Cooking with Scraps: From Waste to Taste

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 is on a passionate mission to share ways to reduce this waste and increase sustainability by writing a cookbook called Cooking with Scraps.  With a master’s degree in Urban Planning, she began her culinary writing as a columnist for Food52 and is now in marketing at Zingerman’s Bakehouse.


Recently, Lindsay-Jean Hard joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom 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:

  1. Plan your menu ahead.  Buy and use what you get;
  2. Store your produce properly.  Separate leaves from the roots to last longer; and
  3. 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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