When thinking about seasonal dining it’s easy to myopically focus on the virtue of fresh ingredients. Fruits and vegetables take turns coming to life during the spring and summer and we should enjoy them while we can, but the changes in what and how we eat can’t be explained in the quality of the inputs alone.

Seasonal dining also involves cooking and eating in the ways that make sense for the weather. Food grilled over an open fire is just as delicious year round, but no one wants to grill in the snow. Inversely, I assure you roast turkey tastes wonderful at other times than November, but no one wants to run their oven for hours and hours in summer heat.

Scott Eren regularly writes about food in his column, Scott n’ Pepper. Contact him via entertainment@jhnewsandguide.com.

Scene Editor Billy Arnold covers arts and entertainment. He apprenticed as a sound engineer at the Beachland Ballroom in Cleveland, Ohio before making his way to Jackson, where he has become a low-key fan of country music.

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