Throughout my time at studying kinesiology at SDSU, I spent a year interning with American Red Cross, WIC. It was an amazing experience where I got to travel all over San Diego and teach healthy cooking classes to low-income families. Each month, we would come up with a new recipe to teach that helps families incorporate more whole grains and fresh produce into their diets. I was also responsible for writing monthly articles to be posted to the San Diego WIC website. These articles focused specifically on fruits and vegetables that were “in season.” Besides being lower in cost, in season fruits and vegetables have a chance to fully ripen before they are harvested and have the highest levels of nutrients. Check out what’s in season this month by visiting the sandiegowic.org at the links below!