The author interviews two chefs who run a restaurant in Oakland where very little is wasted.
I appreciate their feelings about the food (and the farmers!) and found a couple of tips:
“We use a lot of stuff that usually gets thrown away. For example, we make herb jam from the discarded lettuce leaves, fennel, the tougher outer parts of our greens, the lower leaves of an oregano plant; we cook them all down together and add garlic, cumin, and olives and make it into a paste: herb jam. We take quince, apple, and peach cores and peels, and we make our own infusions of brandy.”