Insight into "food miles"

Trying to "eat local", and feeling badly when you can't? An interesting NY Times article on calculating the environmental impact of where our foods are grown and how they travel to us. As usual, nothing is as easy as it seems.

If you think about it, some of the same things that make shipped foods cheaper might also make them "greener". Growing a food where it environmentally "belongs" will make it cheaper to produce and potentially greener, as you don't need to fertilize and water as much in it's natural location, I guess.

Still the author isn't telling us to abandon the idea; just to be sure we calculate the entire impact of production, not just the "food miles."