Picking one meal, or even just a single dish, to make with ingredients from your foodshed is a thoughtful way to ease into the locavore life. And the Denver Post's food section does just that: Crafting a classic BLT from ingredients they found within a small radius of town.

If you picked up Sunday's New York Times, you might have noticed a trend: Not one but four stories this weekend focused on the region's local food chain, with a decidedly sustainable/organic bent.

Non-heirloom varieties like Beefsteaks or Early Girls -- the kind of tomatoes you can find just about anywhere -- have taken a back seat to their exotic looking cousins in recent years, but they're equally delicious when fresh and perfectly ripe.

Teams of Sunset magazine editors and writers took over their Bay Area test gardens, blogging the entire process of growing everything they needed for an entire multi-course dinner.