
Katie Okamoto
Sustainability Lead Editor at Wirecutter
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Articles
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1 week 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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2 weeks 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 weeks 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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3 weeks 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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2 months ago |
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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