anna brones

writer + artist + producer

Posts Tagged ‘food waste

Reduce Food Waste: Make Pesto from Radish Greens

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Radish Green Pesto

Did you know that you can cook with radish greens? Instead of throwing them away, you can use them for all kinds of things. They can be sautéed, added to smoothies or thrown into a salad. But my favorite way to use them is to make pesto.

It’s as easy as radish greens, some almonds or hazelnuts, garlic, olive oil and a little salt, pepper and lemon juice. Put it all in the blender and away you go.

The full recipe is up over on Foodie Underground if you want to try your own version. No point in tossing those radish greens anymore!

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Written by Anna Brones

March 26, 2015 at 08:56

What Do You Do With Leftover Coffee Grounds?

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Lots of things. Like composting for example. In fact, nothing irks me more than seeing people toss their coffee grounds into the trash can. Did you know that around 12% of the waste stream going to landfills is food waste? Reusing coffee grounds is a good way to knock that number down, and that’s good for us and the environment.

Coffee grounds are perfectly easy to reuse, and I discuss a few ways in my coffee column this week on The Kitchn. Consider it your guide to zero waste coffee consumption.

Image: Heather McQuaid

Written by Anna Brones

November 19, 2014 at 00:12

Food Waste: Creative Solutions to a Big Problem

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regrained

Did you know that about 40% of the food produced in the US goes uneaten? Food waste is a serious issue.

I was happy to contribute a piece to one of my favorite food sites Civil Eats on the topic, profiling different businesses and organizations that are putting food waste to use in interesting ways. My favorite? A company using beer grains to make granola bars and another making brownies out of leftover grapes from the winemaking process:

4. If you’ve ever brewed your own beer, you know that it takes a lot of grain. And what happens to that grain once the beer is done? Some brewers compost with it, some (of the very committed) bake with it, but most often it gets thrown out. That’s why Dan Kurzrock and Jordan Schwartz launched Regrained, a business that makes granola bars out of spent malted barley. According to the pair, “only 10 percent of the ingredients used to brew end up in your glass.”

5. In winemaking, all the leftover stuff that comes after the grapes have been crushed is called pomace. More often than not, it’s destined for the compost or the dump. But Whole Vine Products takes a different route, using this byproduct in baked goods. In fact, they work with a local mill to turn the pomace into a gluten-free flour. They also make culinary oils from the grape seeds. Anyone care for a Cabernet brownie?

Read the full article and learn about the other projects, including making jam from food waste, here.

Image: Regrained

Written by Anna Brones

February 20, 2014 at 09:00