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Home » Home & Garden » Fun Food Stuff » Cooking Green: A Cookbook That Helps You Save The Planet From Your Kitchen

Cooking Green: A Cookbook That Helps You Save The Planet From Your Kitchen

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cooking-green-cookbook-by-kate-heyhoe.jpg Open-up your newspaper. Log-on to the Internet. Turn-on your TV. You’re going to see a story about going green.

Green is the new black, as the cliché goes.

It’s the marketing buzz word of the century so far and is being tied to everything from cars to food to homes to clothes… just about everything. Type "green" into Amazon and you’ll find more than a half-million books to help you go green.

Don’t get me wrong. I’m not anti-green; I support a number of environmental causes and try to do what I can to help.

So does Kate Heyhoe.

She does a much better job of it than I do. and she’s also one of the few people talking about how you can be kind to the planet in your kitchen.

Scores of those half-million book titles are about "cooking green" — everything from going organic, to buying from local growers, etc. But most of them don’t actually talk about cooking green. Kate does.

kate-heyhoe-photo-from-website.jpg The founder of GlobalGormet.com, which is one of the first cooking sites on the Internet, and more recently NewGreenBasics.com, Kate has written several cookbooks. But it’s her latest, Cooking Green: Reducing Your Carbon Footprint in the Kitchen — the New Green Basics Way that tackles how you cook, which she says is just as important as what you cook.

For example, my guess is you didn’t know that "less than 7% of the energy consumed by a gas oven goes to the food." That’s one of the tidbits she tosses out alongside tips for greener ways to cook. She calls this your "cookprint."

Kate defines the cookprint in her book:

A cookprint starts with food, in your garden or at the farm; it travels to your kitchen and continues in your fridge, freezer, or pantry. The cookprint grows larger every time heat or fuel is added, from a cooktop, oven, or small appliance. Discarded waste, whether it’s organic produce trimmings, plastic packaging, or water down the drain, further colors the cookprint. So do the implements you cook with, the way you store leftovers, and how you clean up after the meal.

It’s a lot to think about, and most of it you probably hadn’t thought about before.

Cooking Green: Reducing Your Carbon Footprint in the Kitchen — the New Green Basics Way hits stores March 30th.

In the meantime, or if you’re looking for some quick tips to help your kitchen go green, you can visit NewGreenBasics.com anytime and Kate will get you started.

Al Dente
Al Dente

I’ve been in the food industry for years. Grilling and tailgating are my specialties. I’m also addicted to watching food shows on TV.

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Filed Under: Fun Food Stuff, Home & Garden Tagged With: cookbooks, food celebrities, food gardening, organic and natural

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LynnetteI love my kitchen... and I like to cook. But my #1 requirement is that recipes have fewer than 7 ingredients (or arrive on my doorstep via a food delivery service). My absolute favorite thing about being in the kitchen is trying out new gadgets, cookware, and storage containers! I'm SUPER organized in the kitchen (and everywhere else) and I have every gadget I could possibly need neatly and compactly tucked away until I need it. I share only the simplest recipes (which is great for people who don't like to cook), along with time-saving food tips and cooking tricks (that will save you time and money). When I'm not cooking, cleaning, or organizing my kitchen... you can find me at the corner of Good News & Fun Times as publisher of The Fun Times Guide (32 fun & helpful websites).

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CurtisOne of my all-time favorite "hobbies" is cooking at home! I especially enjoy experimenting with new ingredients ...and different types of cookware. My specialties are foods that are diabetic-friendly, keto-friendly, and low-carb. I share my favorite recipes and cooking tips here at The Fun Times Guide to Food.

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