Podcast appearances and mentions of lindsay jean hard

Why toss those vegetable stems and stalks and fruit pulp and peels? Repurpose them into tasty dishes that are good for you and help reduce food waste. Food columnist/author Lindsay-Jean Hard shares tips in her book, "Cooking with Scraps: Turn Your Peels, Cores, Rinds and Stems into Delicious Meals." Virginia is for wine lovers! Melanie tastes wines with Maya Hood White, Lead Winemaker at Early Mountain Vineyards in the bucolic Shenandoah Valley. Early Mountain Vineyards is a woman-owned winery.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET.Fearless Fabulous You Radio Show is broadcast on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). Fearless Fabulous You Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Hi there, happy Thursday! We've got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let's cut right to it:Episode 161: Deb PerelmanIn this week's episode, of and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We

On this episode, we discuss the fifth prompt in the Books and Bites 2022 Reading Challenge, a book published in the decade you were born. We're covering the hits from the 70s, 80s, and 90s—brought to you by WJCPL!Book Notes Michael recommends Pet Sematary by Stephen King. Carrie enjoyed Pet Sematary's direct opposite, the memoir All Creatures Great and Small by James Herriot. Adam discusses The Revelation by Bentley Little. Bite Notes Contemplate the ending of Pet Sematary with a whiskey sour. Grab a pint of bitter and imagine you're at the pub with James Herriott. A great choice from this side of the pond is Green Man ESB. Pair The Revelation with Coffee Ground Cashew Butter, a recipe that turns trash into a tasty treat! Find this recipe in Lindsay-Jean Hard's Cooking with Scraps.

This edition of KVC-Arts begins with Lillian Vasquez in conversation with Misty Burrell, Interim Dean of Visual and Performing Arts at Chaffey College, and a call for art – from this area. Art which represents some of YOUR time – during the pandemic. This is for an online exhibition. Then we'll hear from Margret Worsley, principal clarinetist with the San Bernardino Symphony Orchestra. She’ll be speaking about their concert, in conversation with guest pianist, David Kaplan. Rounding out the program, Emmanuel Rogers checks out a recent book, COOKING WITH SCRAPS, in conversation with author Lindsay Jean Hard.

On this week’s show, we meet some individuals who are working to tackle the widespread problem of food and water waste. Laid off during the pandemic, hospitality workers Adam Orzechowski and Emily Shoemaker combined a zero-waste commitment with a fermenting obsession that resulted in a new business they aptly named Farm to Funk. Adam and Emily are now bubbling up internationally-based concoctions using refuse from local farms that customers are snapping up at pop-up markets across the area. Then, we speak with Baton Rouge-based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday’s scraps into today’s delicious meal.Next, Lindsay-Jean Hard tells us about her book, Cooking with Scraps, which provides a reference guide for zero-waste cooking. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry.

On this week's show, we meet some individuals who are working to tackle the widespread problem of food and water waste. Laid off during the pandemic, hospitality workers Adam Orzechowski and Emily Shoemaker combined a zero-waste commitment with a fermenting obsession that resulted in a new business they aptly named Farm to Funk. Adam and Emily are now bubbling up internationally-based concoctions using refuse from local farms that customers are snapping up at pop-up markets across the area. Then, we speak with Baton Rouge-based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday's scraps into today's delicious meal.Next, Lindsay-Jean Hard tells us about her book, Cooking with Scraps, which provides a reference guide for zero-waste cooking. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry.

How often do you throw away the peel of a pineapple, yet there is still lots of fruit and flavor left in it? What about broccoli stems, or apple cores? In this episode we meet Lindsay-Jean Hard, author of the cookbook Cooking with Scraps. She shares new and creative ways to look at peels, cores, rinds and stems as underutilized ingredients rather than parts to be thrown out. Once you see the potential, you will no doubt have fun coming up with your own ideas that are healthy for us and good for our environment! For more information, videos and links, check out the Show Notes at https://www.toogoodtowastepodcast.com/post/lindsay-jean-hard-ep08 Thanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

Lindsay-Jean Hard's introduction to exotic food started when wandering smaller markets in Japan about a decade ago. Even then, her exploratory nature and documentation of the results sparked interest online. After blogging and moving on to a food based startup back in the states, her column, “cooking with scraps” drew the attention of a publisher that wanted to expand upon the ideas she was sharing at Food52. Tens of thousands of copies later, She joins mike and McD to talk about community, connections and being open enough to follow her own destiny. By the end of the show, Mike is inviting the whole Hard family to Hawaii to experience culinary culture on the North Shore. Special thinks to Lindsay-Jean. Click here (or on the episode's homepage) to buy her book.

Americans waste 373 million pounds of food each day. That s a pound per person. On this week s show, we re talking trash in a productive way, of course We meet a few individuals who are working to tackle the widespread problem of food and water waste. We begin with Baton Rouge based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday s scraps into today s delicious meal. Next, Lindsay Jean Hard tells us about her her book, Cooking with Scraps, which provides a reference guide for zero waste cooking. Then, Michael Hurwitz of GrowNYC joins us to discuss how highly motivated citizens have been working to make composting a regular part of New York life. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Americans waste 373 million pounds of food each day. That s a pound per person. On this week s show, we re talking trash in a productive way, of course We meet a few individuals who are working to tackle the widespread problem of food and water waste. We begin with Baton Rouge based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday s scraps into today s delicious meal. Next, Lindsay Jean Hard tells us about her her book, Cooking with Scraps, which provides a reference guide for zero waste cooking. Then, Michael Hurwitz of GrowNYC joins us to discuss how highly motivated citizens have been working to make composting a regular part of New York life. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Americans waste 373 million pounds of food each day. That s a pound per person. On this week s show, we re talking trash in a productive way, of course We meet a few individuals who are working to tackle the widespread problem of food and water waste. We begin with Baton Rouge based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday s scraps into today s delicious meal. Next, Lindsay Jean Hard tells us about her her book, Cooking with Scraps, which provides a reference guide for zero waste cooking. Then, Michael Hurwitz of GrowNYC joins us to discuss how highly motivated citizens have been working to make composting a regular part of New York life. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Andrea Catherine introduced me to (https://amzn.to/2FxjQPt) (https://amzn.to/2FxjQPt) something I’m super passionate about and learning about. She blogs at this place called (https://food52.com/users/78236-lindsay-jean-hard) , which I love reading and I get their emails it’s always exciting! I was just reading somewhere about broccoli stems were even more nutritious then the florets maybe we’re gonna learn more about nutrition too! Well, i don’t necessarily have a nutrition background but there is a lot to be said as far as nutrients and great things in the peels and things that we tend to discard a lot! There’s benefits to not throwing our scraps away!  Oh year I was loving he sugar peels looked awesome because I’m always trying to get more fruit and fiber in my diet and I think there’s a lot of fiber in the peel right? Tell us a little about yourself. My path to where I am now has been an interesting one Like you said I got my masters in (https://taubmancollege.umich.edu/urbanplanning/degrees/master-urban-and-regional-planning) , Ann Arbor. I worked for our local downtown development authority for a couple of years, so that was a solid 2 years to put masters to good use. Then my husband and I moved to Japan.  The intersection of cooking and writing. We joined a CSA when we were there where we would walk down the street to the local grocery store and pick up a box of vegetables. CSA learning process every week walking into the store to ask what is in my box That’s where I first started thinking about cooking with scraps because I knew these farmers taking this time and energy to grow. putting it all to great use friends of ours from college told us they were going to start (https://blog.realtimefarms.com/) resource to find farmers near them and learn about their growing practices and connect with restaurants and see where those restaurants were sourcing their ingredients from It was a really exciting time to be working for a start up We were acquired by (https://food52.com/users/78236-lindsay-jean-hard) It’s a food and lifestyle website. I worked for them for 6 years community management started Food52 Facebook Cookbook club (https://www.facebook.com/groups/food52cookbookclub/) Food52 Facebook Baking Club (https://www.facebook.com/groups/food52bakingclub/) I wrote a lot and one of my columns was cooking with scraps (https://food52.com/tags/cooking-with-scraps) community based so I would hunt for recipes that people shared that found other use for scraps. (https://food52.com/users/78236-lindsay-jean-hard) wanted to share that with a broader audience that’s where this cookbook came from.  Wow sounds almost like a real life Julie and Julia and right along with the ups and downs. My mom just made this delicious stock out of the scraps of our carrot peels etc.  it was so fun! We had found a cute tiny grocery store we found on a preview trip to find an apartment. One of my husband’s colleagues introduced us to the owner and let him know we were gonna be there and would appreciate friendly faces! I was shopping there and I saw these vegetables but I knew I didn’t have enough language skills to get signed up for CSA. They did have other produce. Some of the things I really learned to love but others just never resinated with me Yamaimo  Japanese Mountain Yam it was a mountain yam and it was really slimy when you grate it and something I could not get past the texture so I would sneak it into other people’s boxes. The owner of the store just about fell over laughing, he said if there’s something you don’t want just tell us if you don’t like it! There were a lot of different greens that I hadn’t been exposed to and then learned to love variations of bok choi imuzuma lotus root... Support this podcast

Americans waste 373 million pounds of food each day. That s a pound per person. On this week s show, we re talking trash in a productive way, of course We meet a few individuals who are working to tackle the widespread problem of food and water waste. We begin with Baton Rouge based food industry veteran Susanne Duplantis. Her blog, Makeover My Leftover, offers tips on how to transform yesterday s scraps into today s delicious meal. Next, Lindsay Jean Hard tells us about her her book, Cooking with Scraps, which provides a reference guide for zero waste cooking. Then, Michael Hurwitz of GrowNYC joins us to discuss how highly motivated citizens have been working to make composting a regular part of New York life. Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Why toss those vegetable stems and stalks and fruit pulp and peels? Repurpose them into tasty dishes that are good for you and help reduce food waste. Food52 columnist Lindsay-Jean Hard shares tips in her book, "Cooking with Scraps: Turn Your Peels, Cores, Rinds and Stems into Delicious Meals." Virginia is for wine lovers! Melanie tastes wines with Maya Hood White, Associate Winemaker at Early Mountain Vineyards in the bucolic Shenandoah Valley. Early Mountain Vineyards is a woman-owned winery.This show is broadcast live on Wednesday's at 12PM ET on W4WN Radio – The Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Lindsay Jean-Hard gives us a primer on how to cook using food scraps.  Chef John Howie explains his role with the Taste of the NFL.  Plus, Dara offers up her top five recipes for thrifty shoppers.

WBZ's Laurie Kirby speaks with food journalist and author Lindsay-Jean Hard about making the most with kitchen scraps.

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals. Lindsay-Jean Hard explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is included that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does ginger not really need to be peeled, but even if you do peel it, you won’t generate enough peel at one time to turn into something else.” Organized by ingredient, from apples to zucchini, here are just a few samples of how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels. Asparagus: Charred Asparagus End PestoBananas: Banana Peel Cake with Brown Sugar FrostingStale Bread: Crispy Breadcrumb Fried EggsCarrots: Carrot Top Pesto TartletsCheese: Brothy Beans with Roasted Garlic and Parmesan RindCorn: Corn Cob Yaki Onigiri (Grilled Rice Balls)Jam Dregs: Soba Noodles with Ginger Marmalade Dipping SaucePineapple: Pineapple Peel and Core Lemonade with MintWhey: Red Lentil and Whey Soup In addition to the recipes, readers will also find tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes (infused alcohols, stocks and broth, sugars and salts, pickles, and more) that teach readers how to salvage produce that's past its prime. Hard also provides thoughts on freezing, composting, and using the right kitchen equipment to make your ingredients go further. Filled with full-color photographs throughout and delicious and accessible recipes, COOKING WITH SCRAPS is an important book for cooks to own. One that’s good for the wallet, good for the earth, and good for the dinner plate.

Cooking With ScrapsTurn Your Peels, Cores, Rinds, And Stems Into Delicious MealsBy Lindsay-Jean Hard Intro: Welcome to the Cookery by the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors. Lindsay-Jean: I'm Lindsay-Jean Hard, and my new cookbook is, Cooking With Scraps. Turn your peels, cores, rinds and stems into delicious meals. Suzy Chase: When did it first dawn on you to turn your peels, cores, rinds and stems into delicious meals?Lindsay-Jean: Well, it was when I was still working at Food52.com. We were having an editorial brainstorm and someone brought up Gabriel Hamilton's new at the time cookbook, Prune, and the fact that it had a garbage column in it. They said, "We should do a column around that." I was like, "Oh my gosh, me, I have to have that column." I just, I don't know what it was, but something struck me about. For a couple years there, I had a column called Cooking With Scraps. I would hunt through the Food 52 recipe archives to find recipes that the Food 52 community members were sharing that made smart use of underutilized produce parts and other odds and ends. I just learned so much from the community at that time that I just wanted to share it with everyone. That's where this cookbook came from.Suzy Chase: Talk a little bit about shooting the photography for this cookbook. Was it hard to make rinds and bits of this and that cookbook ready?Lindsay-Jean: Well, Penny De Los Santos did all the photography for this, and she obviously did an incredible job, as did the styling team that worked on it. But I really think that it helps to show people that these aren't strange things and you're not cooking with garbage. They're just regular ingredients and they can be just as beautiful as anything else. Suzy Chase: I read that you don't think that there are any perfect recipes. How come?Lindsay-Jean: I just don't think that any recipe is above messing with to make it appeal to you. I mean, there are incredible recipes that I make and repeat and love, but I still tweak and play with them. I think that everyone should feel empowered to do the same thing.Suzy Chase: In this cookbook, even salts and sugars don't go to waste. Since you have an entire shelf devoted to salt in your kitchen, please let me know what your favorite salt is. Lindsay-Jean: Well, after reading Samin Nosrat's, Salt, Fat Heat Acid, I am a full convert to diamond crystal. But I still have a full shelf of salt and I still use a variety of it.Suzy Chase: I live in the West Village in New York City near this shop called, The Meadow. It's so intimidating 'cause they have a million different salts.Lindsay-Jean: They're just so fun. I think that's what's fun about the [inaudible 00:02:57] crisper salts in my cookbook. When you're using these scraps to be able to create new salts, they just become really pretty. They're different shades of color, and they have great flavor to them.Suzy Chase: Throughout the book, you have included little sections called, Clean Out the Crisper. Talk about that?Lindsay-Jean: Yeah, so these are looser recipes. They're not always necessarily using a scrap per se, like the other ones are. They're more to help you clean out what's left in your fridge. For example, there's quick pickles, there's tempura, there's strata, which along with frittatas and other egg dishes are basically the ultimate in clean out your fridge, since you can add in vegetables and stale bread, and leftover bits of meats and cheeses. There's a variety of different options. Suzy Chase: I love your tempura idea, describe that.Lindsay-Jean: Yeah, well a lot of the recipes in here have a Japanese influence due to spending a couple of years in Japan. One of my favorites from that time is tempura. It's just a great way to put to use whether you have one pepper and a potato and just a few odds and ends. Giving them this awesome crispy tempura and then dipping them in soy sauce or maybe a flavored salt. Suzy Chase: There are so many foods we can freeze. Give us some foods we absolutely shouldn't freeze.Lindsay-Jean: I tend to not freeze dairy as often. You definitely can freeze most dairy, but I think the dairy products that I tend to have most often are sour cream, and cheese. I will freeze cheese rinds for forage fort, which is in the book. If I want cheese to stay ... If you're freezing cheese, the texture isn't gonna stay the same so you got to be willing to use it in something like a dip or baking it or something. You're not going to want to just slice the cheese and eat it after you're freezing it.Suzy Chase: Ew, no. Food storage always puzzles me. What are some food storage tips for, let's say, greens, herbs, onions and berries?Lindsay-Jean: For greens, I try to not wash them until you're going to use them, because you'll get a longer life out of them. But, I know that sometimes that's hard because you might be more likely to use something if you can pull it out and it's clean, and you can eat it right away. If you want to wash them first, then I like to store them loosely wrapped, like in a tea towel or paper towels, and then in a plastic bag or some other storage container. You could also wash them in a salad spinner and just store them right in there and they'll keep pretty well in there too. For berries I like to give them a vinegar bath first, so just a mix of a little bit of vinegar and water, then rinse them off. That keeps them so much longer than if you just put those straight in the fridge. In general I don't wash stuff first, but berries are one really good exception to that. For herbs, soft stem ones like parsley, basil, dill, I treat those just like I would a bouquet of flowers. I put them right into a glass of water. You can keep them on the counter at room temperature out of direct sunlight. Sometimes with basil, I will loosely cover them with a plastic bag. It just helps it stay a little bit longer. Then for woodier stemmed herbs like rosemary, I treat those more like I would greens. Wash them and then wrap them again in a tea towel and put them in a storage container. Then for onions, cool, dry, ideally dark place. I often just keep them in a basket away from potatoes. But I did learn trick from a Food 52 community member, that you can store them in the leg of nylons or pantyhose. Put one in and then tie a knot, and then put another one in and tie another knot. You still want to keep them in a cool, dark place, but it helps them last longer because they've got great air flow around them, and you can just snip off one at a time. Suzy Chase: Recently I read this stat that we're throwing away 165 billion dollars worth of food every year. Do you think we, as a country, have been throwing away more or less food in the past few years?Lindsay-Jean: I hope that we're starting to become more aware of this problem, because those numbers are just so staggering. I mean, 40 percent of food in the U.S. goes uneaten, which is just mind boggling. I feel like the more that we're all talking about this that there's becoming more awareness around the issue. I hope that we're starting to shift in a better direction. Suzy Chase: What is Aquafaba?Lindsay-Jean: Aquafaba is the liquid that comes from cooking beans. It could be the liquid that you're cooking it in if you have dried beans at home. If you haven't worked with Aquafaba before, I think it's easier to start with the liquid that comes from a can of beans that you would normally drain off and rinse it down the drain. It's really a cool ingredient. It behaves just like egg whites do, almost. You can whip it up and use it in baked goods. I use it in brownies in the cookbook. You can also turn it into things like mayonnaise or meringues.Suzy Chase: Now, I always thought that carrot tops were poisonous.Lindsay-Jean: Yeah, it's a persistent myth. I think perhaps they are a little bit bitter. You definitely want to blanch it before you use them. They are not poisonous though. It's possible that if you ate pounds and pounds and pounds of them you could get sick, but I think that's the case with lots of different foods.Suzy Chase: What do you think is the most underutilized, underappreciated produce part?Lindsay-Jean: I feel like broccoli stalks are finally getting some of the love that they deserve. Maybe kale stems, because I feel like that's one that comes up a lot in recipes of the cut and discard. We're always told to discard parts of vegetables. In the kale stem, that one happens a lot. But, it's perfectly edible. In the cookbook I'm blanching them so they get really tender, and then blending them into hummus. You wouldn't even know they're there, but you're still getting the fiber from the kale and some other nutrients as well, I'm sure. It's just a regular, delicious hummus but you're not wasting part of the plant.Suzy Chase: I really share disdain for kale with Mimi Sheridan. Do you think it's here to stay?Lindsay-Jean: I hope it's here to stay 'cause I love it. I bet that even you would like this hummus because it doesn't taste like kale. Suzy Chase: Okay. That's my kind of kale. You wrote, "Everyone has a crisis ingredient, something that can help you pull a meal together." What would your crisis ingredient be?Lindsay-Jean: Chickpeas for sure. I love them, and it's a problem because my husband hates them. My go-to ingredient is one that he does not enjoy. But I'm doing the cooking, so it's just unfortunate for him sometimes.Suzy Chase: Oh, darn. Lindsay-Jean: Yes.Suzy Chase: One of the most interesting recipes that caught my eye was, coffee ground cashew butter. Coffee grounds, really?Lindsay-Jean: Yes. I think this one along with banana peels are going to be the two most surprising ingredients for people. But I was actually in New York at Food 52, and I was trying ... One of my colleagues had this jar of peanut butter that was like coffee and cocoa nib peanut butter. I tried a bite and it was so good. I just had this thought of, "I wonder if I can do this with coffee grounds?" It was delicious. The coffee grounds still have so much of that flavor left. Then I started playing around with it more and it didn't quite make it into the book, but it is on Food52.com for a French Silk pie that has coffee grounds in the crust along with some chocolate cookies. Then I also used coffee grounds to infuse whip cream to make a topping. They still have so much of that coffee flavor.Suzy Chase: In this cookbook you mention a lot of Food 52 staff members. Talk about your time at Food 52 and your column. Lindsay-Jean: Anyone who's familiar with Food 52, which is a food and lifestyle website that has pretty much anything a home cook could ever want or need or dream about. If you're in the food world and you're familiar with them, it seems like it would be a dream job and it definitely was. The six years that I spent there, I got to know so many of, not only the staff, but also the incredible community that Food 52 has built and brings together. That column ... I mean, I learned a lot from the community members throughout my time there, but I especially learned a lot about cooking from writing that column, just because I would be searching for these recipes and finding these smart ways that they were using these ingredients. Then I felt empowered to experiment from there and use those ingredients and come up with my own recipes. I hope that I'm able to help other people do the same thing. Suzy Chase: One of your favorite things is to ask home cooks what they make when they only have 20 minutes and need dinner. What would you recommend out of this cookbook?Lindsay-Jean: I would recommend, I think probably the egg salad sandwiches with celery hearts and leaves. That one comes together and is a sandwich so it can be it's own meal. A lot of the book is sides and appetizers, and not always full dinner meals. But they are all easy and approachable recipes with short ingredient lists. Suzy Chase: The other night I made your recipe for Brothy Beans with Roasted Garlic and Parmesan Rind. Talk about how this recipe was inspired by Food 52 founder's, Meryl Stubbs. Lindsay-Jean: Yeah. Well as you said, a lot of my recipes have been inspired both by staff members and by the community members. But this one comes ... It's based off of one of Meryl's recipes that I really love. I think it was when she was sharing recipes that she was cooking for her daughter. Hers had more tomato in it, I think. But I love the idea of having a meal based around brothy beans. Using a Parmesan rind just boosts the flavor so much, of a pot of beans or a pot of soup. It's a really easy way to take simple ingredients up a notch.Suzy Chase: I think the rind made the broth so creamy and salty.Lindsay-Jean: Yes, yeah. I love it.Suzy Chase: Now, to my segment called The Last Meal. If you had to place an order for your last supper, what would it be?Lindsay-Jean: Let's see. I would have a Zingerman’s Enough Already bagel, which is their version of an everything bagel, with Zingerman’s Creamery cream cheese, and slices of fresh tomato just off the vine, and a Bloody Mary. Suzy Chase: I didn't see that one coming, "And a Bloody Mary."Lindsay-Jean: Yep.Suzy Chase: That's so funny. Lindsay-Jean: Yep. I'm choosing the breakfast of champions for my last meal.Suzy Chase: Well, you have opened up a whole new world of thinking for home cooks. Thanks so much for coming on Cookery by the Book Podcast. Lindsay-Jean: Oh, thank you so much for having me.Suzy Chase: Follow me on Instagram at CookerybytheBook. Twitter is IamSuzyChase. Download your Kitchen Mix Tapes, music to cook by, on Spotify at Cookery by the Book. As always, subscribe in Apple Podcasts.

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals. Lindsay-Jean Hard explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is included that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does ginger not really need to be peeled, but even if you do peel it, you won’t generate enough peel at one time to turn into something else.” Organized by ingredient, from apples to zucchini, here are just a few samples of how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels. Asparagus: Charred Asparagus End PestoBananas: Banana Peel Cake with Brown Sugar FrostingStale Bread: Crispy Breadcrumb Fried EggsCarrots: Carrot Top Pesto TartletsCheese: Brothy Beans with Roasted Garlic and Parmesan RindCorn: Corn Cob Yaki Onigiri (Grilled Rice Balls)Jam Dregs: Soba Noodles with Ginger Marmalade Dipping SaucePineapple: Pineapple Peel and Core Lemonade with MintWhey: Red Lentil and Whey Soup In addition to the recipes, readers will also find tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes (infused alcohols, stocks and broth, sugars and salts, pickles, and more) that teach readers how to salvage produce that's past its prime. Hard also provides thoughts on freezing, composting, and using the right kitchen equipment to make your ingredients go further. Filled with full-color photographs throughout and delicious and accessible recipes, COOKING WITH SCRAPS is an important book for cooks to own. One that’s good for the wallet, good for the earth, and good for the dinner plate.

NWP welcomes Lindsay-Jean Hard!   Author Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. Today she works to build and connect new communities as a food editor and writer. The seeds of this book were planted in her Food52 column of the same name. She lives, writes, loves, and creates in Ann Arbor, Michigan. In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.  Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.  Cooking with Scraps is available now where book are sold! 

This week, Cathy chats with Lindsay-Jean Hard, author of Cooking With Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals. Lindsay-Jean shares how she began writing a column on the same topic for Food52, and how, before that, she was inspired to use all parts of vegetables after joining a CSA while living in Japan. Lindsay-Jean shares some incredible cooking advice for everyday scraps like banana peels, broccoli stems, cheese rinds, and much more. Powered by Simplecast [1]https://www.amazon.com/Cooking-Scraps-Peels-Cores-Delicious/dp/0761193030 [2]https://www.workman.com/products/cooking-with-scraps-1 [3]https://www.eventbrite.com/e/author-demo-with-lindsay-jean-hardcooking-with-scraps-tickets-49442908069

Lindsay-Jean Hard is the author of Cooking With Scraps. She has long taken action to ensure her actions promote sustainability and encouraged others to do the same. Her cookbook makes it easy to do this with your banana peels, coffee grounds, Swiss chard stems and other things you might otherwise compost or throw away.   I had a lot of fun chatting with Lindsay-Jean and reminiscing about my time in Ann Arbor, the start of my journey with local food, and contemplating what to prepare next with my food scraps!     How to cook with food scraps you normally toss Why feeding ourselves is an act of self-love How to cook unfamiliar foods in your CSA (community supported agriculture)     Links Mentioned: Fearless Self-Love Retreat www.fearlessselflove.com Dr. Claudia Welch https://drclaudiawelch.com/ Workman Publishing https://www.workman.com/ Food 52 https://food52.com/   Lindsay-Jean’s recipes on Food 52 https://food52.com/recipes/search?q=lindsay-jean+hard Buy Cooking with Scraps here https://www.amazon.com/Cooking-Scraps-Scrumptious-Surprising-Recipes/dp/0761193030/ Lab-grown meat 1:https://www.theatlantic.com/science/archive/2018/07/lab-grown-meat/565049/ Lab Grown meat 2:  https://www.wired.com/story/lab-grown-meat/ Samantha’s American Girl Doll Cookbook https://www.amazon.com/Samanthas-Cookbook-Dining-American-Collection/dp/1562471147 Real Time Farms https://blog.realtimefarms.com/ Gabrielle Hamilton’s Prune https://www.amazon.com/Prune-Gabrielle-Hamilton/dp/1743790716   SELMA Café http://selmacafe.org/ What is Dolphin Safe https://food52.com/recipes/76633-potato-peel-focaccia Potato (Peel) Focaccia https://food52.com/recipes/76633-potato-peel-focaccia Zingerman’s Bakehouse https://www.zingermansbakehouse.com/   Show Highlights: 02:00 Easeful Living Practice, Grounding Breath to ease that sense of rushing within 09:24 Interview with Lindsay-Jean Hard begins, origin of her book and all about lab-grown meat 22:17 How Lindsey-Jean eats now and how her plate/bowl looks at mealtime, including what to do with Swiss Chard Stems 25:27 Lindsay-Jean’s introduction to Community Supported Agriculture (CSA) 31:30 Lindsay’s journey from Japan to publishing a book, including her support of start-up company, Real Time Farms 37:10 One person’s trash is another’s treasure--Lindsay-Jean’s history as a sustainability advocate and action-taker 41:31 Lindsay-Jean’s favorite go-to recipe for Fall: Potato (Peel) Focaccia Favorite Quotes: “It really was, and is, a form of self-love and self-care for me, because I do love cooking and making choices that make me feel good, and I like sharing that with others, too. It’s definitely a form of how I express love -- is by cooking for other people that I care about.” -- Lindsay-Jean Hard “I realized the dinner plate didn’t have to look like the one main thing and two different sides, it could be a lot of different things.” -- Lindsay-Jean Hard “I remember when I was little going to subway with my mom and being really concerned if the tuna was dolphin safe or not. So I went home and wrote Subway to make sure.” -- Lindsay-Jean Hard “I made new all new signs for the Ann Arbor office to make sure people recycled all of their plastic and I would  take all of that home and drive it to Grand Rapids periodically for my parents to recycle.” -- Lindsay-Jean Hard “If I’m junking all this stuff and putting back into the earth and expecting the earth to feed me and nourish me, I know there is something not quite lining up.” -- Andrea Catherine Meet Lindsay: Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of her first cookbook, Cooking with Scraps, were planted in her Food52 column of the same name. Today, she works to share her passion for great food and great communities as a marketer at Zingerman's Bakehouse.  She lives, writes, loves, and creates in Ann Arbor, Michigan.  

Lindsay-Jean Hard is the author of Cooking with Scraps: Turn Your Peels, Cores, Rinds, Stems, and Other Odds and Ends into Delicious Meals. She's here to tell us how to avoid food waste with easy tips and tricks. Read the transcript at https://www.quickanddirtytips.com/house-home/food/how-to-cook-with-food-scraps-as-ingredients Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/