know
there’s nothing like that freshpicked
taste. Today, you can get
almost any kind of produce at
just about any time of the year.
Asparagus in December? It’s
shipped in from Peru, where
it’s in season. Apples in July?
They’re pulled from cold storage
just for you. But if it’s not
in season, it’s not local, and that
means it won’t have the great
flavor you find in local freshpicked
produce.
Fresh
We tend to think we should
see Fresh > page 2
| Thursday, February 10, 2011 | Business Guide: A Specialty Publication of The Goochland Gazette
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