We like to cook with the seasons, mostly because the tomatoes we have access to right now aren’t worth eating, but the idea of becoming an official locavore is a bit intimidating. (Also, we love dirty ethnic eats way too much.) But for stocking the cabinets at home, the Locavore’s Guide to New York City, by blogger Leda Meredith, which lists how many miles from the City each producer is located, will surely come in handy—whether you’re a fundamentalist locavore or a moderate. Some sections, like dairy, are more useful than others, like nuts and seeds. If you have tips, they are welcome at email@example.com.