I pride myself on being resourceful, particularly when it comes to cooking and, as a locavore, I'm clearly no stranger to nose to tail and root to top eating. Imagine my curiosity when Nancy Gerschman, queen of the complete utilization of foods (skins, stems, stalks, past peak, leftovers, scraps, and the like) over at the "blog for the unspoiled", Expendable Edibles , contacted me to do an interview.
|Lexi Van de Walle, Lighthearted Locavore, at the stove (Photo: Wendy Van de Walle)|
It's always fun to read a piece after an interview and recollect the conversation -- thanks for a thought provoking hour, Nancy.
Click on over and read the article and find links to the recipes Nancy wrote about:
Interview With Lighthearted Locavore, Lexi Van de Walle Nancy Gershman on Expendable Edibles, a Blog for the Unspoiled
Here are a few quotes from Nancy's article:
"Sometimes when I’m really lazy, I’ll even buy food from Fresh Direct Local which has gigantic vegetable, meat, dairy and seafood departments – often from the same vendors I see at my local farmers market."
"Expendable Edibles is a really neat idea….because my parents were born in the early 30’s it really tapped into my whole sensibility about not wasting things"
“I use lobster shells right from somebody’s plate at one of my dinner parties to make a lobster broth. What could be better than a quick lunch of shrimps boiled in your own lobster broth?"
“I keep Nori wrappers in the fridge and quite frequently use them as seafood wraps…I do the exact same thing with (Vietnamese) rice paper"
“Ends of carrots and carrot tops often go to our dogs, English cockers (those hunting dogs with floppy ears). Our dogs eat brown lettuce, cucumber peels, softening rutabaga; basically the more cabbage-y, the more they like it. Anything cruciferous, or with root vegetable origins they love.”
Full article: Interview With Lighthearted Locavore, Lexi Van de Walle Nancy Gershman on Expendable Edibles, a Blog for the Unspoiled