Eating and Cooking Green

Eating non-endangered fish species like arctic char and tilapia; choosing tap water over bottled; insisting there be no disposables or non-recyclables when serving—all are easy ways to make a difference. Chef Jay Weinstein, an environmentalist and the author of The Ethical Gourmet: How to Enjoy Great Food that is Humanely Raised, Sustainable, Nonendangered, and That Replenishes the Earth, shows you how to make tasty ethically and environmentally responsible food choices. Date & Time: Wed, Dec 3, 2008, 12:00pm-1:00pm Location: 92YTribeca, 200 Hudson Street Directions Code: T-MD5LB08-01 Price: $16.00