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GoldenWriting

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New San Diego Union-Tribune Story--On How to Spare Food from Landfills

May 4, 2016 Caron Golden

It's not the first time I've written about food waste and it won't be the last. Too many of us toss edibles that are wonderful ingredients--beet, radish, and carrot tops; vegetable scraps; animal parts that don't conform with popular cuts or filets. It's costly and unsustainable on many levels. Local chefs are very aware of this and the two I write about in this San Diego Union-Tribune story--Miguel Valdez of The Red Door and Rob Ruiz of The Land and Water Company--have been conscious of it for years and are participating in Re:Source, a 2016 event featuring chefs and restaurants demonstrating how to use ingredients sustainably. Learn how you can turn carrot tops into pesto and odds and ends of veggies into a sumptuous gazpacho.

← New San Diego Union-Tribune Food Story on Preserving Foods Sans Refined SugarPersian New Year (Norooz) Food Featured in San Diego Union-Tribune →

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