Rethink Food Waste: Preparing Parts and Pieces
If you didn’t get a chance to join us for our virtual event on Monday, May 3, you’re in luck! We have a recording available for you to watch at any time. We hope you enjoy it! We trimmed out the Life of a Strawberry video (2 min) at minute 8:55 due to copyrights, but you can pause the panel and view it here.
Reach out if you have any more questions! We’d love to answer them.
Resources
From Linda Ly:
- Purchase Linda’s cookbook the No Waste Vegetable Cookbook from Dudley’s Bookshop Cafe here!
- ***Dos recetas de Linda en Español: Salsa de Hojas de Zanahoria y Cascara de Sandia y Jalapeños Curtidos***
- Linda’s website: GardenBetty.com
- Linda’s free vegetable cheat sheet download: gardenbetty.com/edible
From Bryan Mayer:
- Bryan’s Website: MeatBryan.com and Instagram account: @bryandmayer
- No Ounce Wasted, Bryan’s podcast/radio show
- Maui Nui Venison’s website (Bryan’s current employer)
- Debunking 6 objections to buying a whole bird
- Step by step guide to breaking down a whole chicken
Cookbooks and blogs related to cooking all the parts of an animal recommended by Linda and Bryan:
- Pork and Sons by: Stéphane Reynaud
- Hank Shaw: honest-food.net/
- Modern huntsman: modernhuntsman.com/
- Hugh Fearnley-Whittingstall cookbooks
From Rethink Waste:
- Link to the Life of a Strawberry video.
- Sign up for the Rethink Food Waste Challenge: our free 4-week email series about how to waste less food
- Sign up for the Rethink Waste Project monthly newsletter to stay tuned into upcoming events!
- Interested in a bilingual event? Here is the translation and interpretation services we used: English2Spanish
Learn more about Native Lands:
- Confederated Tribes of Warm Springs webpage
- Find out whose land you’re on
- Museum at Warm Springs
Questions from audience
1.) What can we do about the plastic packaging on veggies and fruits?
Ani: Vote with your dollar. Do you best not to buy heavily packaged fruits and vegetables! Bring your own reusable produce bags to the store with you and reuse any plastic you do bring home as you can.
Linda: Plastic can be reused and is good at helping to preserve food.
Lindsey: I just re-use plastic bags from bread and rice cake bags for produce when I get home!
2.) Where is [Linda’s] book available?
Locally in Bend you can find it at Dudley’s Bookshop Café, for sure. Fun fact about Dudley’s: the shop is a “1% for the Planet” supporter and donates 1% of annual gross sales to local environmental nonprofits.
3.) Are all “extra [vegetable] parts” edible? Is there anything on a fruit/veggie that is toxic or should not be eaten?
Linda: Very few! The only things are really potato and rhubarb leaves. The reason is a high concentration of oxalic acid. You don’t want to eat a whole rhubarb leaf, but in small bits it isn’t going to kill you.
4.) How much of the giblets could you get away with adding to ground meat and not have your 18-year old notice?!
Bryan: Just don’t tell them!
5.) I hear deer hooves are good for bone broth. Can you describe in gory detail how to get the hooves from the animal into the pot?
Please click to visit video at minute 46:49 for a thorough answer of this question!
6.) Are you using the American cucumber or the English one?
Linda: You can use any kind of cucumber—fruits, leaves, flowers. Raw or cooked. 😊 Armenian cucumbers are great too as they’re thin-skinned with less seeds.
7.) So how do we get a hold of some of this venison?!
Bryan: mauinuivenison.com
8.) Which vegetable part gave Linda the biggest “ah-ha” moment when she first cooked with it?
Linda: The squash leaf and the sweet potato vine!
9.) Do you have favorite cookbooks for preparing meat parts that people may not have prepared before?
- Pork and Sons by: Stéphane Reynaud
- Hank Shaw: honest-food.net/
- Modern huntsman: modernhuntsman.com/
- Hugh Fearnley-Whittingstall cookbooks