Here's the dilemma: There's a pint of organically-grown strawberries grown half-way around the world. And there's a pint of convention (aka doused in pesticides) berries grown at farm in the neighboring county. Which is the better choice?

Ah yes, we've all been there.

This week, Time.com tackles the increasingly sticky problem of trying to decide between local, conventionally-grown foods vs. organics, which are now often marketed and sold using standard agribusiness tactics.

More of us want food that is free of pesticides, additives, antibiotics, genetic modifications, and all the other scary things they to do to food these days. Weigh that against our growing awareness of how much fuel (and therefore carbon emissions) it takes to bring us apples from New Zealand and raspberries from Chile.

Part of the issue stems from the surging popularity of organic foods, which has skyrocketed in recent years. To meet the demand, Wal-Mart and other national retailers now sell organic foods, so that "big organic" companies rely on traditional methods for farming and shipping.

Meanwhile, "local" has become the latest buzzword. For one thing, there is a significantly reduced chance that your spinach will be deadly. The upshot of eating local is fresher foods that haven't traveled around the world, thereby taxing the planet's fossil fuels and contributing to global warming. The downside is that local, organically-grown foods can be tough to find. Try finding a mango in New Mexico, for example.

So, what's the answer? So far, the best solution I can see is to go to farmers' markets as much as possible. They tend too offer local and organically-grown fare. After that, I try not to worry too much about it. But I am glad that spring is here (or around the corner if it's not t-shirt weather for you yet), and that means that farmers' markets will be bustling again soon.