http://energytomorrow.org/blog/cooking-with-gas-and-loathing-it/#/type/all

“New York Daily News columnist Bill Hammond writes that the “Taste of the Marcellus” event last week was hosted by a group called Chefs for the Marcellus, to showcase the kinds of foods they say could be jeopardized if New York Gov. Andrew Cuomo OKs hydraulic fracturing in that state’s portion of the Marcellus Shale. Hammond:

“Guests were treated to eggplant-stuffed okra, smoked lamb belly with fermented tofu and whipped ricotta jewel on toast — along with wines from the Finger Lakes and beers from Cooperstown’s Ommegang brewery. The only thing more delicious than the menu was the irony, because many if not most of those dishes were cooked over the bright blue flame of natural gas. That’s right, the Chefs for the Marcellus saw nothing wrong with using the very same fuel they portray as a dire threat to the upstate countryside.”

“He writes that even stuff that wasn’t simmered or seared over a gas flame was chilled in refrigerators running on electricity, much of which no doubt was generated at natural gas-fired power plants. Same thing for the restaurant AC that kept the guests comfortable. Every cubic foot of gas used, he notes, came from a hole in the ground – a quarter of it (based on national averages) from the same hydraulic fracturing process the group opposes.”