Waste not, want not: cooking with scraps, wilt and weeds – The Splendid Table



The Splendid Table

Waste not, want not: cooking with scraps, wilt and weeds
The Splendid Table
Wasted food is a major problem not only in the United States, but around the world. In their new cookbook Scraps, Wilt + Weeds, authors Mads Refslund (a chef) and Tama Matsuoka Wong (a home cook and forager) report that “40 percent of food grown in …

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