Personally, I agree. I think that's a food culture and logistics situation. Most of these kinds of efforts are on reducing food waste, which is in line with s

Personally, I agree. I think that's a food culture and logistics situation. Most of these kinds of efforts are on reducing food waste, which is in line with shelf-stable, unbrusable food. I have suspicions that because of the young age and the frontier culture of much of US history, the US doesn't have much of a fresh/healthy food culture. I also think the past couple generations of microwaved/processed foods (which has their own benefits) and more recent improvements in year-round food has erased what little cultural knowledge of seasonal and local foods we had. There are a few movements, like Alice Waters, making some change, but I think in general it's very lacking compared to many other countries. Farmer's markets are where you can find fresher, more seasonal food. They often carry a lot more varieties. Including ones that either aren't familiar enough to the average person, or lack the shelf-life and durability of the mainstream varieties.