February 11, 2015
One other important influence on the flavor of modern produce, which is grown on huge farms and packaged in giant processing plants, is the trend toward hybrid varieties bred for looks, shelf life and resilience during shipping. Flavor is not generally a top priority. Gallivan says there are exceptions, and some large agribusinesses do produce flavorful, organic foods.
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Is fresher always better? 4 ways to know your produce
Getting past the food jargon: Decoding your produce
These days, when it comes to produce, the catch words are "local" and "seasonal." Local and seasonal, like fresh and organic, can mean a lot of different things, according to Jim Gallivan, department chair of Culinary Arts at The International Culinary School at The Art Institute of Atlanta and author of several cookbooks, including "The Adventure Cookbook" and "The New Spa Cuisine."