Leftovers, kombucha, cake walk for reproductive justice

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 29 April 2023

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

With nearly 40% of the food bought in the U.S. tossed out, Tamar Adler finds delicious destinies for leftovers. The pandemic and an impulse to curb food waste led Balo Orozco to create Sunset Cultures, an artisanal kombucha and preserves company. Expat Nancy Singleton Hachisu, an expert on Japanese home cooking, showcases vegetarian dishes in her latest cookbook. Bill Esparza espouses the mariscos life and shares two local recommendations for Sinaloan seafood. Professor Linda J. Seligmann illuminates the politics of quinoa, a minor crop that became a global foodstuff. At the farmer's market, Gather for Good walks the cake walk for reproductive justice.

Transcript

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0:00.0	From KCRW, I'm Evan Kliman. You're listening to good food.
0:05.0	Often when we discuss guilt in the kitchen, it's in the guise of eating.
0:11.0	I shouldn't have had that extra slice of pie or why did I just eat a
0:16.0	hunk of cheese for dinner but the guilt that comes from food waste perhaps should
0:21.3	produce even greater shame.
0:23.2	With nearly 40% of purchase food being thrown out,
0:26.7	transforming leftovers just like composting needs to be a collective effort.
0:32.0	One of my favorite authors,
0:33.6	Tamar Adler, gives us guidance and inspiration
0:36.6	to make every meal everlasting.
0:40.0	Hi, Tamar.
0:41.2	Hi, Tamar.
0:41.3	Hi. I get a sense that you really enjoy the process of transformation, turning something into something else.
0:51.2	I think that's true. I think I far prefer that to starting from square one. But I think it's actually an impulse that a lot of us share because I even think about how hard it is when you're looking at a blank sheet of paper.
1:07.0	How much harder that is than when you have something to edit.
1:10.5	The hardest thing is starting and once you're going, momentum is so helpful and also you can see where you want to make changes and so I know that about myself as a writer like I just have to get something on screen or on the page and I feel it as a cook too.
1:24.9	I do, it's so much more pleasurable and honestly easier to start with, okay, I have this, you know, I have this batch of leftover rice. I see I have those
1:35.9	herbs. I have a few peanuts left in here. You know, it's sort of like constraints breed creativity I think I absolutely agree so are there some basic
1:48.6	staples that it's always good to have on hand if we start to cook in this style of transformation rather than
1:56.7	starting from scratch?
1:58.7	Yes, definitely.
2:00.5	But you know, even within what I think is really important to have there. There's so much room for variation. I am an olive oil devotee.
	...

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