In today’s NY Times, Julie Besonen and Andrea Kannapell give readers some tips for how to maintain a ‘green’ kitchen in an urban environment. Unfortunately, the pair ditch the idea of home vermiculture in the third sentence. Their tip for keeping an uncluttered refrigerator is also curious, as it totally overlooks the fact that an uncluttered fridge is more energy efficient. Still, there are some good suggestions about not being wasteful in the kitchen—saving and freezing vegetable and meat scraps to make stock, or freezing leftover wine for sauces. Their points are valid, but much of the article seems to be more about thrift and neighborliness than environmental concern. Creating a 'green' kitchen
In today’s NY Times, Julie Besonen and Andrea Kannapell give readers some tips for how to maintain a ‘green’ kitchen in an urban environment. Unfortunately, the pair ditch the idea of home vermiculture in the third sentence. Their tip for keeping an uncluttered refrigerator is also curious, as it totally overlooks the fact that an uncluttered fridge is more energy efficient. Still, there are some good suggestions about not being wasteful in the kitchen—saving and freezing vegetable and meat scraps to make stock, or freezing leftover wine for sauces. Their points are valid, but much of the article seems to be more about thrift and neighborliness than environmental concern. Comments [0]
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