What binds writers and readers together in any measure is the humanity. I wish to approach the experience of Zero Waste Week from such a standpoint; not as a scientific exposé. The only research I will rely on is empiric - mine by will or accident, (and I 've had plenty of the later). My whole kitchen, my entire life has been a more or less joyful experiment in living according to the laws of nature, rather than strictly those of mere men.
these tiny toms were ready for chutney...
I suspect our attitudes are formed early, eating habits seem ingrained by age two, oh yes I have observed lots of these little creatures that spit and squawk at the sight of vegetables..I 've been subjected to amazing restaurant displays of wee ones screaming for something 'other' than what they were served. And don't forget the parents, scoffing at a perfectly presentable dish of magnificent protein..now look behind the eatery and you' ll find all these wonderful cuts of expensive items, some nearly intact; that's enough to make a zero waster march back in and shove the indecent leftovers in the large purses of the offensive patrons.. alright I never have acted on such unsociable impulses..just indulging my wild imagination here.
Waste is no longer acceptable on a planet carrying more than seven billion people, oof! That's a lot of mouths. Think that I can instantaneously feel guilty when I must send rough peelings to the soil enrichment program; compost pile or bin..well it is a rare day when I put in more than eggshells and coffee grounds or tea leaves on there. My usual installments run along the truly indigestible or the rare rancid range of neglect. In the days when I had a VITAMIX, a superb blender by name, I included eggshells and banana peels in the smoothies for calcium phosphates and potassium. Although I did not enunciate each mineral benefit, my children still benefited of a free science lesson at every meal. It worked! Oh yes, they still eat well, in fine health.
My humble secondhand blender makes use of overripe fruits and end-of-cycle vegetables. Many speedy wonders can be performed with past-their-prime veges. For example, cukes and kale leaves for a spontaneous creamy vichyssoise cold soup; just add sour cream, sea salt, pepper or in my case, a garlic clove. For Zero Waste Week, I shall drop some taste hints about more successful ways to make-do-make good recipes to avoid any waste of ANY FOOD..math tells me that zero means nada, none, zilch. That's always been my subconscious aim.
Morality does not necessarily motivate the act of saving foodstuffs, frugality plays a part in the daily activity of an inveterate saver, of course..but I believe the innate gratitude of a person remains an inherent factor in that kind of behavior toward natural resources. Well, natural has become a 'relative term' in GMO parlance. Unless you have lots of free time or money to shop carefully, you may be saving something more than organic substance. Unless you grow your own (I mean foods) you run the flexible risk of adopting unknown ingredients to sustain bodies and minds.
So, are we ready to face a whole week of No waste? Easy for me to say; this coincides with a huge cache of garden harvest. I am the fortunate recipient of gorgeous tomatoes and cucumbers from folks who appreciate my utter appreciation of their bounty. And then I have my own squash and onions, melons and grapes, apples or pears. What is a cook to do? Can-can-can do. I will illustrate the lazy kitchen maid's way to preserve goodies, so that only tails and apple worms are returned to such generous dirt as I am glad to have right here in compost heaven...
Read you later! Comments are a rich source of innovation; crossing toes, hoping to learn and enjoy.