Efficiency in the Kitchen

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!

Photo via NYT/Peter Arkle

Photo via NYT/Peter Arkle


Secrets of Food Marketing, Part II

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!