Just the other day one of my roommates offered me a plum and said, “they’re in season right?”. The funny thing was I had no idea because I didn’t grow up in a time when fruits had seasons. All sorts of foods are shipped around the world from country to country so that if I want a plum in the middle of December I can go to the grocery store and find one, and the same goes for any other item I am craving.
The next day I came across an article that spoke about the same ideas of globalized food markets. It was called Upscale Sushi Chef’s Fighting for Sustainability, and in it they discussed Chef Michael Black who only serves fish in season. This practice is what the author says is a measure called “naturally imposed check against depleting fragile stocks”.
I taste like extinction 
Now I have had a lot of discussion about the ramifications of Globalization, I love taking political science courses, and I have heard about the detrimental effects it has on developing nations. But until reading that article I have never considered the detrimental effects globalization has been having on the oceans. Most of the food we eat seem to come from a limitless source, and maybe some of them do, but fish is not one of those. I think that in the future I am going to make an effort to learn the proper seasons for foods and stick to them, and maybe that small change will make a big difference in the future.
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I enjoy vegetable sushi! It is the only kind I eat as a vegetarian. I wish more restaurants could come up with cooler ways of serving it to make it more appealing to people who think vegetables are boring. The increase in the popularity of sushi has been making me worried about fish. Most people don’t think about the details regarding their sashimi.