On the bookshelf: The Art of Dining In

When Cathy Erway's The Art of Eating In: How I Learned to Stop Spending and Love the Stove came across my desk, I was unfamiliar with the twenty-something New York blogger who had shunned eating out in favor of kitchen-created cuisine. Even in my suburban neck of the woods, dining out--or take home carry-out--holds major appeal, despite its environmental impact. And when it comes to travel, eating out, whether in a fine dining establishment, airport food court, or fast food chain, is practically a necessary indulgence.

In her book, Erway, who launched the Not Eating Out in N.Y. blog in 2006, chronicles her creative culinary undertakings and the path that led her from day one of blogging to the official "opposite week," two years later, in which she eases into the occasional dine-out lifestyle. In the book, Erway explores a plethora of foodie factions, including underground supper clubs and cook-offs, to freeganism and dumpster-diving. Along the way, she forages Brooklyn's Prospect Park for edible greens and weighs the differences (literally) of the same meal in take-out and homemade versions. (If you hadn't guessed, the waste created in the take-out version drastically outweighs the simple home-cooked meal.)

As I made my way through the hard cover--part Erway's life story, part cook book--I considered the pros and cons of eating out while traveling. The pros, vast in number, include convenience, experience, and culture,   among others, and a strong debate that supporting locally-run establishments contributes to the overall economy... and benefits small business owners worldwide. The cons, not surprisingly, include massive waste, often lesser-quality ingredients, and a distinct separation from farm to table. Not to mention outrageous energy consumption... restaurants use five times more energy per square foot than other commercial buildings and five times more energy in the kitchen than in the rest of the building, according to the National Restaurant Association.

That said, having been inspired by Erway's approach, I still find myself on the fence when it comes to travel-related dining. And in a recent post on her blog, Erway debates the issue herself.

Bottom line: Prep for en-route snacks yourself. Whether it's homemade granola, fresh fruit (chopped is better, in my opinion, because apple cores aren't always easy to toss away on a plane), or a simple sandwich, make sure its easy to eat on the run. But when you've reached your destination, feel free to treat yourself. Make the most of it by choosing locally-owned and operated dining establishments that source ingredients locally, offer organic and vegan options, and if possible, encourage social responsibility.