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Environmental Report: Spare the Air—or the Diner?

The environmental impact of wood-fired ovens.

“Exposure to all particulate matter is a health concern,” says Karen Magliano, assistant division chief of air quality planning and science for the Air Resources Board. Though restaurant smoke is a contributor to air pollution, the ARB doesn’t view it as a major concern.

Indoor exposure, however, is different. Peggy Jenkins, manager of the ARB’s indoor air quality program, says that even a restaurant with a good ventilation system can cause issues. “Workers would be the most impacted, but patrons who are there for an hour or two near the flame-burning activity can have pretty high exposure, too.” In other words, as alluring as the fire is, it might be wise to sit just a bit farther away. That, or inhale your dinner quickly.


Read more: 
Porno for Food Pyros 
Five Ways to Cook With an Inferno  
Equipment: The It Grill
Three Steps to Becoming a Fire Tamer 
Know Your Wood
What to Drink With Your Smoke and Char



Originally published in the March issue of San Francisco

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