What happens when food, dogma, a green chef, and a Ph.D. collide? Why a scientifically based feel good cookbook, that’s what.
How this cookbook review ended up on the website Energy Bulletin I have no idea. But the description is entertaining. I used to only worry about eating something that was too fattening, now I worry if that Snickers Bar will be the proverbial straw that broke the camel’s back and cause us to pass a tipping point (and I’m not talking bathroom scales). So much to worry about, so little time.
Hmmm, here’s the premise:
“How do our food choices affect global warming? That’s what this website and project, named after the original title of the book, The Global Warming Diet, Cool Recipes for a Hot Planet, set out to discover.”
I wonder if Al Gore has tried this? Is there anything that is safe from being tied to global warming these days?
Cool Cuisine: Taking the Bite Out of Global Warming

Is global warming really the ‘best thing that has happened to the culinary world in a long time’ as chef Laura Stec suggests? The discovery that our food choices can reduce global warming as effectively as buying a new fuel-efficient vehicle inspires new strategies towards creating a more sustainable world. What we eat does have an impact on our planet and you can eat better tasting, higher-vibe food and find solutions for the global warming diet through Cool Cuisine: Taking the Bite Out of Global Warming by Laura Stec with Eugene Cordero, PhD (Gibbs Smith, Publisher). Read the rest of this entry »












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