Learn to manage your kitchen for less waste (and less wasted money!) through practical strategies for planning, purchasing, storing, and cooking. You'll learn to more efficiently use up what you have on hand and rethink "waste" ingredients like cheese brine, stale bread, and liquid from canned goods.
Jill Lightner has been writing about food, farms, and sustainability since 2001. She's been a restaurant critic, recipe developer, a magazine co-editor for the largest member-owned food co-op in the U.S., and the editor of the James Beard-winning magazine Edible Seattle. Her latest book is "Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home" (Skipstone, October 2018).
Part of the Fall Food Series.
Sponsored by the Burien Library Guild.