How did you come to understand the parallels between eating locally and thinking about your flora in a local and seasonal way?
For me, it just kind of happened organically. I always did my floral work in California with whatever I gleaned on the paths that I traversed. Everything I used in my shops was hyper-local and hyper-seasonal: fennel, bay, jasmine, passion vines, borage, nasturtium, countless varieties of magnolia, cherry blossoms, persimmons and always heirloom roses. If you go to the farmer’s market and buy everything for the meal you are preparing, nature designed it to be harmonious and beautiful, and deliciously nutritious But if you use tropical plants from Hawaii, eucalyptus from California, and roses from Columbia— a mash up of seasons and locales — for one thing, it’s ecologically disastrous. And to me, it’s not beautiful. The way it starts to not be appealing to eat white asparagus out of season, or factory beef, it becomes not-pleasing aesthetically or ethically to have out-ofseason peonies flown across the globe. Cheap always comes with a cost to the environment or the humans and animals along the chain, we just may not see it immediately. When you keep it local, and seasonal, it’s intrinsically beautiful and harmonious.