Great Minds Eat Alike

I promised on Wednesday that I wouldn’t get preachy about staying green in the kitchen. In a way, that was because putting together an authoritative guide to environmentally friendly practices sounded daunting — everyone’s lifestyle and priorities are so different.

So, I asked around, on twitter and facebook and by email.

Here’s what some of my favorite food writers, photographers, bloggers, chefs, and eaters do in their own kitchens to keep them on track as environmentally aware food lovers. Read on to be inspired by diligent composters, green cleaners, and the many uses of coffee grounds.

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you a psychoanalysis of breakfast and a  great morning recipe from Libbie Summers, who wrote a cookbook called The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, which is about, well, the whole hog, and which the New York Times dubbed an “aggressively pretty” book. From grilling and frying to braising and pickling, Libbie has a special way with pork, taking comfortable dishes and updating them with a stylish twist and making you laugh with her musings along the way. Visit Libbie’s food-inspired living blog here and her professional portfolio here.

Here’s Libbie!


How can someone hate cooking breakfast? This early morning culinary angst is a recurring theme among my girlfriends. One colorful friend actually said, “Cook breakfast –I’d rather shop for tires!” (anyone who’s spent even a minute smelling a “new tire” aroma mixed with cheap cologne and dirty fingernails knows how powerful that statement is).

The thing is, breakfast is my favorite meal to cook

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today, on the second day of spring, we are incredibly excited to bring you a great guide about a dirty duty: getting your kitchen, from spice cabinet to pantry, clean. When you call it “spring cleaning,” it just sounds so fresh and bright, and, well, appealing. Especially because it comes  from a fellow quarter-life blogger, Carrie Murphy.

Carrie is a poet who blogs about healthy, easy

Joan Nathan is truly the mother of Jewish cooking. She’s written 10 cookbooks on the subject, including the venerable tome Jewish Cooking in America, and her latest Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. So when I started thinking about the food and guides we wanted to feature on BGSK for Hanukkah, her name naturally came to mind.

I was lucky to be able to chat with Joan and ask her all our Hanukkah cooking, entertaining, and gifting queries. We talked about her favorite edible presents and how to get your home to not …

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you like the most amazing loaf of bread you’ll ever make or eat made by one of our best friends from high school, Jessy.

As you know, we like to co-host potlucks with our group of buddies from high school. We’ve all loved to cook for a while–we like to say we were early foodies–and so there’s little better

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you College and Stephania, the founders of Thursday Night Dinner, a site dedicated to getting together with your friends, cooking, crafting, and having fun. All things we can get behind!

We’ve long been admirers of Thursdays, since you know from our Mag Club tradition that we adore the promise of a good dinner party or potluck with our

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you a fabulous, informative guide on how to host a wine and cheese party from Maris Callahan, blogger behind In Good Taste. Maris is also a freelance PR gal and writer, and you can see all her work here.

As it turns out, Maris’s goals on In Good Taste are pretty similar to ours here on BGSK.