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Follow on Google News | Chefs Who Hate Wasting Food Tell All in The Expendable Edibles BlogThe Expendable Edibles Blog by home chefs Marlene Samuels and Nancy Gershman is creating new devotees for its popular chef interviews, complementing the gourmet recipe database and community cookbook ExpendableEdibles.com launched by the duo in 2002.
Foodie bloggers are embracing the Expendable Edibles vocabulary because it dignifies the “use it and lose it” philosophy professional chefs have practiced for centuries. Chefs recently debriefed by Expendable Edibles include: • Cathy Erway of Not Eating Out in New York • Brook Hurst Stephens of Learn To Preserve Journalists, authors and “sustainability activists” focused on curbing food waste are also championing the Expendable Edibles cause. These include: • Jonathan Bloom, author of “American Wasteland: How America Throws Away Nearly Half Its Food”, WastedFood.com • Bill Daley, food and wine critic, The Chicago Tribune • Richard Kamins, Connecticut Food & Wine, WMRD Radio Restaurant, catering and culinary school chefs are referencing Expendable Edibles as an idea stimulator to see how other chefs are re-thinking their own food-use strategies. In a recent interview with Nancy Gershman (Expendable Edibles’ food philosopher) By week’s end in January, new visitors to Expendable Edibles.com and The Expendable Edibles Blog [http://www.ExpendableEdibles.com/ Stems, Skins and Stalks - the trimmings from fresh produce Past-Peak - overripe or slightly dehydrated produce, tired herbs, wine and breadstuffs that are a few days old Once-Cooked - previously prepared and already cooked foods with a limited window of opportunity Negligible Quantities - not enough for a dish, or a libation’s last drop Nearly Expired - preserved foods, opened and refrigerated with a nearing end date Ill-Fated Creations - prepared foods bruised or damaged, crumbling or crushed by less than ideal conditions Other unique features: • Request a Recipe button [http://www.expendableedibles.com/ • “Complexity Level” scores provided for every recipe: “Level 1 = your 8 year old can do it,” “Level 2 = a little clock watching required” and finally, “Level 3 =extra steps for a showstopper” • Ingredient-based search box: pulls up every recipe with the ingredient, including a concise description • Recipes with a relaxed approach towards quantity and substitutions: About Nancy Gershman: As a cure for wanton waste and her own Persistent Culinary Repeataphobia (fear of routine meal planning), Nancy Gershman came up with the philosophy of “expendable edibles.” Her motto: “Less time in the kitchen, more around the table.” Nancy Gershman is a digital artist and founder of Art For Your Sake (www.ArtForYourSake.com) About Marlene Samuels: Having completed accelerated culinary courses at the Escoffier Cooking School in Paris, Marlene Samuels (the site’s premier food expert) is a writer, sociologist, lecturer and instructor. She’s published several books - one academic, another non-fiction - and numerous articles. Marlene’s own cooking mantra grew out of her fearless experimentation: # # # About Expendable Edibles: The brain-child of home chefs Nancy Gershman and Marlene Samuels, The Expendable Edibles recipe database (ExpendableEdibles.com) End
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