What to Cook in a Changing Climate - The New York Times

Good morning. The science is clear: The planet is warming. This fact can leave a home cook paralyzed at the stove or in the marketplace, choosing between the lamb and the tofu, the heritage carrots and the farm-raised fish. What to buy, if you want to help reduce your carbon footprint, the carbon footprint of our nation, our world? What to cook?

This week, the Food desk of The Times combined forces with colleagues on the Climate desk to find out, and to explore the thorny issues surrounding cooking in a changing climate. (Sign up for our newsletter about climate change today!)

Julia Moskin and Brad Plumer answered the questions about cooking and climate that we receive most frequently from readers and colleagues.

Nadja Popovich put together a quiz to show you how your diet may contribute to climate change.

Kim Severson took note of what’s grown or harvested where in America, and how those regions are shifting along with the weather.

Melissa Clark went to Maine to learn more about a sustainable crop that actually helps fight climate change, and that we all ought to be eating more often in coming years: seaweed.

Somini Sengupta put together a report on what Americans and others can learn from countries and cultures whose diets are climate-friendly.

Tejal Rao went to one of the great tomato-growing precincts on Earth, Solano County, Calif., to meet with a farmer who is breeding tomatoes that are more drought-tolerant than others that have come before.

And Eric Asimov wrote about how vineyards and wineries are facing widespread changes in how they farm, how they make wine and how they sell it. He looks at the questions that consumers need to ask, where they can get information and how they can make their voices heard.

It’s a remarkable project that doesn’t provide clear-cut answers about whether you should eat strawberries or apples, cheese or nuts, so much as to suggest a few new ways of looking at and thinking about the food you buy, cook and eat.

To wit: Some foods have a bigger impact on climate change than others; plants have the smallest impact. Also, what you eat matters more than where it comes from, which may upset your mantra of local-organic-is-best. You don’t have to become a vegan to make a difference! Just decreasing the amount of meat you eat can help reduce your climate footprint.

Finally, don’t waste food. Plan out your menus and eat your leftovers, and you’ll be doing your part for a healthy planet.

Of course we have recipes to go along with the prose. Why, here are some recipes for sustainable seafood — including these awesome sautéed scallops. Here are some others, for weeknight vegan dinners. And here are still more, for all kinds of rib-sticking bean dinners, and for delicious grains.

There are thousands and thousands of other recipes to choose from tonight and in coming days, months and years on NYT Cooking. (As you know, we require a subscription to access them all.) Go take a look and see what inspires.

You can visit us as well on our Instagram, Twitter, Facebook and YouTube pages. Please do.

And do reach out to us if something goes wrong with your cooking or with our technology: cookingcare@nytimes.com. We will get back to you.

Now, here’s some exciting news that’s not about climate change. I’ll be playing host to The New York Times Food Festival this fall, right here in New York City. So hold the dates, please: Oct. 5 and 6. We’ll have a blast.

We talked about the James Beard Awards, yes? Here’s the short video that won this year for best online on-location video, from First We Feast: “Mozzarella Kings of New York.”

Please meet Marguerite Zabar Mariscal, the new — and first — chief executive of Momofuku. She is 29 and started at the company as an intern in 2011.

Finally, it has nothing to do with square pizza or buttered peas, but you should read this super-creepy story about a group of Sarah Lawrence students falling under the sway of their classmate’s father, by Ezra Marcus and James D. Walsh, in New York Magazine. Think about that, and I’ll be back on Friday with a no-recipe recipe and lots of plans for the weekend.

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https://www.nytimes.com/2019/05/01/dining/climate-change-cooking.html

2019-05-01 14:33:00Z
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