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The Planet on the Plate: Why Epicurious Left Beef Behind

For any person or publication wanting to envision a more sustainable way to cook, cutting out beef is a worthwhile first step. Almost 15 percent of greenhouse gas emissions globally come from livestock (and everything involved in raising it); 61 percent of those emissions can be traced back to beef. Cows are 20 times less efficient to raise than beans and roughly three times less efficient than poultry and pork. It might not feel like much, but cutting out just a single ingredient beef can have an outsize impact on making a person’s cooking more environmentally friendly. Today Epicurious announces that we’ve done just that: We’ve cut out beef. Beef won’t appear in new Epicurious recipes, articles, or newsletters. It will not show up on our homepage. It will be absent from our Instagram feed.

Popular recipe site Epicurious is cutting out beef

Popular recipe site Epicurious is cutting out beef ‘We think of this decision as not anti-beef but rather pro-planet,’ editors wrote in their announcement By Diti Kohli Globe Correspondent,Updated April 27, 2021, 11:18 a.m. Email to a Friend For Epicurious, the future is beef-less. The popular recipe website and cooking blog announced Monday that it’s officially cutting beef from future articles, newsletters, and recipes to encourage more sustainable, environmentally friendly cooking habits. “We know that some people might assume that this decision signals some sort of vendetta against cows — or the people who eat them,” Epicurious editors Maggie Hoffman and David Tamarkin wrote in the announcement. “But this decision was not made because we hate hamburgers (we don’t!). Instead, our shift is solely about sustainability, about not giving airtime to one of the world’s worst climate offenders. We think of this decision as not anti-beef

Epicurious Drops Beef Recipes to Fight Climate Change

Could an empire of the kitchen quietly stop cooking with beef and leave no one the wiser? That appears to be the feat accomplished by Epicurious, the popular online recipe bank where home cooks have gone to hone their skills for a quarter of a century. The editors there revealed to readers this week that not only were they done with new recipes containing beef, but they had been phasing them out for over a year. “We know that some people might assume that this decision signals some sort of vendetta against cows or the people who eat them,” Maggie Hoffman, a senior editor, and David Tamarkin, a former digital director, wrote in an article published on Monday. “But this decision was not made because we hate hamburgers (we don’t!).”

Condé Nast title Epicurious axes beef recipes

How to Cook Chicken Giblets, Including the Heart, Liver, Neck, and Gizzards

This is a story for anyone who’s ever reached into the cavity of a raw chicken, groped around for the neck and the sack of giblets, set these parts to the side, and vowed to deal with them later. The same people who once the bird itself has made its way to the oven guiltily toss the neck, heart, liver, and gizzard into the trash bin because, honestly, you had no real intention of using them, despite that vow you made just 10 minutes prior. I’m not going to lie to you: While I’ve made and enjoyed chicken liver mousse on more than one occasion, I have too often neglected the bits and bobs stashed inside the many whole chickens I’ve purchased throughout my life. But since I’m always working toward more delicious meals and keeping a more sustainable, lower-waste kitchen I turned to a few chicken giblet-loving chefs and cookbook authors to learn a few ways to cook the stuff any time I have a pack on hand.

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