energy crisis. Some days, our computers would stop without warning when the rolling blackouts randomly hit, and when we got those whopping PG&E; bills, we would read them and reread them, trying desperately to understand how our energy use......had tripled. When you realize that you are paying to slow-roast minute-by-minute, you start to think about stir-frying quick.
Kate Heyhoe, Editor of Global Gourmet, and one of the country’s smartest
foodies, was living in San Francisco at the same time, and put together this
great guide to low-energy cooking. It’s totally sharp and another great way
to think about conserving energy.
::Global Gourmet [by Tamara Holt]