Taste of the world or local flavors - Hélène Raymond

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The same goes for the sea; what is caught in our waters is shipped abroad, and species that grow elsewhere end up on our plates. A curious trade, sending vitamins and proteins traveling in all directions. We have forgotten that less than 100 years ago, people knew how to store, jar, and preserve. Will we continue to have the luxury of consuming fruits from the other hemisphere year-round?