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.
