Georgia Magazine - April 2013 - (Page 44)

* 10 Earth-friendly kitchen tips This Earth Day, make your home ‘greener’ with these simple ideas JULIE SHAFFER Atlanta native, concerned mom and sustainable-living advocate (and daughter of Ted Turner) Jennie Turner Garlington, left, discusses how to give your home an environmental makeover with Laurie David in Episode 5 of the GPB series “EcoSense for Living.” boxes of dinner in your cupboards and freezer. Instead, break out your grandmother’s cast-iron skillet and step into your backyard garden—or down to the farmers market on the square—to do the Earth a good turn. Sound appealing? There’s another benefit too: Sustainability saves money. If you use less fuel and water, you’ll cut down on your bills. And even “expensive” organic ingredients cost less than highly processed, highly packaged “convenience” foods. “You find the things that are healthiest really don’t cost that much,” says Garlington, who has replaced the costly bottled cleaners in Graduating seniors at Emory University’s Food EU her kitchen with homemade learn how to make omelets with “green” eggs from cleaners such as white vinepasture-raised chickens from a local farm. See page gar and baking soda. “Every50C of our online edition for the recipe. one wants to save money.” 44 44-48.cooks_0413.indd 44 * Courtesy “Ecosense for Living” A s any accomplished cook knows, sometimes simpler is better. Spring garden peas with a little butter beat out the fanciest casserole, every time. An elaborate restaurant dessert can rarely compete with your momma’s homemade apple pie. And when you’re sick, chicken broth is still the best medicine. When it comes to saving the environment, the same rule applies. Sometimes the simplest option is the best. “Get back to basics,” says Jennie Turner Garlington, producer and host of “EcoSense for Living,” a six-episode program airing on Georgia Public Broadcasting (GPB) this month. “Almost everything our grandparents did is what we should do.” By that, Garlington means to choose allnatural or homemade options over artificial and highly processed—not just in your food ingredients, but also in your cleaning solutions and cooking equipment. Simplify your life with fewer gadgets, fewer cleaning supplies, fewer BY DEBORAH GEERING More online at www.georgiamagazine.org At big commercial kitchens where sustainability is a goal, such as the dining halls at Emory, Georgia Tech, Kennesaw State, Mercer, University of Georgia and University of West Georgia, employees weigh kitchen scraps and keep close track of electricity and water use, but at home you don’t have to go to those extents. Simply cut down on opening the refrigerator door and cut off the lights when you’re done; spend more time chopping and less time microwaving; and pay attention to what ingredients come in to your house and how much garbage goes out. As you help the environment, you’ll also save a few pennies and make a healthier home environment for your family. Here are 10 easy things you can do to make your kitchen more earthfriendly. Recipes follow, beginning on page 46. GEORGIA MAGAZINE 3/13/13 3:15 PM http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - April 2013

Georgia Magazine - April 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Festival Guide
Currents
The Blessing of the Fleet
A Tale of Two Soldiers
The 2013 Readers’ Choice Awards
Mug Jugs
Along Our Borders
Travel Guide
Get Out in the South
My Georgia
Georgia Gardens
Georgia Cooks
Snapshot
More Snapshot Photos
Gardening Tips for April; Plant of the Month
April’s Online Trivia Contest
Second Helping: More Earthfriendly Recipes
Georgia Grown Spotlight
Colleges Host “Open House” Events

Georgia Magazine - April 2013