In the most recent New Yorker, Adam Gopnik writes about his recent quest to spend a week eating food grown or raised in NYC’s five boroughs. Gopnik’s quest introduced him to Manhattan rooftop beehives, community garden chicken coops, urban farms in Staten Island and Brooklyn, tank-raised tilapia, and a Bronx slaughter house. (Read the article here.)

Eating locally makes so much sense — Barbara Kingsolver’s recent book, Animal, Vegetable, Miracle, reports that “if every US citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week.” Plus, fresher food tastes better too, and often comes from smaller farms that are easier on the environment and use less of the preservatives and pesticides that have potentially negative health effects.

Gopnik’s goal was to eat from within NYC’s city limits, but Jersey peaches, Long Island wine and apples from upstate can count as local too. Check out this great greenmarket map from the Council on the Environment. Did you know that there are farmers markets in every borough, totalling 44 overall?!