In the past, I've waxed poetic about the joys of cooking at home. I enjoy cooking for several green reasons. It's less expensive than eating out (more green in the wallet) and it's healthier because I choose the food that will be served. I make sure we eat a healthy, portion appropriate meal. The pleasure derived from cooking is correlated to the tools at my disposal.
One of my new partners, Chefs catalogue, supplies the home cook with incredible cookware to make home cooking a genuine pleasure. I chose to partner with Chefs partially due a charity they are affiliated with, Operation Frontline, a groundbreaking cooking-based nutrition education program that teaches families how to prepare healthy, tasty meals on a limited budget. This is a proactive solution to the poor health partially caused by poor nutrition among many Americans.
Chefs also features many American made products, which I have highlighted. I strongly support buying domestically produced goods to stimulate our economy and also a lower environmental impact from less distance shipped.
The health of our bodies and our wallets depends on taking charge of what we consume and how we consume it. Cooking healthy food at home is a step in the right direction.
*Chicago Metallic has been producing commercial metal bakeware in the United States since 1898.
*All-Clad Metalcrafters is the only cookware manufacturer to produce a full line of finished cookware products exclusively using American craftsmen and American-made metals.
*Chef's Choice sharpeners are assembled at the EdgeCraft facilities in Avondale, Pennsylvania, and sold in over fifty countries.
*KitchenAid products, which are synonymous with durability, are manufactured in Ohio, South Carolina, Mississippi, Indiana, Arkansas, Ontario, and Quebec, and its appliances are distributed throughout North America.
*Lodge Manufacturing Company nestled along the Cumberland Plateau of the Appalachian Mountains, producing the world's finest cast-iron cookware.
Teach your children to cook at home: Click here to view more details
2 comments :
http://www.huffingtonpost.com/2010/02/09/the-week-of-eating-in-eve_n_454204.html
As Feb 22-28th is the designated "week of eating in"...
How timely I feel to encourage eating in, then discover this event!
This is fabulous. I was always so frustrated with my Slow Food group, because they REFUSED to do anything to help the homeless women (with kids, no less) learn how to prepare healthy, locally-sourced meals when I worked at a shelter. Home cooking is a skill most of us have lost, and poor folks need it more than anyone.
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