Cooking Thanksgiving dinner in college with a huge group of friends. It was chaos and far from a culinary masterpiece, but it was a big, fun project and we pulled it off.

I wonder if they’ve really done the math on the environmental compromises they’ve made. How do their small, shelf-stable milk cartons (Tetrapak, probably) and purloined soy sauce packets stack up against my larger quantities in recyclable glass and plastic stored in my Energy Star-rated fridge?