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!