Reducing and reusing food scraps at home starts with being intentional, says Matthew Seigel, executive director of beverage and sustainability at Little Saint, a Wine Spectator Best of Award of Excellence winner rooted in plant-based, farm-to-table fare in Healdsburg, Calif. “You have to switch your mindset. Rather than thinking of stems and stalks as extra parts, think about how to utilize them. Be experimental and make it a fun process so that you want to do it again,” he says.
Get recipes for a tequila cocktail and a lox toast that demonstrate Little Saint's philosophy at work, taking whole carrots to start and using the greens, tops and peels in creative ways to limit waste. Read on!
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