COOL FOOD

Eating to fix the planet.

Working with climate journalist Kostigen, founder of the Climate Survivalist column for USA Today and author of The Green Book and Hacking Planet Earth, Downey Jr. serves up food that’s not just hip (as it surely is) but can also be useful in containing or even reversing climate change. Cool food, write the authors, is “a holistic approach to making the world a whole lot better by simply making more informed decisions about something that each and every one of us does anyway—eat.” Those informed decisions require doing a little homework—for example, chasing down sources of locally grown organic food that is appropriate to its season (no Chilean strawberries in January) and finding restaurants that are committed to the humane treatment of animals and to pesticide-free plants. Among other things, the authors counsel that seeking out “ancient grains” such as amaranth is one step to getting away from environmentally damaging mass-produced products. Perhaps curiously, they name rice among the baddies while writing that “wheat is the best cool food to eat,” but the environmental reasoning seems basically sound, even if readers with celiac disease won’t benefit much from the advice. Some of their recommendations are unremarkable—Francis Moore Lappé counseled lowering if not cutting out meat consumption half a century ago—but much is broadly practical. It’s good to know, for instance, that lentils not only pack a powerful protein punch but also have “a puny carbon footprint.” Scattered liberally throughout the vibrant graphics-heavy book are various delightful recipes, including lentil and tomato dahl with whole-meal roti bread, which ticks all the healthful and environmentally sensitive boxes, and aromatic tofu pho, with a dozen kinds of veggies and flat rice noodles.

Lotus root, anyone? A pleasure, and an education, for climate-conscious foodies.