I'm always so impressed by the change of seasons, aren't you?
So many things "happening" out there, most of which we really have no clue about, unless we have been involved in nature study as a vocation, interest, or hobby.
Most of us enjoy the coloring of the leaves, for example, without really thinking about how that happens. As I understand it, the color in the leaves is their natural state, but the sun via photosynthesis changes all that for the spring and summer.
And we love their green... don't get me wrong - that's the "thing" about seasons!
Now, due to shorter days, the slant of the sun, and photosynthesis no longer happening, but before they die and fall off the tree, the leaves briefly reveal their true brilliance to bless us all with their otherwise "hidden" beauty.
As a nutritionist, I am always fascinated with the change in the foods we eat as the seasons change. This adaptation in crops and their availability to us works very hard "behind the scenes" to keep us in good health. There is nutrition to be abundantly found in every season's offerings, but the foods that come from the earth with seasonal change offers nutrients in just the right focus to the health challenges we face during each season.
How does this translate into "fall foods?"
I'll be talking about that, and a few other things, too...
Call in with YOUR questions and comments...
Tune in from noon to 1 pm EST on WKBK radio...
FM 94.1, AM 1290, or join via the Internet:
