"Before throwing anything away, consider whether it might have a use.  For example, save vegetable remains to make soup stock or use them as compost to feed your garden."

- the fourth lesson of Mindful Cooking, from 3 Bowls Cookbook, by Seppo Ed Farrey

(I'll also add to be mindful of using every last bit of food off your cutting board, and to be intentional about scraping everything out of your mixing bowl and cooking pot.  Leaving food behind, or rinsing it down the drain, can throw off the measurements of a recipe, but also all those wasted small spoonfuls add up to a considerable amount of valuable food eventually.)

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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