>>>
>>> THE
>>> THE USDA REPORTS THAT 133 BILLION POUNDS OF FOOD WASTE IS
PRODUCED IN THE US EVERY YEAR.
IN AN ATTEMPT TO CURB THE
PROBLEM, THE USDA HAS A U.S.
GOAL OF REDUCING THAT BY 50% BY
2030.
2030.
2030. A
2030. A NEW BOOK CALLED COOKING WITH
SCRAPS, FEATURES 80 DIFFERENT
RECIPES WHICH HAS ZERO WASTE.
LINDSAY-JEAN HARD IS HERE TO
DESCRIBE THIS TO US.
THIS IS SUCH A GOOD IDEA.
>> I THINK THAT IT IS A LITTLE
OFFPUTTING TO PEOPLE.
ANOTHER WAY OF LOOKING AT IT,
IT IS JUST DIFFERENT PARTS THAT
WE AREN'T USING AS MUCH.
>> LIKE MAYBE THE BONE.
SHOW IS WHAT WE WILL START WITH
TODAY.
TODAY.
TODAY. AND THAT I HAVE MORE QUESTIONS.
>> WE WILL MAKE A POTATO SALAD.
WE WILL MAKE IT WITH SOME DILL
PICKLE BRINE.
PICKLE BRINE. A LOT OF TIMES WE THE PICKLES
AND THEN WE HAVE THE BRINE
LEFT.
LEFT.
LEFT. THAT IS A REALLY GREAT VINEGAR
WITH GARLIC AND HERBS IN IT.
>> SO WE WANT TO USE THAT.
>> SO DO YOU WANT TO MIX FOR
ME?
ME?
ME? WE
ME? WE WILL START WITH THE POTATOES
THAT ARE WARMING.
WE WILL ADD SCALLIONS.
THEN WE WILL ADD THE POTATO
BRINE WHILE THE WATER IS WARM
SO WE CAN SOAK UP ALL OF THAT
FLAVOR.
FLAVOR.
FLAVOR. >> I DON'T WANT TO FLIP THESE
POTATOES ACROSS THE ROOM.
>> AFTER THAT SOAKS IN, GIVE IT
TIME TO COOL OFF.
THEN WE WILL ADD THE
MAYONNAISE.
MAYONNAISE. >> I WILL USE THE ACTUAL
SERVING SPOONS WALKING GET A
HOLD OF THESE POTATOES.
ANSAH MUSTARD.
ANSAH MUSTARD. >> LET'S ADD SOME HORSERADISH
TO GIVE IT A LITTLE ZIP.
>> PICKLE BRINE IS SOMETHING
THAT I HAD NOT THOUGHT OF.
WHAT ARE SOME OF THE OTHER
THINGS?
THINGS?
THINGS? SOME OTHER THINGS YOU COULD
THROW OUT THAT YOU COULD
ACTUALLY USE.
ACTUALLY USE. >> LIKE PICKLE BRINE, JAM
DRINKS, THAT LITTLE BIT THAT IS
CLINGING TO THE JAR, YOU CAN
MAKE GREAT USE OF THAT.
I LIKE TO ADD SOME HOT WATER
AND MIX IT UP AND THEN TURN IT
INTO A VINEGAR REC.>> --
VINAIGRETTE.
VINAIGRETTE. >> AND THAT SAVES YOU TIME FROM
MAKING IT FROM SCRATCH WITH
RASPBERRIES AND STUFF.
>> LET'S ADD SOME SALT AND
PEPPER.
PEPPER.
PEPPER. >> AND NOW WE WILL ADD SOME
MORE FRESH DILL.
AND NOW WE ARE DONE.
IT COMES TOGETHER VERY QUICKLY.
>> THAT IS SO BEAUTIFUL.
>> THE BRINE GIVES AN EXTRA
FLAVOR.
FLAVOR.
FLAVOR. >> LET'S GET A LOOK AT THIS.
THIS IS FASCINATING.
TELL ME ABOUT THIS.
>> I ALSO LIKE TO USE PICKLE
BRINE IN BLOODY MARYS.
>> I AM ALL FOR THAT.
>> THIS IS MOSTLY A REGULAR
BLOODY MARY THAT WE WILL THIN
IT OUT WITH THE PICKLE BRINE.
SO DO WE HAVE WORCESTERSHIRE
SAUCE AND SOME LEMON JUICE AND
SOME PEPPER AND SOME CELERY
SEED.
SEED.
SEED. AND
SEED. AND THEN WE WILL MIX IN SOME OF
THE PICKLE BRINE.
AGAIN, IF YOU LIKE A KICK, AT
SOME HORSERADISH.
SOME HORSERADISH. MORE FRESH DILL.
>> THE WHOLE BOOK IS FILLED
WITH THINGS LIKE THIS.
YOU KNOW WHAT TO DO WITH THE
TOPS OF CARROTS. AND FIRST OF
ALL, CHEERS.
ALL, CHEERS. >> CHEERS.
>> CHEERS. >> AND YOU CAN USE ALL THE FOOD
IN YOUR HOUSE.
THAT IS DELICIOUS.
OH, THAT IS REALLY GOOD.
WOW.
WOW.
WOW. >>
WOW. >> I
WOW. >> I AM GUILTY OF CLEARING OUT
MY THANKSGIVING OR HALLOWEEN
PUMPKIN AND MAYBE NOT DOING
ANYTHING WITH THE INSIDE.
>> SO I THINK A LOT OF US MIGHT
ROAST THE SEEDS.
BUT WE DON'T THINK ABOUT
WEBBING.
WEBBING.
WEBBING. THAT STRINGY STUFF.
IT IS EDIBLE TO SO I LIKE TO
LIGHTLY COOKED THEM AND PURIE
THEM TO GET IT SMOOTH.
AND THEN I USE THEM IN THE
SCONES.
SCONES.
SCONES. THAT GIVES THEM A LOT OF
MOISTURE AND FLAVOR.
>> WHAT A GOOD IDEA.
HOW TO GET -- HOW DID YOU GET
STARTED DOING THIS?
>> I WORK FOR A LIFESTYLE
WEBSITE.
WEBSITE.
WEBSITE. ONE OF MY FAVORITE ONES WAS
COOKING WITH SCRAPS.
I WAS GOING THROUGH THE
ARCHIVES OF RECIPES.
I REALIZE THAT THERE WERE WAYS
TO USE SCRAPS IN SMART WAYS.
SO I WOULD FEATURE THOSE
RECIPES AND I LEARNED SO MUCH
IN THE PROCESS THAT I WANTED TO
SHARE THAT WITH EVERYONE ELSE.
>> WHAT ARE SOME OF THE MORE
SURPRISING LESSONS?
SURPRISING LESSONS? WERE THINGS THAT YOU CAN USE
THAT PEOPLE THOUGHT NO.
>> BANANA PEELS ARE ELOP --
EDIBLE.
EDIBLE.
EDIBLE. LIGHTLY COOKING THEM AND THEN
BLENDING THEM TO TURN THEM INTO
A PURIE AND THEN BAKING A CAKE
WITH THEM.
WITH THEM. IT IS A LIGHT BOUNCY WONDERFUL
TEXTURED CAKE.
TEXTURED CAKE. YOU WOULD NEVER GUESS.
>> THAT IS DELICIOUS SOUNDING.
>> I THINK THERE ARE A NUMBER
OF DIFFERENT REASONS THAT WE
HAVE GOTTEN TO THE POINT WE ARE.
ONE THING IS WE NEED TO
REEDUCATE PEOPLE.
REEDUCATE PEOPLE. WE HAVE GOTTEN TO A PRIVILEGED
POINT WHERE THE RECIPE TELLS US
TO CUT THESE THINGS BUT THEN WE
NEED TO CIRCLE BACK AND REALIZE
THAT MOST OF THAT IS EDIBLE.
WE CAN PUT IT TO GOOD USE.
>> AND MAYBE THEY COULD HELP
WITH THE GROCERY BILL.
IF FOR NO OTHER REASON.
IT FEELS LIKE OUR ABUNDANCE
SHOULD BE APPRECIATED AND NOT
WASTED.
WASTED.
WASTED. >> ABSOLUTELY.
>> ABSOLUTELY. >> YOU CAN ABSOLUTELY HAVE THAT
COCKTAIL WITH ME.
WE HAVE RECIPES ON OUR WEBSITE.
YOU CAN ALSO MEET LINDSAY DEAN
TONIGHT AT THE BOOKSTORE CALLED
BOOK LARGER.
BOOK LARGER. IT IS A VERY COOL PLACE.
IT'S AT 6:00 TONIGHT.