I love Alicia's book. As she and many others have been saying recently, we need to eat more indigenous foods from local growers. So many of the recipes in this book call for Asian foods. How does that work? And should fruits also be indigenous and local? I love bananas, pineapple and coconuts. Am I splitting hairs?
I've been thinking about this also. I think the main problem with eating food that is not indigenous to your area is the time and fuel used to get them there. Lots of fuel is used to get pineapples and oranges to CT, where I live. But I'm not going to give them up. Considering MOST food is trucked around the country, I don't think we can avoid this. It'll be easier in the summer when farmers' markets come around, but right now the grocery store is all I've got. I say don't worry about it so much and eat what you like.
Another thing to mention about the locality of food has to do with the climitization of your body and what's called Food Energetics. This is more of a macrobiotic/Superhero approach. Here's a good article on Food Energetics: