The New York Post ran a story this weekend on toxic metal content in several community gardens in NYC (HT Jeff Stier). The article was based on a paper published in Journal of Environmental Pollution.
The findings led to reactions like the following:
This isn't some kind of overall condemnation of local foods, and no doubt such results might be found in non-local food sources. However, the results do suggest caution in ascribing hype to foods or production practices that aren't firmly based in scientific evidence.
While we we're at it, here's other news on the local food front confirming that we've known for a while (and yet still doesn't seem to be widely acknowledged): fewer food miles do not equate with lower carbon emissions.
This echos what I've long said: carbon emissions are likely to be lowest when we grow food where it can be most efficiently produced and then shipped to the final consumer.