March 23, 2009 at 5:00 am by Luanne Bradley
Rock Around the Crock Tonight
The benefits of using a slow cooker are being gobbled up by the green world as we look for ways to cut down on the energy used by a conventional oven of which only six to 13 percent goes towards the actual cooking of your food. That’s why in the book Cooking Green, Kate Heyhoe refers to the oven as the Humvee of the kitchen.
“The kitchen is ripe with opportunities for going greener,” she writes. “It’s the place where people can make real choices, and take direct control of their impact …
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