03/13 Turning Wasted Food Into Plenty
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March 2018

Member: $52; Nonmember: $65

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Did you know that 40% of all food in our country rots in landfills and spews greenhouse gasses? And that this corresponds to about 133 billion pounds of food? If you would like to delve deeper into the topic of food waste, join us for an evening of both conversation and hands on cooking. We will be joined by Eva Somarmipa, ower of Eva''s Garden which supplies fresh produce to many Boston area restaurants, and Chef and award-winning Cookbook author, Didi Emmons who will lead us in this inspiring and delicious evening. In this workshop, we will discover why farm fresh produce gives you more edible food than supermarket produce. We will make kimchi using the bumper crop, a soup using scraps which would otherwise be thrown in the compost bin, and we''ll discuss using vinegar and alcohol with veggie & fruit skins. Leave this class inspired to waste less and cook more!

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