April 9, 2019
Cooking with Scraps
The Splendid Table: Conversations & Recipes For Curious Cooks & EatersAbout this episode
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora It's estimated that in the United States we waste up to 40 percent of our entire food supply; that equals out to about 150,000 tons of food being wasted each day. And food waste isn’t just an American problem, it’s a global epidemic. Mads Refslund and Tama Matsuoka Wong are doing their best to combat the issue by using the toss-away parts of food into ingredients with a new purpose. Mads is a Danish chef and a pioneer of New Nordic cuisine, possibly best known as the cofounder of noma in Copenhagen. Tama is a forager, weed eater and home cook who graduated from Harvard law school. Together, they wrote Scraps, Wilt and Weeds: Turning Wasted Food into Plenty . Contributor Melissa Clark spoke with both of them about their approach to ‘trash cooking.’ She also got their recipe for Seared Romaine Lettuce Bottoms , Coffee Grounds PannaCotta and Coffee Grounds Biscotti . Broadcast dates for this episode: April 9, 2019