[GET] Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home

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"Local food writer Jill Lightner knows all the tips … her brand-new book “Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home” is stuffed full of them. If you’ve got the will to reduce how much you waste, she’s got all the ways." ―Seattle Times


"[Scraps, Peels, and Stems] is loaded with tips on gardening, composting, shopping and storing. There's advice on meal planning, recipes, what to do with leftovers, both from restaurants and home cooked. All to help us minimize the amount of food we waste – an average of 18 pounds per month." ―KNKX Food For Thought


All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month nearly twenty pounds of food per person is thrown out in the United States, and we consumers are the worst offenders. However, the good news is that it’s easy to reduce waste―while saving money and eating healthier too!

Scraps, Peels, and Stems is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste. Topics and features include:


70+ recipes for breakfast, lunch, dinner, snacks, and drinks as well as items for your pantry

Money-saving tips throughout

Three levels of action for every topic, to help you figure out what’s doable

Composting and recycling tips

Portioning to avoid leftovers on the plate

Meal planning vs. freestyle cooking

Grocery shopping and dining-out tactics

Storage strategies for small, urban kitchens―and how to read expiration dates

Insight into “nose to tail” and “root to stem” cooking trends

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