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"It&amp;#039;s Earth Day, the 40th anniversary this year! As I was thinking about the post I wanted to write today, I realized a couple of things about our food and our earth: Where we get our food and how it is grown/raised/made is very important to the planet, and figuring out what that means to any particular meal is confusing and fraught.   I made a frittata with peas, mint and yogurt last night, a very simple preparation: I used a small (8-inch) skillet to make a small frittata. I melted 2 tablespoons butter in the skillet, then added a cup of frozen petite peas. While they warmed, I mixed 4 eggs, 1/4 cup Greek yogurt, salt, pepper and 2 tablespoons chopped mint. Poured that into the skillet and stirred. Allowed the eggs to set around the edges, about 4 minutes, then I put the skillet under the broiler to set the top, about 3 minutes. Served with more yogurt on top.  I couldn&amp;#039;t let the day go by without trying to assess the impact my simple little frittata had on the environment (in honor of Earth Day), but I ended up with a headache. See what I mean below:  The eggs were regular grocery store eggs, probably laid by chickens in a big factory somewhere not too near. So there are environmental concerns with refrigeration, transportation, and whatever pollution the chickens themselves create. Sometimes I spring for the free-range, local option, which is nicer for the chickens and the environment but a little bit hard on the wallet. Even the most expensive egg option is cheaper than chicken, however, so that should be doable.  The peas were frozen, from a bag, and all I know about them is they&amp;#039;re a product of the U.S.A. Organic, so no chemicals in the ground, but transportation issues apply. I keep a lot of frozen fruits, vegetables, fish and meat, so I get points for keeping my freezer full: a full freezer is more energy-efficient, I&amp;#039;ve heard.  Yogurt, from cow&amp;#039;s milk. Cows are inefficient animals, I gather. (For meat at least. What about dairy, though?) Argh. Oh! And the packaging! At least it&amp;#039;s mostly recyclable, but isn&amp;#039;t it nicer when there isn&amp;#039;t any at all? The mint is fairly straightforward, growing wild in my backyard. Wouldn&amp;#039;t it be lovely if all our food just sprang from the ground without any care or thought? Fantasyland, I know. I just wish everything else wasn&amp;#039;t so complicated.  My takeaway? Don&amp;#039;t waste food. Most of the time I don&amp;#039;t even think about the toll food production takes on the environment, but the one thing I have almost complete control over is how much food goes into the garbage in my home. (Luckily I love to remake leftovers.) What do you do in the food realm that&amp;#039;s kind to the earth? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44878/frittata-peas-mint-yogurt-3019/>