A column in the New York Daily News by Bill Hammond points out the rank hypocrisy of “Chefs for the Marcellus”—a group of anti-fracking foodies who threw a big fundraiser and cooked up a storm for patrons willing to shell out $125. How did they cook all that delicious food? You guessed it—on stoves that use natural gas, much of it gas provided by hydraulic fracturing—the very thing they’re trying to ban.
Hammond’s excellent column starts this way:
