Years ago eating local produce was really our only choice.
However from the late 1960s, the UK began to embrace the highly processed and industrially manufactured foods that came to dominate the British food landscape. The ‘plain food’ was now eclipsed by the exotic fruits, vegetables, spices, and cuisines that once were only sampled abroad.
This celebration of food from outside of the UK at the expense of local homegrown produce, however, now appears to have come full circle. Local chefs, food writers, and restaurateurs are now embracing and contributing to the food revolution deciding to cook, savour and celebrate the food on their doorsteps.
If you want more control over what you’re eating, you need to get more involved with plants and farms. We must shift, one by one, from consumer to collaborator.
Try a variety of foods – our palates have forgotten the unique flavours of the plant friends our ancestors loved. Our cravings may be predictable, but they are not fixed. What is palatable changes with what we feed ourselves. Like increases like. When you start to diversify the species in your diet to diverse the nutrients, what is palatable to you expands. When you eat seasonally, you crave what is in season.
Nature is trying to nourish you.