I was watching the new season of Mind of Chef the other night and it’s goooooood. Oh man, I want to make and eat every single thing Gabrielle Hamilton makes on the show. There was an episode that especially stood out to me; it was all about “garbage” and waste. She, like, many chefs is constantly thinking about waste. It’s pretty incredible how many times she uses a broth over, how she reuses scraps and how she uses “waste” in other dishes in new and unexpected ways. It shows how clever and smart and conscious she is. I, too, think about waste. Running this food blog, I’m often left with leftovers. I think about storing them, rolling leftover ingredients into another recipe and blog post. This means fresh herbs are stored in bags with a damp paper towel (do you do this? they last SO much longer), cheese are stored in bags and containers help with leftovers. Today I’m teaming up with Glad to talk about World Food Day, which is next week (October 16th). World Food Day is about taking a stand against worldwide hunger. The mission is to protect food so it stays fresher, longer. It’s about being …

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