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We’ve recently joined the whole urban homesteading movement and one thing I’ve been focused on is trying to really up the ante on having a low-waste, self-producing kitchen. I’ve concentrated on wasting less and producing more with local and/or homegrown ingredients. Repurposing waste–finding new ways to use things that would end up composted, recycled, or trashed, has been very rewarding as I rethink and organize my kitchen, refrigerator, and pantry. Here’s six tips I’ve found to turn would-be trash into items easily utilized in my kitchen.
By Beth Bader •
May 14, 2008
A good friend sent me Daniel Gross’ post on Slate.com, “The Agony of the Food Snob.” The article is a bit self-deprecating, a bit of humor, and a bit of a poke to food snobs’ plight as food prices rise for all of us. At times the article points out the more stupid purchases that defy reason, and at others, it shows that none of us — save the very wealthy — is immune to the price increase.
The last line of the piece is truly a challenge to all food snobs, “We’re spending obscene amounts on food we don’t need at a time when so many others are genuinely struggling to pay for enough basic sustenance to get them through the day.”
I am not a food snob. I am also on a budget these days. Even so, I certainly enjoy the best foods of every season, and the relative abundance and the fact that I can afford to eat when so many can’t has been weighing on me. I needed to do something to help.
So, here’s how I answered the challenge.
