Cooking Green: Reducing Your Carbon Footprint in the Kitchen

Cooking Green: Reducing Your Carbon Footprint in the Kitchen

Kate Heyhoe

Language: English

Pages: 272

ISBN: 073821230X

Format: PDF / Kindle (mobi) / ePub

Choosing local, organic foods benefits your health and the planet’s. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your “cookprint.”

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gases. Plus, a single-family home spews more than twice as many greenhouse gas emissions into the atmosphere as the standard sedan—mostly from heating and cooling. Cooking can make a noticeable impact on household temperatures and how we adjust our thermostats. Anyone who’s sweltered in a hot kitchen in summer knows the impact cooking has on local warming, not to mention global warming. A hot oven in winter can boost the room temperature, giving the household’s central heater a break, but

each with varying properties, and considered stable and chemically inert (making it nonreactive as a cookware). The reusable, ultra-slick Silpat sheets, made of silicone, let baked goods slide right off, and can replace disposable parchment paper in many instances. Most other silicone cookware is stick resistant, but it’s not nonstick. The Food and Drug Administration considers pure food-grade silicone safe, yet cheaper brands add bulk fillers (pinch and twist a flat area of the silicone; if it

the general population because BPA mimics estrogen, a hormone that affects brain development. In September 2008, a study published in the Journal of the American Medical Association found that adults with high levels of BPA in their urine were twice as likely to be diagnosed with heart disease or diabetes. Other studies suggest that as BPA leaches into ground water, it may harm fish and plants over time. (BPA does have a short half-life, chemically speaking, but it’s everywhere; as a

concepts—and how to put them into practice—in the cookware chapter (Chapter 6). Convection heat transfers by movement. Molecules actually move around, not just vibrate. They move from a warm substance to a colder one. When they move, they bring their heat with them. Ocean currents and winds are examples of convection. In cooking, liquids and air act in the same way. Have you ever heard that hot air rises? The same thing happens in an oven, and the movement of hot air within the confined

Chicken Salad on napkins, cloth natural resources, impact of global warming on Natural Resources Defense Council New Basics Cookbook (Rosso and Lukins) New Green Basics approach to cooking Web site Nieporent, Drew no-cook and no-added-fuel recipes Feta Pesto and 2-Minute Pasta Green Bean-Walnut Salad with Flaxseed Oil Dressing Hazelnut Chicken Salad on Shredded Napa Cabbage Herbed Salmon Gravlax Home-Style Glass Noodles Mediterranean Rice-Paper Rolls pasta sauces Squeezed Red

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