Eat Here Now: Why Local Food Choices Matter More Than Ever

By Stephanie Wright

Have you ever paused to think about where your food really comes from? Not just the grocery store aisle or the takeout counter—but the soil, the farm, the hands that grew and harvested it?

Every time we choose what to eat, we’re also choosing how to care for the planet. What if your next meal could be a small act of environmental stewardship? What if it could support your health and your local economy? The truth is, it can—and that’s the heart of my recent talk at Green Ossining’s Earth Day Festival, Eat Here Now: How Local Food Choices Impact the Planet.

The idea is simple, but powerful: by sourcing our ingredients from local farms, shopping at farmers markets, joining CSAs, and aligning our diets with the seasons, we can dramatically reduce our carbon footprint—and reconnect with the rhythms of the Earth.

As an Ayurvedic chef and culinary educator, I’ve seen firsthand how the food we choose to eat can transform not only how we feel, but also how we relate to the world around us. When we make the conscious choice to eat locally and seasonally, we’re not just supporting small farms—we’re taking part in a movement that promotes sustainability, equity, and health.

Why Eat Local?

Local food is fresher, more nutrient-rich, and more sustainable. It doesn’t travel thousands of miles to reach your plate. It requires less packaging and refrigeration. And it supports small-scale farmers who are often using regenerative practices that restore the land, rather than deplete it.

In a time when the global food system is one of the leading contributors to greenhouse gas emissions, making even a few simple changes—like choosing locally grown carrots over imported ones—can be a powerful step toward climate resilience.

Our industrial food system is one of the largest contributors to climate change. Long-distance transport, heavy packaging, chemical fertilizers, and monoculture farming practices take a serious toll on the environment. But the good news? Every meal is an opportunity to vote for a more sustainable future.

When you choose local food, you:

  • Reduce carbon emissions from long-distance shipping

  • Support small-scale, often regenerative farming practices

  • Cut down on plastic and packaging waste

  • Enjoy fresher, more nutrient-dense produce

  • Build stronger, more resilient local economies

Local food tastes better—because it’s harvested at its peak and doesn’t sit in cold storage or cross continents to reach your plate. It’s food that’s grown for flavor, not just shelf-life.

The Beauty of Seasonal Eating

Eating seasonally is not a trend—it’s how humans have nourished themselves for centuries. When we eat with the seasons, we align with nature’s rhythms and our own body’s needs. Spring greens detoxify and energize us after winter. Summer fruits hydrate and cool. Autumn’s roots and squashes ground and warm us. Winter grains and legumes build resilience and immunity.

This way of eating supports digestion, balances our constitution, and brings us closer to the natural world. And it's better for the planet: fewer greenhouse gases, less refrigeration, and more biodiversity in our agricultural landscapes.

Seasonal Produce in Westchester (Northeast U.S.):

Spring:

  • Arugula, asparagus, spinach, radishes, ramps, nettles

Summer:

  • Tomatoes, cucumbers, zucchini, berries, peaches, corn

Fall:

  • Squash, apples, sweet potatoes, kale, Brussels sprouts

Winter:

  • Root vegetables, cabbage, onions, garlic, preserved foods (ferments, pickles, dried herbs)

How to Start Eating Here and Now

If you're in Westchester County or the greater Hudson Valley, you’re surrounded by an abundance of local farms, CSAs (Community Supported Agriculture programs), and vibrant farmers markets. Some of my favorites include:

Farms:

  • Stone Barns Center (Pocantico Hills): A beacon of regenerative farming and education.

  • Hilltop Hanover Farm (Yorktown Heights): Great produce, volunteer days, and workshops.

  • Fable Farm (Ossining): Gorgeous greens and sustainable growing practices.

  • Harvest Moon Farm & Orchard (North Salem): Perfect for seasonal produce and family-friendly events.

Farmer’s Markets:

  • Hastings Farmer’s Market

  • Pleasantville Farmers Market

  • Bronxville Farmers Market

  • Muscoot Farm Market (seasonal Sundays)

CSAs:

  • Simpson & Vail Tea CSA (Brookfield, CT but delivers to Westchester): Includes herbal and edible flowers.

  • Hearty Roots Farm CSA (Red Hook, NY): Offers Westchester pickups, includes a wide variety of produce.

  • Rock Steady Farm (Millerton, NY): LGBTQ+ owned, social justice oriented, and has a sliding scale CSA program.
    **Many of these farms offer sliding-scale options or partner with local organizations to make food more accessible to all income levels.

Eat Here Now: A Call to Action

To Eat Here Now is to be present, grounded, and intentional with the choices we make. It’s about seeing food not just as nourishment, but as connection—to community, to place, and to the planet.

Your Local Food Challenge

For the next 30 days, try the following:

  • Buy at least 3 items each week from a local farm or market

  • Cook one fully seasonal, local meal each week

  • Reduce packaged or out-of-season food purchases

  • Track how your body feels eating in sync with the seasons

Let this be your invitation to get curious. Ask where your food comes from. Visit a farm. Taste what’s in season. And remember that every bite is an opportunity to grow something good.

With gratitude and seasonal abundance,

Stephanie Wright
Ayurvedic Chef & Culinary Educator

Stephanie Wright