Every year, American consumers, businesses, and farms spend $218 billion growing, processing, transporting, and disposing food that is never eaten.
As a result, up to 52 million tons of food is sent to landfills annually, plus an additional estimated 10 million tons gets discarded or goes unharvested on farms.
Meanwhile, 1 in 7 Americans is food insecure without reliable access to sufficient affordable, nutritious food.
Carissa Hvizdo of The Stand is generously sharing her wisdom with the public at a Zero Waste Cooking Demo on Wednesday, October 28, from 7:00-8:30 pm at their Fairfield location on Mill Plain Road in the Sportsplex. Carissa is both a farmer and restaurateur/chef, making her uniquely qualified to attack food waste from multiple angles.
I’m reading Pope Francis’ environmental encyclical, Laudato Si, which unabashedly describes environmental degradation as “a tragic consequence” of unchecked human activity and our greatest sin.
Since we’re the ones to blame for the sad state of the earth, each of us must work towards solving the problems contributing to the destruction of our “common home.”
Broccoli is in season so it’s a great time to consider eating the stems too. Freshly harvested broccoli doesn’t suffer from the cracks and dryness which plague grocery store broccoli, making it easy to enjoy more of it. Admittedly, stems are nothing to get excited about visually. In fact, they pale in comparison to broccoli’s showy, emerald-green florets just begging to be lopped off and lightly steamed for a quick side dish.
It was the leftover roast chicken that decided the fate of the Brussels Sprouts leaves. After hearing whining and complaining from my two children about having leftover chicken for dinner (horrors!), I knew I had to downplay the chicken and make something else the focus. A favorite curried chicken salad recipe sprang to mind and the ripened mango on the kitchen counter sealed the deal. Then I remembered the Brussels Sprouts leaves…