*Join us for this FREE Lit Live! event -- meet the author and get your book signed!*
All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month nearly 20 pounds of food per person is thrown out in the United States, and we consumers are the worst offenders. However, the good news is that it’s easy to reduce waste—while saving money and eating healthier too!
Scraps, Peels, and Stems is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste. Topics and features include:
- 70+ recipes for breakfast, lunch, dinner, snacks, and drinks as well as items for your pantry
- Money-saving tips throughout
- Three levels of action for every topic, to help you figure out what’s doable
- Composting and recycling tips
- Portioning to avoid leftovers on the plate
- Meal planning vs. freestyle cooking
- Grocery shopping and dining-out tactics
- Storage strategies for small, urban kitchens—and how to read expiration dates
- Insight into “nose to tail” and “root to stem” cooking trends
Through clear advice, quick tips, useful techniques, and easy recipes, Scraps, Peels, and Stems shows how, by looking at the food waste we encounter in our daily lives, we can save money and make a difference.
Writer and editor Jill Lightner has long explored the economics, environmental concerns, and flavors of the food system. Most recently she was the co-editor of Taste magazine, published by the largest member-owned food co-op in the United States, PCC Community Markets. She has also been restaurant critic for the Seattle Weekly and edited the award-winning Edible Seattle magazine, as well as two Edible Communities cookbooks. Jill lives in Seattle.
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*Part of the Nature of Writing series, Co-sponsored by North Cascades Institiute