Jan. 24, 2019
Andrea Catherine introduced me to Lindsay Jean Hard who wrote
something I’m super passionate about and learning about. She blogs at this place called Food52, which I love reading and I get their emails it’s always exciting! I was just reading somewhere about broccoli stems were even more nutritious then the florets maybe we’re gonna learn more about nutrition too!
Well, i don’t necessarily have a nutrition background but there is a lot to be said as far as nutrients and great things in the peels and things that we tend to discard a lot! There’s benefits to not throwing our scraps away!
Oh year I was loving he sugar peels looked awesome because I’m always trying to get more fruit and fiber in my diet and I think there’s a lot of fiber in the peel right?
My path to where I am now has been an interesting one
Like you said I got my masters in Urban Planning here at the University of Michigan, Ann Arbor. I worked for our local downtown development authority for a couple of years, so that was a solid 2 years to put masters to good use. Then my husband and I moved to Japan.
The intersection of cooking and writing. We joined a CSA when we were there where we would walk down the street to the local grocery store and pick up a box of vegetables.
every week walking into the store to ask
what is in my box
That’s where I first started thinking about cooking with scraps because I knew these farmers taking this time and energy to grow.
putting it all to great use
friends of ours from college
told us they were going to start
resource to find farmers near them and learn about their growing practices and connect with restaurants and see where those restaurants were sourcing their ingredients from
It was a really exciting time to be working for a start up
It’s a food and lifestyle website. I worked for them for 6 years
community management