Cooking Green

This week we have lessons in greening your kitchen with Kate Heyhoe, author of Cooking Green: Reducing Your Carbon Footprint in the Kitchen. New York Times columnist Melissa Clark gives us a lesson in blended summer soups, and cheesemonger Steve Jenkins explains the real cost of artisan cheeses. The Sterns are dining at (probably) the best delicatessen in America, and Lynne answers your calls.

Broadcast dates for this episode:

• August 1, 2009 (originally aired)
• August 7, 2010 (rebroadcast)