Cooking with Scraps

April 9, 2019
Listen: Cooking with Scraps
08:41
Sts 31 tile v1

Listen on: Apple Podcasts | StitcherGoogle Podcasts | SpotifyPandora

It's estimated that in the United States we waste up to 40 percent of our entire food supply; that equals out to about 150,000 tons of food being wasted each day. And food waste isn’t just an American problem, it’s a global epidemic. Mads Refslund and Tama Matsuoka Wong are doing their best to combat the issue by using the toss-away parts of food into ingredients with a new purpose. Mads is a Danish chef and a pioneer of New Nordic cuisine, possibly best known as the cofounder of noma in Copenhagen. Tama is a forager, weed eater and home cook who graduated from Harvard law school. Together, they wrote Scraps, Wilt and Weeds: Turning Wasted Food into Plenty. Contributor Melissa Clark spoke with both of them about their approach to ‘trash cooking.’ She also got their recipe for Seared Romaine Lettuce BottomsCoffee Grounds PannaCotta and Coffee Grounds Biscotti.