by Erin Casperson, Kripalu School of Ayurveda Intern With the growing season comes opportunities to plant, sprout, and grow—in our lives and in the earth. The Ayurvedic herb garden at Kripalu is a sacred space that provides a container for both literal and metaphorical growth. Each year, the graduates of the Kripalu School of Ayurveda’s [...]
It’s an exciting season for foodies: Fresh local produce is at its peak! We know that gathering produce at the farmer’s market connects us to the earth and to our community, but is there a nutritional advantage to eating locally grown food as well? Harvard’s Center for Health and the Global Environment (HCHGE) reviewed the literature and came to similar conclusions. Those adept at using their senses to guide their health choices already know the answer—just notice the colors and aromas of produce from your garden compared to the supermarket.
To maximize the nutrient density (a measure of food quality that compares foods by nutrients like vitamins, minerals, and antioxidants per calorie) of your produce, consider the farm-to-table path it takes. Generally, the longer and more complex this path is, the less nutrient-dense the food on your plate. According to HCHGE, the nutritional quality of produce depends on the variety chosen, growing methods, ripeness when picked, post-harvest handling, storage, extent and type of processing, and distance transported.