Local is quickly becoming the new organic as the notion of eating food grown in season in your neighborhood (or within 100 miles or so) has grown increasingly popular. In many ways, it makes lots of sense; buying organic bell peppers from Chile hardly seems as sustainable as picking some up grown in the next county over, considering how far the organic version had to travel to get to your plate. Food & Wine has also caught wind of the idea, and they profile a couple of “Locavores” and give some good local recipes in their February issue. On their winter menu is a Yukon Gold Potato, Leek, and Fromage Blanc Frittata from California and Watercress Salad with Beets and Roasted-Garlic Crostini from Vermont, proving that it doesn’t matter where you live or what season it is: local is more and more available, and it tastes dang good. Read the article for a profile of the “Locavores” and check out the sidebar for a quick list of resources for finding local food near you. [Food & Wine] via [Hippyshopper]