What is up everyone?

What is up everyone? Welcome back to the Epic Gardening Podcast. Today we are joined by

Chris Starkus. He is an executive chef or he was an executive chef at Urban Farmer Denver before he made a career

pivot and became an eco-entrepreneur.

He's the partner and the chief sales officer of a company called Boss Defrost.

And actually that's something we're going to talk about

in today's show.

I remember, Chris, a long time ago

when you were on the podcast, the first round,

you were mentioning some of the ways that Urban Farmer Denver was working to become more

sustainable and Boste-Frost, or at least the early seat of Boste-Frost was briefly mentioned,

and so I thought maybe we could start out with a refresher on why is so much water wasted in professional kitchens.

Sure.

Well there's there's a lot of water waste streams that happen there, you know, but there's constantly

certain things that you're trying to do, whether you're changing the nozzle to a sprayer

or aerators in your hand washing in your bathrooms and your hand

washing sinks and they do it a little bit but you know when we're talking about

the sprayer sometimes the low flow doesn't work well for the person working it and all of a sudden that

nozzle is missing and you need a new one because they'll take it off and because it's not making

their life more efficient.

And so one of the major waste streams that we want to

illuminate is basically the the cold water running method that's used to thaw food in kitchens.

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