Agriculture Then and Now: Food Accessibility 

Are you amazed by the variety of food available all year long? See how much we’ve grown.
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Full Video Transcript:
Female narrator:
Then: Preserving the summer’s harvest was essential to surviving Canadian winters. Some folks had root cellars to store their fruits and vegetables for up to six months.
Others canned, dried and pickled their food to make it last. But, freshness and variety were often lacking once the dark, cold months set in.
Now: Canned and pickled foods are still popular, but state-of-the art technologies mean lots of variety year long!
For example, fruits and vegetables stay fresh up to 12 months in climate-controlled storage facilities, or they can be flash frozen with little impact on nutrients, taste and quality.
Also, cutting-edge greenhouse technologies allow farmers to grow vegetables year-round.
So the veggies you eat in February taste almost as fresh as the ones that come straight from your garden.
We’ve come a long way.