A Chef's Table

Eating Green, April 24, 2008

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A Chef's Table

By: Jim Coleman

Narrated by: Jim Coleman

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It's been said that eating is not only an agricultural act, but also a political one. It does make sense that how we eat can make a lasting impact on our environment - the problem is figuring out what choices really matter. Paper plates? Organic vegetables? Bottled water? This week we examine some choices. From replacing veal with buffalo to entertaining tips that don't fill up the landfill with one-time products, we'll discuss the quandaries, questions, and curious solutions to "living green". We'll talk to the author of The Ethical Gourmet, discover a winery that composts four-star meals, and talk to the Soup Peddler. [Broadcast Date: April 24, 2008](P) and © 2008 WHYY

Jim ColemanJim ColemanWHYY-FM

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