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Cooking with Scraps
(http://kitchenchat.info/wp-content/uploads/2018/12/Cooking_With_Scraps.jpg)
Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard (https://www.workman.com/authors/lindsay-jean-hard) is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps (https://amzn.to/2Ud6Za8). With a master's degree in Urban Planning, she began her culinary writing as a columnist for Food52 (https://food52.com/blog/13465-meet-lindsay-jean-the-food52-editor-who-cooks-with-scraps) and is now in marketing at Zingerman's Bakehouse. (https://www.zingermansbakehouse.com)
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com) to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is "one small step that people can do at home."
Here are her three tips that will make you more "scrappy" in your kitchen:
* Plan your menu ahead. Buy and use what you get;
* Store your produce properly. Separate leaves from the roots to last longer; and
* Be kind to yourself. Don't feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!
Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard (https://www.workman.com/authors/lindsay-jean-hard) is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps (https://amzn.to/2Ud6Za8). With a master's degree in Urban Planning, she began her culinary writing as a columnist for Food52 (https://food52.com/blog/13465-meet-lindsay-jean-the-food52-editor-who-cooks-with-scraps) and is now in marketing at Zingerman's Bakehouse. (https://www.zingermansbakehouse.com)
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com) to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is "one small step that people can do at home."
Here are her three tips that will make you more "scrappy" in your kitchen:
* Plan your menu ahead. Buy and use what you get;
* Store your produce properly. Separate leaves from the roots to last longer; and
* Be kind to yourself. Don't feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!
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By WebTalkRadio(http://kitchenchat.info/wp-content/uploads/2018/12/Cooking_With_Scraps.jpg)
Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard (https://www.workman.com/authors/lindsay-jean-hard) is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps (https://amzn.to/2Ud6Za8). With a master's degree in Urban Planning, she began her culinary writing as a columnist for Food52 (https://food52.com/blog/13465-meet-lindsay-jean-the-food52-editor-who-cooks-with-scraps) and is now in marketing at Zingerman's Bakehouse. (https://www.zingermansbakehouse.com)
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com) to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is "one small step that people can do at home."
Here are her three tips that will make you more "scrappy" in your kitchen:
* Plan your menu ahead. Buy and use what you get;
* Store your produce properly. Separate leaves from the roots to last longer; and
* Be kind to yourself. Don't feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!
Each year over 133 billion pounds of food goes wasted in the United States, with 40% of all food going into the garbage. Lindsay-Jean Hard (https://www.workman.com/authors/lindsay-jean-hard) is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps (https://amzn.to/2Ud6Za8). With a master's degree in Urban Planning, she began her culinary writing as a columnist for Food52 (https://food52.com/blog/13465-meet-lindsay-jean-the-food52-editor-who-cooks-with-scraps) and is now in marketing at Zingerman's Bakehouse. (https://www.zingermansbakehouse.com)
Recently, Lindsay-Jean Hard joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com) to share recipes that will reduce waste in your kitchen. How does a banana peel cake sound? What about artichoke nachos? Lindsay-Jean Hard hopes that being aware and taking a stand against waste is "one small step that people can do at home."
Here are her three tips that will make you more "scrappy" in your kitchen:
* Plan your menu ahead. Buy and use what you get;
* Store your produce properly. Separate leaves from the roots to last longer; and
* Be kind to yourself. Don't feel overwhelmed to work with all of the scraps at once. Try one at a time.
What is the best dish you have cooked with scraps?
Savor the day!