Healthy Child Healthy World

  • April 22, 2010 11:06 pm

When your colleagues read your book and learn from it, it feels really, really, intensely good. Highlights from Janelle Sorensen’s touching review of The Conscious Kitchen include:

“This book unearthed a slew of disgusting details about the American diet I was previously blind to. For example:

Conventionally raised poultry are given chlorine baths (a practice banned in the EU) in an attempt to eliminate salmonella, E. coli, and other bacteria.
• “If the shrimp in your supermarket display glisten unnaturally, or if they taste soapy even after being cooked, they have probably been treated with STPP, or sodium tripolyphosphate, the suspected neurotoxicant used to prevent drying…” (as quoted from Taras Grescoe’s book, Bottomfeeder.)
• Most decaf coffees are made by soaking the beans in solvents like methylene chloride – which is also used as a paint stripper.
• Most vanilla flavoring is either made from petrochemicals or derived from a by-product of the paper industry.

Seriously? Ew, ew, and more ew. How has our food become so unappetizing?”

Leite’s Culinaria

  • April 22, 2010 11:03 pm

Such a lovely review of The Conscious Kitchen, part of an Earth Day round up. Highlights:

“You will never again stand in the market bewildered, wondering what to buy,” the author of this indispensable little reference guide says right up front. No small promise, yet Zissu delivers big.

The author, bless her, includes a list of conscious chocolate makers (open the book straight to page 136). And although it’s not a cookbook, this little guide does include seven “recipes,” in a manner of speaking, including the simple, seasonal, satiating reminder that takes the shape of Roasted What’s-In-the-Garden.

Hippie, or Hipster?
Neither, actually. “Conscious food is for everyone. It is not holier-than-anything, judgmental, or elitist,” says Zissu. Thankfully, neither is her writing style, which has an easy-going, just-like-one-of-us, only marginally sensationalistic approach that transcends cliques and social allegiances. She’s not dogmatic, just diligent in her research.

Planet-Saving Potential
Immense. It could easily become as thumbed-through and trusted a resource for conscious cooks as
Mastering the Art of French Cooking was for home cooks.

Indy Star again!

  • April 21, 2010 10:59 am

Tips for going green in the kitchen. So glad to be included, especially the education tip:

Education is key. “Spread the word,” said Zissu. “Educate everyone you know. Make noise; together we can make a huge difference.”

Associated Press

  • April 21, 2010 10:37 am

This AP article on green kitchen books has been making the rounds, showing up in newspapers from New Mexico to Taiwan. A highlight: “Zissu covers appliances, pots and pans, dealing with waste, and vetting your storage containers for toxins with a straightforward, non-judgmental tone that makes it all seem do-able. Her “some is better than none” philosophy means you can take on the suggestions that fit your life without feeling guilty about the ones you leave behind. An indispensable book for anyone looking to eat and cook more sustainably.”

WPIX NEWS New York City

  • April 21, 2010 10:33 am

As part of their Earth Week coverage, PIX news did a green kitchen segment featuring The Conscious Kitchen on their morning show. Here's Alexandra talking about natural cleaners, glass food storage, cast iron cookware, what's lurking in sponges and more.

  • April 12, 2010 3:58 pm names Alexandra Zissu one of its top 50 Mom Food Bloggers, and #1 in the Healthiest Eating category.

EWG’s Enviroblog

  • April 8, 2010 9:54 pm

The Environmental Working Group's excerpts The Conscious Kitchen's 'Conscious Commandments.'

The Detroit News

  • April 8, 2010 9:52 pm

The Detroit News calls The Conscious Kitchen "one good book" and says, "take it along to the market with you and it will prove to be invaluable."

  • April 8, 2010 9:48 pm reviews The Conscious Kitchen. Here’s an excerpt:

This is a great book if you are just getting started in this kind of thinking. It’s well researched and thorough and there is nothing preachy or doctrinaire about the writing. Ms. Zissu is well aware that everyone has a line they won’t cross, but she points out that some action is better than no action at all. She encourages the reader to strive for better and healthier food, and for a healthier kitchen. Even if you already do a lot of these things, there is still much to mine from this book. It’s filled with all kinds of useful information, like short tips about everything from fishing to making your own pasta, to lists for further reading on many topics, to sources for ingredients and organic beer.

The Lakeland Ledger

  • April 6, 2010 9:55 pm

The Ledger’s food critic (Lakeland, Florida) is amused I borrow my mother’s Kitchen Aid. Does anyone else appliance share? From the article: “It’s a $13.99 paperback with so much information that it almost opens itself and reads to you.”