What can people who live in a cold climate like New England do?
Ableman: The level of creativity and entrepreneurship that has been applied to extending seasons and to storing and preserving food — canning, freezing, and drying — is amazing. And the diets of folks in colder climates have been expanding. For example, when people think of a potato, most think of a russet or maybe a Yukon gold, but there are hundreds of different varieties, each with its own particular quality, flavor, and texture. Some are like a completely different food, and many will grow in very cold conditions. There are restaurants in cold parts of the country that are now focusing on regional foods year-round. There are farmers in northern climates who grow a full range of greens and root crops throughout the year, often with minimal energy input. The storage of foods, the season-extension techniques, and the greater variety now available have all come together to allow people to eat a rich local diet almost anywhere.
