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Andrea Catherine introduced me to https://food52.com/users/78236-lindsay-jean-hard (Lindsay Jean Hard) who wrotehttps://amzn.to/2FxjQPt () https://amzn.to/2FxjQPt (Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals) something I’m super passionate about and learning about. She blogs at this place called https://food52.com/users/78236-lindsay-jean-hard (Food52), 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 (Urban Planning here at the University of Michigan), 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/ (Real Time Farms.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 (Food52.com) It’s a food and lifestyle website. I worked for them for 6 years community management started https://www.facebook.com/groups/food52cookbookclub/ (Food52 Facebook Cookbook club) https://www.facebook.com/groups/food52bakingclub/ (Food52 Facebook Baking Club) https://food52.com/tags/cooking-with-scraps (I wrote a lot and one of my columns was 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 (Food52 community) 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... Support this podcast