Eat It

There's nothing like reading about the very real Great Pacific Garbage Patch (1500 miles of plastic bottles, bags, and ephemera swirling around in the ocean, folks) to paralyze any modern human uninterested in being part of a dying race. We've gotten the message -- send less detritus to the landfill -- and San Franciscans, at least, are starting to compost everything from tea bags to tomato stems. We use the Prius, the solar panels, and the biodegradable garbage bags, but another important piece in the walk-gentler pie is making conscientious choices about the food we eat. To address this and other pressing concerns, the people of Down to a Science bring experts into cafes to deliver straightforward, non-technical ten-to-twenty-minute talks, followed by conversation. Today's event features Laura Stec and Eugene Cordero's freshly minted book Cool Cuisine: Taking the Bite out of Global Warming. The pair explain how to reduce your carbon footprint by shopping for food produced locally and organically, then provide strategies to make this easy and delicious. In a foodie town such as ours, there's every reason to eat -- and then green-bin -- the best.
Mon., Sept. 21, 7 p.m., 2009