From farmers' markets in every neighborhood to locavore restaurants popping up almost monthly, the local food movement in New York has really heated up over the past few years. The prevalent idea has been that eating local can fix some of what ails our current food system. But is there science to back up our ideas about local food? Is it more nutritious? Or better for the environment? And how does it taste? This June, we gathered a New York-centric panel of experts, including Robert LaValva, Founder and President of the New Amsterdam Market, Peter Hoffman, Chef and Owner of farm-to-table restaurants Back Forty & Back Forty West, Dr. Jennifer G. Phillips of the Bard Center for Environmental Policy, and Brian Halweil editor of Edible East End and co-publisher of Edible Brooklyn and Edible Manhattan magazines, to answer some of these big foodie questions. If you missed that talk, you can catch it now in our latest podcast: "The Science of Local Food."