As for January, at least in this part of wintry North America, breakfasts could easily be made up of stored fruit like apples which keep for months, and frozen berries which also keep for months. Bread and jam for fibre and carbs, yogurt and milk, eggs and chees are all good for protein, even Rob’s beloved bacon and sausages are fine when they are local and well made, and available all year around. Freezing juices are a good way to preserve vitamins from the summer as well.

There is lots that COULD be done, but it is impossible to do if you have a three year contract with SYSCO to serve whatever you is made available by the corporate industrial food system. That results in 90% of the fruit plates in my life have strawberries and pineapple threaded between grean, yello and pink melon. All year round, in every place.