S2 E17: A Plate Full of Love

Lindsay-Jean Hard is the author of Cooking With Scraps. She has long taken action to ensure her actions promote sustainability and encouraged others to do the same. Her cookbook makes it easy to do this with your banana peels, coffee grounds, Swiss chard stems and other things you might otherwise compost or throw away.   I had a lot of fun chatting with Lindsay-Jean and reminiscing about my time in Ann Arbor, the start of my journey with local food, and contemplating what to prepare next with my food scraps!     How to cook with food scraps you normally toss Why feeding ourselves is an act of self-love How to cook unfamiliar foods in your CSA (community supported agriculture)     Links Mentioned: Fearless Self-Love Retreat www.fearlessselflove.com Dr. Claudia Welch https://drclaudiawelch.com/ Workman Publishing https://www.workman.com/ Food 52 https://food52.com/   Lindsay-Jean’s recipes on Food 52 https://food52.com/recipes/search?q=lindsay-jean+hard Buy Cooking with Scraps here https://www.amazon.com/Cooking-Scraps-Scrumptious-Surprising-Recipes/dp/0761193030/ Lab-grown meat 1:https://www.theatlantic.com/science/archive/2018/07/lab-grown-meat/565049/ Lab Grown meat 2:  https://www.wired.com/story/lab-grown-meat/ Samantha’s American Girl Doll Cookbook https://www.amazon.com/Samanthas-Cookbook-Dining-American-Collection/dp/1562471147 Real Time Farms https://blog.realtimefarms.com/ Gabrielle Hamilton’s Prune https://www.amazon.com/Prune-Gabrielle-Hamilton/dp/1743790716   SELMA Café http://selmacafe.org/ What is Dolphin Safe https://food52.com/recipes/76633-potato-peel-focaccia Potato (Peel) Focaccia https://food52.com/recipes/76633-potato-peel-focaccia Zingerman’s Bakehouse https://www.zingermansbakehouse.com/   Show Highlights: 02:00 Easeful Living Practice, Grounding Breath to ease that sense of rushing within 09:24 Interview with Lindsay-Jean Hard begins, origin of her book and all about lab-grown meat 22:17 How Lindsey-Jean eats now and how her plate/bowl looks at mealtime, including what to do with Swiss Chard Stems 25:27 Lindsay-Jean’s introduction to Community Supported Agriculture (CSA) 31:30 Lindsay’s journey from Japan to publishing a book, including her support of start-up company, Real Time Farms 37:10 One person’s trash is another’s treasure--Lindsay-Jean’s history as a sustainability advocate and action-taker 41:31 Lindsay-Jean’s favorite go-to recipe for Fall: Potato (Peel) Focaccia Favorite Quotes: “It really was, and is, a form of self-love and self-care for me, because I do love cooking and making choices that make me feel good, and I like sharing that with others, too. It’s definitely a form of how I express love -- is by cooking for other people that I care about.” -- Lindsay-Jean Hard “I realized the dinner plate didn’t have to look like the one main thing and two different sides, it could be a lot of different things.” -- Lindsay-Jean Hard “I remember when I was little going to subway with my mom and being really concerned if the tuna was dolphin safe or not. So I went home and wrote Subway to make sure.” -- Lindsay-Jean Hard “I made new all new signs for the Ann Arbor office to make sure people recycled all of their plastic and I would  take all of that home and drive it to Grand Rapids periodically for my parents to recycle.” -- Lindsay-Jean Hard “If I’m junking all this stuff and putting back into the earth and expecting the earth to feed me and nourish me, I know there is something not quite lining up.” -- Andrea Catherine Meet Lindsay: Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of her first cookbook, Cooking with Scraps, were planted in her Food52 column of the same name. Today, she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse.  She lives, writes, loves, and creates in Ann Arbor, Michigan.