I loved this recent article in the New York Times about how chefs and home cooks are embracing a reduction in food waste. I have to be honest: although I shop so that I don’t produce a lot of waste, I am definitely guilty of throwing out those broccoli stems or carrot tops. I found this article inspiring, and I can’t wait to read the Waste-Free Kitchen Handbook when it comes out! Root to Leaf looks fantastic, as well. I love that a (Southern!) chef has taken the concept of nose-to-tail eating in animals and applied it to vegetables. My heart sings!
I guess I’m a little later on this than I expected, but if you watched the video I posted earlier this week, here’s the follow-up. As you might have guessed, the “food marketer” in the video was actually an actress, as Upworthy explains. Yet, the tactics she explains are real. I love this campaign, because it so adeptly shows the truth behind the food industry’s attempts to make us feel good about horrendous practices. Bravo to Compassion in World Farming for a job well done!
My sister M shared this great video with me about how food marketers make questionable practices within the food industry look more appealing to the consumer. Enjoy!
Stay tuned for more details tomorrow.