What Anthony Bourdain's New Documentary Taught Us About Food Waste
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Emily S. October 19, 2017
I'm very interested in watching this, especially learning that it isn't all about telling us how horrible we are at food waste (which, I get it, we are), but it's also about solutions. Which really is the education we need to do better, right?
sue October 19, 2017
Take a look at very old cookbooks you can find online. In the 1700's, all parts of the critters were eaten. When's the last time you sat down of a meal of lamb brains and stones?
Dava October 14, 2017
I grew up in rural Oklahoma in the 50' and 60's. We raised all of our meats, beef, pork and chicken along with some wild game. Vegetables from large gardens were canned and frozen as well as items such as strawberries, peaches, appricots, and apples purchased locally. We used and reused everything in some way shape or form! We purchased only basics such as salt, sugar and flour during our monthly trip to the grocer. We cooked all meals at home. It is a full time plus job that can add much to the family budget and provide healthy, chemical free food.
Rebecca C. October 19, 2017
That's just not practical anymore though. What was, is no longer a way of life now. Even if i wanted to live that way, i couldn't for resource, financial, & geographical reasons.
Dava October 19, 2017
In rural areas people still live this way. I moved away from this type of living and never regretted it. I did continue to use every scrape I could and reuse as much as possible. It is all about choices and priorities and doing the best we can within our family.
Mary C. October 13, 2017
I'll be screening in Portland, ME. This has been a particular interest of mine the past several years. I grew up in a culture (rural, Eastern North Carolina) where I was in a privileged position to turn up my nose to chitlins and fried chicken gizzards. As I get older, I respect the practice far more. In that vein, I am mindful of the food waste I produce. Even scrap cooking has piqued my interest (thanks to Mads Refslund and Tama Matsuoka Wong's cookbook Scrap, Wilt, and Weeds).
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