The Next Step #61 was taped 2/12/09 and featured local author Laura Stec and her colleague Dr. Samia McCully for a show looking at the intersection of nutrition, environment and health. Laura’s new book is Cool Cuisine, described below, and Dr. McCully is a naturopath – her website is www.wellnessarchitecture.com. What I especially liked about Laura's book was all the information about the carbon cycle and the carbon equivalent impact of our dietary choices.
Cool Cuisine - Taking the Bite Out of Global Warming is a new book by San Francisco Bay Area chef Laura Stec with Dr. Eugene Cordero, Ph.D, San Jose State Professor of Meteorology. It addresses why global warming could be the best thing to happen to the culinary world in a long time, and reports on innovative science, business, and savory solutions to the Global Warming Diet. Cool Cuisine tells a story of really interesting people doing really inspiring things, and how you can too.. The reader embarks on a exploration that feeds mind and mouth with art, science, pleasure, culinary tips and recipes on how to cook a globally cool cuisine. (www.globalwarmingdiet.org)
A few more notes from the book: takes about 500 gals oil/yr to produce our 'machine-cuisine' diets... we emit about as much CO2 eating as we do by driving... our fertilizer-based food system contributes almost 20% of U.S. CO2 emissions... takes 17M barrels/oil to make the 30G plastic water bottles used in the US/year... Recipe for one gal/gas: 200k lb plants (100 tons), buried 1 mile deep for 1M years(!)... nearly half of all food harvested in the US/yr goes to waste... we use 380G plastic bags/yr, which take 12G barrels/oil to produce... one cheeseburger takes about 10 lb in CO2 equiv to produce... Great book, thanks Laura!