Is it just me, or has the cachet of the home-cooked meal really skyrocketed lately? For most of us, shopping seasonally, taking a plant-centric approach to ingredients, and cooking from scratch have long been the only real ways to make a dent in the environmental impact our food has without going into debt. Lately, though, sustainable food advocates have begun really homing in on the cooking part of that equation. (It's about time -- we may all be alone in our separate kitchens, but at least we're talking to one another.) And it looks we can all agree on a …
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Twilight was Grist's food editor from 2011-2012. Follow her on twitter.
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