Last Thursday I attended a dinner where every ingredient used to create the meal had been earmarked for the landfill. What am I talking about? Moldy grapes, floppy herbs, limp carrots, overripe peaches and eggplant scraps.
I wrote about the dinner for the Wall Street Journal, and you can read that here. One item that we weren't quite able to get up on their website in time were the tips the host, Josh Treuhaft, and his chef, Celia Lam, shared with me on ways to minimize your food waste.
