Amelia interviewed four artisan food makers focused on fermentation and upcycling in San Francisco’s Bayview neighborhood for this article featured in StarChefs’ San Francisco/Oakland issue, published in 2022. Read more..
Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are tasked with doing more with less. This led to slimmed-down menus and an expanded definition of “cross-utilization.” The use of culinary interchangeable parts takes things one step further, focusing on […]
Amelia talks to chefs for their tricks and techniques in reusing scraps and cutting back on food waste in the kitchen. Read more.
Source reduction (producing less food) and reuse (donations) are the two top keys to cutting down on food waste in this country. The third article in FE&S‘ 10-part series on waste management.