Are you throwing away your broccoli stems and peach pits? Food writer, cookbook author and Fantastic Fungi Tribe Member Eugenia Bone says don’t. In her new book, “The Kitchen Ecosystem,” she writes that foods we normally throw away, such as leftover bones, pea pods or beet juice, can be used to enhance the flavor of other dishes.
She also argues that we should be making things that we use often, such as canned tomatoes, both for improved flavor and to reduce waste. From an interview with Here & Now’s Jeremy Hobson on Earth Day, Eugenia talks about preparing delicious meals from scraps and other morsels of kitchen wisdom from “The Kitchen Ecosystem.”
Want to try it at home? Try these five recipes.
*This article is republished from Here & Now.