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Climate-friendly food

Tips for going greener

By Kim Carlson
April 22, 2009

Think you can help reduce carbon emissions simply by eating less beef, wasting less food, and buying locally grown food in season? Yes, yes, and yes. This week in the Oregonian, Leslie Cole offers suggestions for creating a climate-friendly kitchen. (Also on the list: a reminder to bring your own reusable shopping bags.)

Meanwhile, Washington Post blogger (and Culinate Table Talker) Kim O’Donnel interviews Kate Heyhoe, author of the new book Cooking Green, which delves even deeper into the topic (she advocates toaster ovens, bulk shopping, and running the dishwasher after 8 p.m.). Heyhoe coins two words in her book: ecovore and cookprint. Head over to see how she defines them.

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1. by Kate Heyhoe on Apr 26, 2009 at 3:42 PM PDT

As the author of Cooking Green, many thanks for spreading the word about the many ways we can all shrink our cookprints. I very much appreciate your comments and readers can find more about the book and recipes from it at newgreenbasics.com. Grazie! - Kate Heyhoe

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