Cooks so intent on eating locally that they grow their own food will have a definitive tome: The River Cottage Cookbook, with recipes by British chef Hugh Fearnley-Whittingstall.
A growing number of chefs are becoming eco-activists and buying only sustainable seafood. To do the same at home, check out Monterey Bay Aquarium’s Seafood Watch (mbayaq.org) and Environmental Defense’s Oceans program (environmentaldefense.org) for the most up-to-date information.
- 100 Tastes to Try in ‘08
- How to Be a Natural Cook
- The Green Party
- How to Eat Like a Locavore
- Green Cleaning Guide
This fish matures quickly, which helps keep the population plentiful.
Fishermen are only allowed to catch and keep full-grown males.
Farmed Mussels and Clams
Mussels and clams are cultivated with little environmental impact.
Farmed Striped Bass
Farmed striped bass are raised in ponds and tanks that limit pollution.
Wild Alaskan Salmon
All Alaskan salmon varieties are sourced from eco-sound fisheries.
Wild Pacific Halibut
This meaty northern Pacific fish is protected by a quota system.