On New Year’s Day I finally tucked under the kitchen sink to prepare for the overdue repatriation of my compost bucket. Before the pandemic, my family composted regularly. Each week, we’d draw straws to see who had to carry the leaking biodegradable bag several blocks away from the drop-off site. Then the pandemic lockdown shut down the site, and we exiled the buckets to the basement. A break from drippy bags! I plan to bring out the buckets as soon as the composting starts again. But when it happened, you know, someone had a cold; the furnace went out; I had a deadline at work. Months passed.

But a recent article by Susan Shine for The Times jolts me back into my composting groove. She wrote about how one Ohio community drastically reduced food wastewhich is a major contributor to greenhouse gases and is responsible for doubling emissions commercial aviation in the United States. That’s a lot of emissions.

The family, she writes, “account for 39 percent Food waste in the United States is more than restaurants, grocery stores, or farms. Change, then, means dealing with the rigid habits of millions of individuals, community by community, home by home.”

The statistics left me nowhere to hide. What we do in the kitchen can make a difference: planning meals, shopping with a list, composting and using leftovers.

This last one is my happy place. I turn it into a game, saving parts of it in little containers to then figure out how to use them to seed future meals.

That handful of fried cabbage, those roasted vegetables, a portion of salmon fillet? cut it all up and fold it into one Creamy Risotto for color and flavor, or make a base for a Stuffed frittata (above).

Half wilted bunches of cilantro or parsley and bags of baby arugula or spinach can find a home in all kinds of soups, such as Lemon Turkey and White Bean Soupor pantry-friendly pasta dishes like midnight pasta, Crunchy Salad cucumber Or, say, yesterday’s takeout green papaya – will work as a topping for any rice bowl, including sesame salmon And katsudon (Pork cutlet bowls, so beloved in the anime series, “Yuri!!! On Ice”).

If you have rotting root vegetables in your produce drawer, perhaps from exuberance at the farmers’ market or a surprise bonanza from your CSA box, you can recycle them into a warming, adaptable Vegetable soup, Catalog your wilted or leftover greens; Rutabagas, turnips and kohlrabi, come in!

For leftover dessert, a batch of Brookie Or bread pudding (made from stale bread). Let’s just say this is never an issue in my sweet tooth family. We happily gobble up every piece.

You might want to subscribe to receive the recipes. You can also check us out instagram, youtube And TIC Tocwhere you can fall hypnotic brian washington making Cheese Enchiladas, And for all kinds of technical help, you can email Cookingcare@nytimes.com.

Now, one of the great re-users of the last century was the artist Joseph Cornell. He raided thrift shops and used bookstores for objects he felt held a special magic—often children’s toys or pictures of the past—and then turned them into assemblages like his art series. Gave.Medici slot machine, They are much more than the sum of their parts, and every time I see a Cornell box, I feel like cycling for a while can make time work.

Sam will be back on Friday, and I’ll meet you here on Monday.



#Year #Waste #York #Times

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