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Zero-Waste Chef

  • ZWC Book

It’s a Book!

Posted on September 30, 2020November 12, 2020by The Zero-Waste Chef

I’ve been working on this for a while! My book is now ready for preorder.

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37 Comments
  • Zero-Waste Basics

The (Literal) Ins and Outs of Curbside Composting

Posted on March 3, 2021March 3, 2021by Mary Katherine Glen
fresh produce spread across a burlap background

Curbside composting bins divert organic materials from overburdened landfills. But what should go in them? And what should stay out?

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2 Comments
  • Food Waste

Save-All-the-Greens Turnip Top Pasta

Posted on February 23, 2021February 26, 2021by The Zero-Waste Chef

Reduce wasted food, eat delicious chewy pasta and prepare for St. Patrick’s Day next month, all with one simple recipe!

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3 Comments
  • Rants

Why I’m not Excited About Coca-Cola’s 100% Recycled Bottle

Posted on February 16, 2021February 26, 2021by The Zero-Waste Chef

Coca-Cola is rolling out its new 100% recycled PET plastic bottle along with its old push for consumers to clean up after the company.

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9 Comments
  • Zero-Waste Basics

11 Kitchen Tools You Already Own

Posted on February 9, 2021February 9, 2021by The Zero-Waste Chef

Need a new gadget to execute a kitchen task? With a bit of creativity, you may fashion a fix using stuff you already have on hand.

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8 Comments
  • Zero-Waste Basics

7 Zero-Waste Steps That Cost Zero Dollars

Posted on February 4, 2021February 4, 2021by The Zero-Waste Chef

Living a lower waste lifestyle should save money, not bankrupt you. These seven zero-waste steps cost zero dollars.

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6 Comments
  • Zero-Waste Basics

You Saved All Your Vegetable Scraps for Broth. Now What?

Posted on January 28, 2021February 5, 2021by The Zero-Waste Chef

Good job saving your vegetable scraps for making free broth. Now what do you do with it? Here are 9 ideas.

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6 Comments
  • Zero-Waste Basics

One Woman Making a Difference

Posted on January 21, 2021February 5, 2021by The Zero-Waste Chef

After working on global climate solutions, Stephanie Miller wanted to reduce her own footprint. She began with a request at her dry cleaners.

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4 Comments
  • Zero-Waste Basics

Forever Chemicals Everywhere: What We Can Do

Posted on January 13, 2021January 13, 2021by The Zero-Waste Chef

Toxic forever chemicals (PFAS) are everywhere. These strategies will help you reduce your exposure to them.

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6 Comments
  • Climate Crisis

8 Reasons to Be Cautiously Optimistic about the Environment in 2021

Posted on January 7, 2021January 7, 2021by The Zero-Waste Chef

Despite the fact that although 2020 has ended and the chaos has not, we have reason to be more optimistic about the environment in 2021.

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12 Comments
  • Sourdough

Make-a-Dent-in-Your-Discard Sourdough Pita Bread

Posted on December 30, 2020December 30, 2020by The Zero-Waste Chef

The sourdough discard in this pita bread recipe adds a slight tang. Enjoy better tasting pitas and eliminate the plastic bags of store-bought.

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4 Comments
  • All Recipes

Homemade Pita Bread

Posted on December 24, 2020December 28, 2020by The Zero-Waste Chef

Make this pita bread dough in advance if you like, store it in the refrigerator and bake fresh, soft pitas whenever you crave them.

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15 Comments
  • All Recipes

Charlotte’s Easy Whole Wheat Sandwich Bread

Posted on December 17, 2020January 31, 2021by The Zero-Waste Chef
a full loaf and a cut loaf of whole wheat sandwich bread

Get all the sandwich bread you want, when you want it, without committing to years or decades of feeding and caring for a sourdough starter.

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12 Comments
  • All Recipes

Dehydrated Apple and Fuyu Persimmon Slices (Plus a Muesli Recipe)

Posted on December 15, 2020December 18, 2020by The Zero-Waste Chef

Apple or Fuyu persimmon slices can serve as snack, decoration or even gift in your favorite upcycled glass jars

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2 Comments
  • Sourdough

Sourdough Bread Zoom Classes (and a Recorded Starter Class)

Posted on December 9, 2020December 9, 2020by The Zero-Waste Chef

By popular demand! Live online sourdough bread classes. Learn to make this 3-ingredient bread from the comfort of your kitchen.

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  • Zero-Waste Basics

Low-Waste Holiday Gift Wrap

Posted on December 2, 2020December 6, 2020by The Zero-Waste Chef
homemade fabric bento bags and gift wrapping for zero waste and plastic free shopping and gift giving

Beautifully wrapped gifts need not produce a pile of waste. Choose fabric or recycled paper that you secure with homemade paper tape.

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7 Comments

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The (Literal) Ins and Outs of Curbside Composting
Sourdough Discard Pizza: How to Sourdough-ize a Recipe
How to Prevent Your Sourdough Starter from Taking Over Your Life
Ginger Beer
Make-a-Dent-in-Your-Discard Sourdough Pita Bread
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Sourdough Crackers 2.0
Sourdough Discard Vegan Chocolate Cake
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  • The (Literal) Ins and Outs of Curbside Composting
  • Save-All-the-Greens Turnip Top Pasta
  • Why I’m not Excited About Coca-Cola’s 100% Recycled Bottle
  • 11 Kitchen Tools You Already Own
  • 7 Zero-Waste Steps That Cost Zero Dollars
  • You Saved All Your Vegetable Scraps for Broth. Now What?
  • One Woman Making a Difference
  • Forever Chemicals Everywhere: What We Can Do
  • 8 Reasons to Be Cautiously Optimistic about the Environment in 2021
  • Make-a-Dent-in-Your-Discard Sourdough Pita Bread

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You know the old saying: When life hands you bitte You know the old saying: When life hands you bitter oranges, send them to a facility to generate enough energy to power a large water purification plant.
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Unlike resource-hungry edible corn grown specifically to produce ethanol fuel, iconic Seville oranges grow all over the city whether they end up in marmalade, liqueur, a landfill or a biogas harvesting facility. The energy generated is a byproduct of the orange waste and the facility that will do the conversion for the pilot program already exists. In other words, the very efficient pilot creates energy from waste without building new infrastructure to do so. More of this please!
I had wanted an electric grain mill for years and I had wanted an electric grain mill for years and resisted buying a new one. Then one day, my neighbor gave me this beauty! She was moving and no longer ate bread. This Excalibur grain mill is at least 40 years old and works very well. I saw one on eBay the other day for $100. A new wooden grain mill costs about $800.
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Here you see it with some teff I ground up. (To grind small grains, you reduce the distance between the grinding stones.) I somehow didn’t record the grinding of the teff, but you can swipe to see the result and a video of some mystery grains being ground up. I put those mystery grains into sourdough discard cracker dough last night. 
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If you are looking for a grain mill, a pasta machine, a sewing machine or other small appliance—or really, anything at all—ask around, post your request in your Buy Nothing group, check Nextdoor, look at Facebook Marketplace and so on. Put it out to the Universe.
In my quest to squeeze as much goodness out of lem In my quest to squeeze as much goodness out of lemons as possible, I started a batch of limoncello, a lemon liqueur. With a vegetable peeler, I removed the peels of a bunch of organic, unwaxed lemons and am steeping them in vodka.
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My lemons were massive so let’s say I used the equivalent of 7 medium lemons. I carefully removed the peel (not the pith) from the lemons using a vegetable peeler, placed the pith-less peels in a clean jar, poured 500ml of vodka (a generous 2 cups) over top and closed the jar. After this steeps for a month, I’ll strain the infused vodka and add a simple sugar syrup to it. I’ll start with 1 cup of sugar to 1 cup of water and add more sugar syrup to the lemony vodka to taste if necessary.
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I plan on using a little bit of the finished limoncello to bake biscotti and a grown-up lemon cake. I think those will taste fabulous. The majority of the limoncello will go into the freezer. One day—soon, I hope—I’ll ply guests with it!
These pics for #EasyWhenYouKnowHow Sourdough Bread These pics for #EasyWhenYouKnowHow Sourdough Bread come from my book, which includes an entire section devoted to sourdough.
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The book comes out April 13th and you can preorder now via the link in my profile (US, Canada and international). Thank you to everyone who has preordered! I am very grateful 🙏
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📷: Ashley McLaughlin @edible_perspective
Good news! . Victoria will ban single-use plastics Good news!
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Victoria will ban single-use plastics by 2023, beginning by phasing out banned items in its own government systems within a year.
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The ban includes plastic straws, cutlery, plates, cotton ear bud sticks and polystyrene cups and containers. When announcing the ban on Saturday, the environment minister, Lily D’Ambrosio, said that these items account for about a third of litter in Victoria.
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The ban includes bars, cafés and restaurants but not medical or scientific equipment and exemptions will apply for emergency, disability and aged care services as needed.
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Plastic contributes to the climate crisis all along its life cycle and Big Oil is currently ramping up production of the stuff. Regulations like these will make a big dent in preventing plastic pollution at its source—production.
Our lemon tree didn't produce much this year so I Our lemon tree didn't produce much this year so I asked around and received 30 pounds of free lemons on Sunday 😮
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Earlier this week I made a large dent. I peeled 4 giant lemons with a vegetable peeler to start a batch of limoncello. I then juiced those peeled lemons to add to the jars or preserved lemons I also started. I needed more juice for those preserved lemons, so I zested all the additional lemons that I juiced and stashed the zest in the freezer. My kitchen smelled amazing!
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I chop up preserved lemons to serve on the side of Indian dishes (or simply put them in the dishes, often when I've run out of fresh lemons), make dressing, start cultured cashew cheese or add to dips for some intense lemon flavor. Someone of Facebook told me today that she adds preserved lemons to pastry. I’m trying that next! Link in profile for the preserved lemons recipe.
Pasta that prevents food waste! . We had some wate Pasta that prevents food waste!
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We had some watermelon radishes on hand with lots of greens attached so I used the leaves to make green pasta. Earlier in the week, the green leaves of mild white Japanese turnips turned our pasta green. MK made some kale pesto to go with this. So good! This pasta is perfect if you’d like to serve green food on St. Patrick’s Day next month—or if you like pasta. 
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I did run this through my pasta machine but you can make pasta by rolling it out and cutting the noodles by hand. And if you are on the market for a pasta machine, check thrift shops or your Buy Nothing group. People often buy these with great intentions but end up never using them.
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Link in profile for the recipe.
THREE copies up for grabs of the book “Plastic F THREE copies up for grabs of the book “Plastic Free: The Inspiring Story of a Global Environmental Movement and Why It Matters”...
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One person can make a difference! In July 2011, Rebecca Prince-Ruiz (founder of @plasticfreejuly) challenged herself to go plastic free for the whole month. Starting with a small group of people in Western Australia, the Plastic Free July movement has grown to an estimated 326 million strong community across 177 countries, empowering people to reduce single-use plastic consumption and create a cleaner future.
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From the book description: “This book explores how one of the world’s leading environmental campaigns took off and shares lessons from its success. From narrating marine-debris research expeditions to tracking what actually happens to our waste to sharing insights from behavioral research, it speaks to the massive scale of the plastic waste problem and how we can tackle it together. Interweaving interviews from participants, activists, and experts, Plastic Free tells the inspiring story of how ordinary people have created change in their homes, communities, workplaces, schools, businesses, and beyond.”
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TO ENTER:
1. Like and comment on this post and tell us about one single use plastic item you are choosing to refuse. 
2. Follow @plasticfreejuly
3. Follow @zerowastechef
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Conditions: This giveaway is open internationally and prizes will be shipped to all countries excluding Australia and New Zealand. There are 3 books in total to be given away. Entry closes on Saturday, February 27th at 11:59pm PST. I will randomly choose the winners and notify them by DM. This giveaway is in no way administered, sponsored or endorsed by Instagram.
This weekend’s shopping includes a smallish farm This weekend’s shopping includes a smallish farmers’ market haul on a new-to-me background. Total cost of the background: $0.
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On Saturday, I “shopped” at something like a moving sale or estate sale where everything was free. A friend of a friend left town just as the lockdowns began last year and hasn’t been back since. She has decided to stay on the East Coast and from there is co-ordinating the move of her belongings from here on the West Coast. She’s leaving behind loads of stuff, a lot of which would go to landfill. So, on the weekend, several of us descended upon her home—masked and socially distanced—and cleared out boxes and boxes of useful stuff. I’ve posted just some of the things I grabbed.
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I’ve wanted a table to put in the window for taking pictures and voila! (The burlap sac came from a local café that roasts its own beans and tosses these bags out.) We had no glasses; now we do (not shown: half a dozen more that I need to wash still). The little teabag rest is smaller than the ramekin I’ve been using (and it frees up a ramekin). My oven mitts are shot and this pair still has the tag on them. Charlotte needed a desk lamp; one magically appeared. Finally, I grabbed this never used, unopened Blu-ray player to post in my Buy Nothing Group (we don’t own a TV). Several people asked for this right away and I need to randomly pick a recipient today.
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I say this all the time on here but when I need or want something, if I’m patient, it eventually shows up. I can’t tell you how often this happens.
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I hope everyone’s week is off to a good start.
I haven’t made kimchi for about four months. I s I haven’t made kimchi for about four months. I spent $7 on the vegetables and already had on hand the ginger, garlic, kimchi spice and a small amount of dried kelp granules (dried kelp is optional but does add a nice fishy flavor).
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For this new batch, I decided to swap out the daikon radishes for small Japanese turnips (and I found a use for one of the twist ties—swipe to see that). I couldn’t find green onions, so I used a small white onion instead. You can also use other types of cabbage, although I do prefer Napa. As long as you have gochugaru (the dried hot pepper flakes), the kimchi tastes amazing.
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I reserved the turnip tops and am making green pasta with some of them today. We also make pesto or sauté the greens with a bit of olive oil and garlic. They taste delicious and you can sometimes get them (as well as other varieties of greens) free at the farmers' market. At ours, when customers ask vendors to remove the tops, they put the greens in a free bin for people to take who have chickens or humans at home to feed.
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Link in profile for the simple kimchi recipe.
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