A Conscious Feast by Nicole Aloni

A note about the recipes

In the interest of saving space and avoiding repetition, let me lay some groundwork for the recipes. It is a given that all ingredients are both local and organic where possible; I won't specify that each time. Ideally, meat should be "Certified Humane Raised and Handled," as well as "Organic." All seafood called for in a recipe is from the Monterey Aquarium Seafood Watch Guide to Sustainable Seafood as of 2009. Double check their website when selecting a recipe for any changes. I recommend specific varieties of produce or brands of other products where I think it will make a real difference to the completed dish—or the planet.

I'm aware that some ingredients in these recipes would be unavailable locally for many people. Some seasoning and condiment products I call for—like capers, anchovies, lemons, salt, cinnamon, ground ginger and pepper—will be an "import" for nearly everyone. Coffee and chocolate are clearly in this category, too.

Here's how I justify this. When it comes to spices and condiments in particular, no American farmer is being undercut by their purchase and they are usually shipped and purchased in small amounts that last for years. Bottom line: We will probably always have some non-local ingredients—especially in the pantry. And most of us just cannot envision a life without chocolate and coffee. For these products I opt for Fair Trade and organic.