Hi, I'm still new to cooking and I have some questions I would love cleared up. (please don't laugh at me) 1. I don't quite understand how food seasons work. Does the list of in season foods apply always? another words, if a vegetable I bought is imported does it matter that it's out of season? or is it in season there where it came from? like garlic or onions for example. 2. I've seen people always say: "know where your food comes from" is there that big a difference? another words if I buy garlic and onions from say Sam's Club vs a farmers Market or a specialty organic store, would I notice a difference in flavor? or is the freshness more important? 3. When reducing sauces or stocks, do they always intensify in flavor with reduction? or is there some that don't? 4. When I make something like a pot roast, the sauce always ends up greasy, even after I strain it. Should I try cheesecloth or some other method? I would really appreciate getting this cleared up. Thanks..