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1 month ago | 
nytimes.com | Katie Okamoto
In the last of our three-part plastics challenge, our sustainability editor walks through the actually realistic swaps she recommends in each area of your life. To set the scene a bit: Globally, the majority of new plastic is made into packaging. Textiles, consumer products, electronics, and personal-care products also represent significant slices of the annual plastic pie.
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1 month ago | 
nytimes.com | Katie Okamoto
Our sustainability editor talks through how she approaches buying gifts for kids. Plus: personalized pencils and confetti spatulas.
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1 month ago | 
nytimes.com | Katie Okamoto
“Waste less. Feel good,” reads the box from Ridwell Express. “Recycle clothes and earn rewards,” chirps the envelope for Trashie’s Take Back Bag. Recycling intermediaries such as Ridwell and Trashie can take the schlep out of dealing with your to-donate or to-recycle pile.
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1 month ago | 
nytimes.com | Katie Okamoto
In part two of our three-part plastics challenge, our sustainability editor walks you through how to reduce exposure to microplastics and their chemicals, including in your food, drinking water, and air. Last week, we took a bird’s eye view of the plastic problem. Globally, plastic production has been steadily growing for decades and is projected to continue rising.
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1 month ago | 
nytimes.com | Christine Clisset |Rosie Guerin |Abigail Keel |Katie Okamoto |Marilyn Ong
Listen and follow The Wirecutter ShowApple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio | Other platformsLooking to limit exposure to plastic and nonstick kitchen gear? In our first roundtable episode, two of our staff experts share their best advice. Sustainability editor Katie Okamoto digs into the health risks of various materials, while kitchen editor Marilyn Ong shares swaps that are beloved by chefs—and that may last a lifetime.
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2 months ago | 
nytimes.com | Katie Okamoto
In the first edition of our three-part plastics challenge, our sustainability editor breaks down what the science says (so far) about the plastic in our environments and how to start making thoughtful decisions about your consumption. Plus: one tip you can do today to reduce microplastic shedding. The headlines are full of plastic these days. From black plastic kitchen utensils to microplastics, it’s all a bit alarming.
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2 months ago | 
nytimes.com | Katie Okamoto
If you grew up with a peanut allergy, someone might have told you, oh so helpfully, that you’ve missed out on an American school lunch classic. (Might? Who am I kidding? I know you’ve heard that one.) I felt this acutely in 1991, the year I started kindergarten. But this is 2025, and you know what? They’re wrong.
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Mar 10, 2025 | 
nytimes.com | Katie Okamoto
Of all my possessions, the only ones I really, truly love are my books. They are like friends—no, they’re family. And I have been neglecting them. True, some books I handle regularly, mainly poetry collections and cookbooks. But most of them—novels, essay collections and memoirs, tomes about apples and oysters and architecture—are parked on my shelves, quietly keeping me company, warming my room with their array of colors and textures. And they’re gathering dust.
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Feb 27, 2025 | 
nytimes.com | Katie Okamoto
If you subscribe to The Veggie, you probably already know a little bit about its author. “I want our readers to think of me as a friend who is going through some similar things in their life,” Tanya Sichynsky, the editor behind the weekly New York Times Cooking newsletter, explained as she answered my questions from her Brooklyn apartment kitchen.
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Feb 13, 2025 | 
nytimes.com | Katie Okamoto
In my ongoing quest to have East Coast hair in Los Angeles (dry land of hard water), I succumbed to the silk pillowcase hype a few years ago and sprung for one with a luxury price tag. The bill hurt, but the pillowcase! I was not prepared for how delicious it would feel against my cheek. I have always had sensitive skin, and laying my head down to sleep, I wished I had switched from crisp percale cotton (my previous favorite) sooner.
