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For many people, fresh vegetables are something they think they understand—until they hear an outsider’s perspective. Kristen Fischer, an American mother of four living in India, has sparked a lively conversation online after comparing the journey of produce in the US with what she experiences in India. Her breakdown of how far food travels, how it’s grown, and why it tastes different grabbed instant attention.
Kristen shared on Instagram that the biggest difference begins long before vegetables hit the plate. She explained that produce in the United States often travels nearly 1,500 miles from large industrial farms through trucking routes and centralised processing hubs. This long chain means more handling, more waiting time, and vegetables that are several days or even weeks old by the time they reach consumers. She pointed out that such long distances can dull both the flavour and the nutrient content.
In contrast, Kristen highlighted how India’s food system is built on shorter, simpler paths. Most markets here are supplied by regional farms, local cultivation, and small family growers. The average vegetable in India travels just 200 to 400 kilometres before landing in a kitchen. She said this shorter travel time keeps produce fresher, tastier, and more nutrient-rich. She added that affordability is another major plus, since buying directly from farmers is common and accessible.
According to her, India’s largely local and decentralised farming culture is what makes its vegetables feel more vibrant and wholesome. She noted that while the US depends heavily on commercial-scale agriculture, India still relies on community-based farms that bring food from soil to table quickly. For her, that difference has changed not just how she shops, but how she eats and appreciates her daily sabzi.
Kristen shared on Instagram that the biggest difference begins long before vegetables hit the plate. She explained that produce in the United States often travels nearly 1,500 miles from large industrial farms through trucking routes and centralised processing hubs. This long chain means more handling, more waiting time, and vegetables that are several days or even weeks old by the time they reach consumers. She pointed out that such long distances can dull both the flavour and the nutrient content.
In contrast, Kristen highlighted how India’s food system is built on shorter, simpler paths. Most markets here are supplied by regional farms, local cultivation, and small family growers. The average vegetable in India travels just 200 to 400 kilometres before landing in a kitchen. She said this shorter travel time keeps produce fresher, tastier, and more nutrient-rich. She added that affordability is another major plus, since buying directly from farmers is common and accessible.
According to her, India’s largely local and decentralised farming culture is what makes its vegetables feel more vibrant and wholesome. She noted that while the US depends heavily on commercial-scale agriculture, India still relies on community-based farms that bring food from soil to table quickly. For her, that difference has changed not just how she shops, but how she eats and appreciates her daily sabzi.