Maggots, Mushrooms and Malarky

Last week, two different people sent me a link to this New York Times Op-Ed piece: “The Maggots in Your Mushrooms”. With a title like that, of course I had to read the thing, but after I did, I ended up shrugging my shoulders and saying, “So what?” Which is definitely not the reaction that [...]

Can You Do The Heimlich?

I know you all know I am not talking about a dance, but that is what it sounds like a little. But I am asking a serious question–how many of us know, really know, how to do the life-saving Heimlich maneuver? Have you had training? Have you ever done it, if not on a person, [...]

Is Local Food Healthier?

New York Times health blogger, Tara Parker-Pope, posted about a new two-year study to be undertaken at the University of North Carolina to determine the public health impact of consumers moving toward a diet composed of more locally grown and produced foods. This study will be the first to look at the health implications of [...]

Why Does So Much Food Waste Happen in Restaurants?

In this, my final post in the series on the topic of reducing food waste in restaurant kitchens, I want to examine why there is so much waste of food in American restaurants today, and ways that consumers can help reduce this waste. There are a lot of reasons behind the colossal waste of food [...]

Another Step for Reducing Waste in Restaurants: Cross-Utilization and Repurposing of Food

Cross-utilization and repurposing are two words that get used by chefs and cooks, but not so much anyone else, so let me first define them for you. Cross-utilization means using an ingredient, sauce, or condiment that is usually used for one or two specific dishes for another dish or two where, perhaps, they are not [...]

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