zerowastechef.com

I guess this means my daughter literally made the greatest thing. Recently, my daughter Charlotte wanted to buy a wooden bread slicing guide

On the weekend, I asked my followers on Instagram what misconceptions they feel people have about living a zero-waste or low-waste lifestyle. If you can’t eat a 25-pound bag of rice or oats or whatnot but have friends who can help, split the food and the cost. Find free, edible food that might otherwise go to waste with the food-sharing app Olio or search for fruit trees available to harvest for free in your area, through Falling Fruit. If you want to save more money, buy large amounts of food in season and ferment, can, dehydrate or freeze it.

People who go down the rabbit hole of zero waste often reach the point at which twist ties on herbs and green onions drive them crazy, they wonder what to do with all of those annoying produce stickers and they really wish they could buy just the dozen sprigs or so of fresh parsley that they need for a dish, rather than an entire food-waste-anxiety-triggering bunch. When kids grow food, they eat that food and they respect food more. While the girls and I learned to sew and cook in our grade eight home ec class, the boys learned to cut wood and swing a hammer in shop class. When you cook, you eat more whole foods and thus fewer processed foods because you can consume only so much food.

You then make soy milk with the beans, heat the milk, add the coagulant, strain out the curds and form a blob of tofu. If you don’t write a zero-waste blog or have OCWD (obsessive compulsive waste disorder), you could simply toss all of that okara onto your compost heap. I have added a bit of okara to soup to thicken it, to granola for a yummy nutty flavor (add about 1 cup of okara for every few cups of oats) and now to make vanishing biscotti. • 1 cup packed fresh okara, with as much soy milk squeezed out as possible • ¼ cup milk