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Katie Jesionowski says ...
Thanks, Anna! This is such an important topic that we, unfortunately, have NO problem believing is true. Here's to making changes of any size to help reduce our waste! http://mysuperfoods.wordpress.com/2012/01/18/305/ Katie
01/18/2012 9:39:04 AM CST
Emily says ...
Thanks so much for the blog. This is obviously a topic on the minds of many right now, as I also wrote a blog about this, only to find out about the Food Network's "The Big Waste" which was on TV the night before. Additional ideas (condensed versions) from my own post: -Reconsider bulk. Not the bulk bin kind, but the Costco kind where you buy a (sometimes ridiculously) large quantity of food – amount uncontrollable by the purchaser – because it seems like a good deal, then end up throwing half of it away because you are unable to consume it all in time. Consider instead finding a smaller volume of those perishables from a more sustainable source. Then pay the producer (probably the same as you would at the Big Box) so they can make a living. And finally, waste none. -Remember what’s in your fridge. This one is a “personal experience” idea. My husband and I were members of a CSA (Community Supported Agriculture) farm for several summers and would often get way more food than we could deal with in a week. In addition to not knowing what to do with all of it before the next box came, I also struggled with remembering what the heck was in the drawers and on the shelves in my fridge. So I put a magnetic white board on the fridge door and I now track everything in the fridge (at least in the summer when we have lots of fresh produce from the garden and farmers markets). If you keep it updated, it will help with reducing waste, as well as meal planning. Not to mention that it will help reduce the energy wasted every time you stand there with the door wide open deciding what to eat. -Leftovers – eat ‘em or freeze. If you and your family cannot eat leftovers within a few days (or get “leftover fatigue” after a few meals), consider freezing a portion. Check out more: http://foodaccordingtoemily.wordpress.com/2012/01/09/wasted/
01/18/2012 10:11:17 PM CST
Cat says ...
Mason jars are the perfect pantry and fridge storage solution. They come in so many sizes, including half gallon, and are so versatile. I use them to store everything in the pantry: nuts, coconuts, flours, grains, pastas, dried fruit...they are just fabulous!!
01/13/2012 3:14:24 PM CST
S Brooks says ...
It upsets me when I have to throw away heads of lettuce and spinach that I know were lovingly grown by local farmers. I now make more frequent and smaller purchases from farmer's markets. Would love to order from local farmers, but with a small household, we can't consume the quantities larger families can. Hmmmm, time to check with the neighbors about splitting a delivery. Thanks for the reminder!!
01/13/2012 8:30:42 AM CST
Van says ...
Oh, another thing is to saute any greens that have wilted (but not turned black)--including boxed/bagged salads. My favorite way is to use sesame oil and sprinkle black sesame seeds on at the end.
01/13/2012 3:48:44 PM CST
Van says ...
I would also suggest making juices and (green) smoothies. I try to always have some frozen fruit on hand so I can just add in whatever greens I have that need to be consumed before going bad and blend it all up. Same goes for juicing but fruit isn't always necessary for that. I have a blog with recipes and tips if anyone's interested in getting started: http://greensvegfruit.blogspot.com
01/13/2012 3:39:17 PM CST
Peter Wiles says ...
You may want to consider "shopping like a wartime bride": Shopping like a European is now a choice, in my Mothers day it was necessity. You might be interested in a couple of items on my blog. http://spadesandspatulas.blogspot.com/2011/09/world-war-ii-rationing-original-diet.html http://spadesandspatulas.blogspot.com/2011/10/waste-not-and-you-shall-eat-well.html http://spadesandspatulas.blogspot.com/2011/09/last-of-summer-wine.html
01/13/2012 3:31:32 PM CST
Marcie says ...
I found fresh herbs do not last long and often have to throw away. Now I make them into purees or pestos that can be freezed in small cubes. Even some greens as spinach, I freeze if geting old and use in smoothies. I also had a problem with cheese when too large a block or buy too many. They get moldy after a while. To prevent this I invested in a Food Sealer ; it is the best investment and money saver. I divide the cheese (or other foods) that I will use for the week and since is vacumned packed , it will last forever. This is also very good to prevent freezer burn on meats. Third, I am learning to buy small amounts and shop more often however when sales are on, the food sealer is very handy.
01/24/2012 7:44:44 AM CST
Beverly says ...
wilted greens (romaine, spring mix, arugula, etc) make a great addition to many soups, especially potato or tomato-based ones. Chop the greens, put them in a soup bowl, pour very hot soup over them, and let stand one to two minutes. The greens don't get overcooked, and they add nutrition, taste, and texture to the soup.
01/19/2012 10:14:56 AM CST
Trudy Lane says ...
Ice cube trays are my best friends....freeze stock in these small quantities for use with vegetables, a sauce or braise meat or poultry. Also useful for pesto, herbs, left-over fruit and vegetable juices that can be added to cereal or smoothies or sweet or savory sauces.
04/10/2013 7:52:40 PM CDT

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