WRT eating seasonally, I am always excited this time of year, as the veggie CSA deliveries start rolling out, my herb garden is filled in, the local orchard and farmers' markets start humming again, and I get an email from my one farm source saying they have too many eggs so they need to have a sale. So from spring-fall I feel like I do eat in connection with local and seasonal, and in winter it's just get what you can even if it's from Chile or whatever.
I often wonder how things would change if I went from 60-75% local/seasonal to, say, 95%? Asparagus would be eaten only right about now, except perhaps a few bags frozen or canned. Winter would not feature salads, it would be root vegetables and fermented kraut. No bananas, there are no flippin' bananas in Pennsylvania! Now of course, this would be somewhat restrictive, but it would be interesting to correlate foods available to the changes in weather and changes in activity: in the winter, we tend to crave comfort foods more, so maybe it makes sense to ditch the salads and roast up a tray of parsnips. And I wonder if there aren't deeper repercussions: might our gut flora have a sort of seasonality to them as well? Do the bacteria work with our cravings for comfort food in cold months to pad us out a bit and help us sleep? Does the lighter spring fare (greens, asparagus, some berries) kick-start our metabolism and flush out some of the loagy gut bacteria?