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(article, Kim Carlson)
Think you can help reduce carbon emissions simply by eating less beef, wasting less food, and buying locally grown food in season? Yes, yes, and yes. This week in the Oregonian, Leslie Cole offers suggestions for creating a climate-friendly kitchen. (Also on the list: a reminder to bring your own reusable shopping bags.) Meanwhile, Washington Post blogger (and Culinate [/columns/tabletalk "Table Talker"]) Kim O'Donnel interviews Kate Heyhoe, author of the new book [%amazonProductLink "Cooking Green," code=073821230X] which delves even deeper into the topic (she advocates toaster ovens, bulk shopping, and running the dishwasher after 8 p.m.). Heyhoe coins two words in her book: ecovore and cookprint. Head over to see how she defines them.