The New York Times covers one of my favorite topics this week: aphrodisiac foods. In A Viagra Alternative to be Served By Candlelight by Sarah Kershaw, some persistent myths are shattered. Even though Kershaw says that chocolate’s reputation as an aphrodisiac is highly exaggerated, I prefer to remain under the illusion that it’s magic, simply because it tastes that way (especially when it’s artisanal, fair trade and organic).

How about oysters? Kershaw tells us that they’ve gained their reputation because of the sucking sounds one makes while eating them. They’re also high in zinc, a nutrient linked to sexual desire and function. You can learn more about sustainable oysters here.

Chili peppers are a legendary aphrodisiac that emulate sexual arousal (when you eat them your pulse quickens and you sweat). They also stimulate endorphins, bringing a rush of pleasure that can feel decidedly post-coital. In my humble opinion, chiles taste even better when they’re drenched in organic chocolate.

Or why not go all the way and get an assortment of aphrodisiac delights in truffle form?

However you do it — solo, partnered, or with your best friends, have a very sustainable Valentine’s Day.