FAQ

Note: All these questions are answered in Cool Cuisine - Taking the Bite Out of Global Warming

General Questions

1. What is the Global Warming Diet?
2. What is a Cool Cuisine and how could it reduce global warming?
3. You say that food choices can have a bigger impact on reducing global warming than the type of car you drive. Can you explain how this could be?
4. Why do you say “global warming may be one of the best things that has happened to the culinary world in a long time?”
5. What is the relationship between our food system and global warming?
6. There is still some discussion that global warming isn’t real or that humans are not responsible. Are humans really responsible?

On Agriculture and Soil

1. We hear a lot about how increasing levels of CO2 will affect temperature, but not much about how increasing CO2 will affect agriculture and the food supply. What will the impact be?
2. In the chapter “Why All the Oil in My Soil?” you discuss agricultural practices that contribute to global warming. What are they and how do they add to the problem?
3. You mention specific foods in the book and how they will be affected by climate change – wheat, water, wine, seafood, and stone fruit. Tell me about ___.
4. You talk a lot about “carbon sequestration in the soil”. What is it and why is it so important?

On Seasonal, Local, Organic

1. Is it better to eat organic foods or local foods?
2. Can organic farming be done on a large enough scale to provide food for the world?
3. You had an interesting graphic showing a carbon footprint label for a jar of peanut butter. Can you tell us more about this?
4. If we only ate local, aren’t we effectively punishing the economies of lesser-developed nations that depend on U.S. trade?
5. What are some of the “most local foods” - foods that are grown locally in most all of the 50 states?
6. I never remember what vegetables and fruits grow in what season. Is there an easy way to tell the difference between a summer and a winter vegetable? Why is eating seasonally important?

On Eating Animal Products

1. The book talks about beef as a problem and a solution to global warming. Can it be both?
2. If we are going to eat animal products, which is "better" – beef, chicken, fish, pork or cheese?
3. I’ve heard the words “natural”, “pasture-raised”, and “grass-fed” to describe meats. What do they mean?
4. It is better for cows to eat grass or grain?

On Health and Cooking

1. Americans always hear that “this food is good for us and this food is bad.” Still – many of us don’t eat that healthfully. Any thoughts on this?
2. Why might a “cool” or “green” cuisine taste better or be healthier than the Standard American Diet (SAD)?
3. You talk a lot about “high-vibe” foods and the “energetics of food.” What are these?
4. Why should a cook keep water as far away from vegetables as possible?
5. Is it "better" to eat raw or cooked food?
6. You talk about grilling and roasting in the book. If we are trying to reduce CO2 emissions, wouldn’t it be better to steam our food - or better yet - microwave everything?
7. Cooking takes a lot of time and people want convenience. What are the best and easiest foods to cook at home?
8. Maybe we should just eat pills and eliminate food altogether as a way to save energy with a ballooning population? Wouldn’t that be the best solution?

On Waste Management and other innovative solutions

1. Many people find recycling programs in their cities quite confusing. Should we recycle?
2. Describe some innovative food waste management programs in the U.S.
3. You tested disposable plastic water bottles in the book for bacteria. Tell me about it.
4. Where does methane come from and how is it being used as a fuel source?
5. You had an entire chapter on innovative solutions to the Global Warming Diet, what are your favorites?

On Carbon Offsetting

1. I have heard about carbon offsetting ones' travel – but you carbon offset the production of this book. What is a carbon offset and how did you offset the books’ production?

On Individual Action

1. What are the changes an individual would have to make in order to start eating a Cool Cuisine?
2. You did a lot of taste tests in the book. Tell us about your favorite one or the one you think is most important.
3. For the average person, change will be influenced by price and convenience. Can you eat a Cool Cuisine on a budget? And will it be easy to change eating habits?