Eating food is one of the most intimate experiences we can have.

The food we eat is broken down by our bodies and absorbed into our cells.

Food becomes part of us.

Literally, we are what we eat.

This does not bode well for me based on a recent bought of uninspired eating.

When the mercury rises the comfort foods of cooler times don’t always appeal.

Heating up the oven to bake a shepherd’s pie just doesn’t feel right.

It is time to flip the switch and rediscover the foods that are plentiful during the summer season.

I roam the farmers market hoping to conjure memories that will put the joy back into eating.

I am enticed by the sweet flowery aroma of fresh strawberries.

There are many varieties that have fallen out of favor because they are smaller or their color is not uniform but these heritage varieties have the best flavour.

A friendly vendor appeals to me that there is risk of losing a piece of agricultural history if we do not support the biodiversity of heritage plant varieties.

The mere aroma of certain foods can evoke memories that transport us back to a special place and time.

My memory wanders to summers spent on Prince Edward Island.

The month of June finds my grandmother busy preparing fresh biscuits, toiling to keep up with a demanding schedule of strawberry socials.

I marvel at the historical significance of the strawberry social.

Islanders serve up fresh berries and ice cream year after year, raising funds for youth sports, the humane society and international hunger relief.

My grandmother explains that food is about caring: A way to reach people.

When we come together to share food, political barriers melt away, people realize how much they enjoy spending time together.

When care is taken in the preparation of food the results are noticeably more enjoyable.

I am reminded of hours spent treading softly through the secret strawberry patch careful not to damage tender shoots.

The goal is to pick enough tiny wild berries to fill our half gallon ice cream pail.

These berries will be left in the capable hands of Grandma Coles to prepare the coveted wild-strawberry jam.

Sun-bleached and slightly dehydrated, we are pleased with ourselves guessing at how many bottles of jam our harvest will yield.

Fresh biscuits are prepared in anticipation of the fruits of our labor.

Granny Coles announces the jam-making process complete and on the kitchen counter sits one tiny jar.

We debate how to best to savour our wild treasure and settle on enjoying the moment reflecting on how something so special should not be easy to get.

The answer is not more time spent preparing food, but time better spent enjoying the simple flavors of the season.

Ellen Duncan is a

registered dietitian. E-mail editor@kamloops

thisweek.com.