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[quote=Anonymous]It’s because of the industrial farming in the Us plus so much of our food is imported.  Things are traveling lost distances so are bred for travel rather than taste and everything loses nutrients starting the moment it’s picked.  
Countries like Italy and Spain have more agriculture closer to where people live.  I think living in California would be similar since so much is grown in California.  It’s nice here for a couple months of the year when you can get a lot of food that is locally grown but we only have a couple months of that plus it’s limited to a relatively small number of fruits/vegs.

It also makes a big difference that there are more places where you can stop and just pick up fresh things over there, rather than supermarkets.  It used to be that American supermarkets had fresh baked products — that’s increasingly not true, as they bake the store bakery items either at a facility and ship it, or they are just baking from frozen dough at the store.  We apply Henry Ford effieciency to everything, so we do have easier access and more variety.

I was just at an Italian restaurant downtown and the waiter said that chef has the wheat grown in Virginia and mills it either there or at the restaurant to have it fresh for the homemade pasta.  [/quote]

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