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Zero-Waste Basics

Interview with Zero-Waste Chef Anne Marie Bonneau

Posted on March 22, 2016January 10, 2018by Anne-Marie Bonneau

Anuja Sawant Sarangdhar, an environmental services professional and blogger, interviewed me this past weekend, wanting to know just what zero-waste cooking entails. I’ve reblogged the interview here. Thanks, Anuja!

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I’ve been making calzone all week with a sourdou

Brew kombucha for the climate! I was shocked when

Ideally, we would eat all the food we buy but wast

These two native lesser goldfinches perched on our

These two native lesser goldfinches perched on our native goldenrod have been visiting every day. Last year, we started filling what had been a lawn with native plants to help support the little part of the ecosystem we inhabit. The birds love it. I’ve also seen many insects out there that I never saw in the old days.

Native birds and the insects that feed them evolved alongside native plants, not lawns. If you’d like to support them, you could shrink the lawn and plant even just a couple of natives to get started. If you live in an apartment without a yard but have a balcony, plant a few natives in pots there. The pollinators will find them. Or sneak a native plant out on the property somewhere 🤫

Reels of melting of chocolate in their plastic pac

Reels of melting of chocolate in their plastic packaging by putting them in a pot of hot water have been making the rounds. Heat, plastic and food do not mix! ☠️😵 Heat speeds up the leaching of toxins present in plastic into the food. But there are easy, plastic-free ways to melt chocolate.

You can use a microwave (ours doesn’t work) or a makeshift double boiler—a large bowl sitting on a small pot of boiling water. Add chocolate to the bowl and melt. Just make sure the bottom of the bowl sits above the water and not in it.

I used my melted chocolate to marble a couple of loaves of banana bread. Divide the batter, stir chocolate one half, alternate adding the batters to loaf pans, swirl with a knife and bake.

Strawberry blueberry galettes with semolina pastry

TP TEA in Cupertino is now on the list of Silicon

TP TEA in Cupertino is now on the list of Silicon Valley businesses that allow customers to bring their own mugs—or stylin’ @bettybobaco reusable glass and ceramic tumblers!—to fill with boba in order to avoid the single-use plastic. So much nicer to drink out of than single-use plastic.

Over 50 businesses are now on the list of restaurants, cafés and bulk stores that allow—encourage even!—customers to bring their own containers to fill, avoid throwaway takeout containers and reduce waste. (Link to the full list @svreduces.)

And if you'd like to start a similar initiative in your town, come to the next @usreduces and find out how to do it. (It's pretty easy!)
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#bobateahouse #byoc #byocup #reusereduce #reusables #reuserevolution #reusablecup #wastenotwantnot #sustainablelifestyle #wastefreeliving #plasticpollution #plasticpollutes #plasticfreeliving #plasticfreelifestyle #breakfreefromplastic #plasticisfossilfuel #lesswaste #lowwasteliving #intentionalliving #slowlivingmovement #artofslowliving #zerowastejourney #zerowastelifestyle #zerowastetips #zerowastechef #climatecrisis #siliconvalleyliving #svreduces

Focaccia is a blank canvas to decorate with food s

Focaccia is a blank canvas to decorate with food scraps that might otherwise go to waste. I embellished this whole wheat sourdough focaccia with an onion—including the greens—and a couple of radishes that I found rolling around in the bottom of the crisper. I found a spoonfull of capers in the refrigerator and tossed those on too.

Use your favorite focaccia recipe. This dough contains:
✨ 125 grams leaven (i.e., active starter)
✨ 350 grams whole wheat flour
✨ 150 grams all-purpose flour
✨ 375 grams warm water
✨ 12 grams course salt (plus more for sprinkling)
✨ 3 tablespoons (40 g) olive
oil, divided (1/3 in dough, 1/3 in pan, 1/3 on dough surface)

At the end of the bulk fermentation, I place the dough in the prepared pan and do an overnight cold proof, pull it out, let it sit for a couple of hours at room temperature, dimple, decorate and bake at 425°F for 25 to 35 minutes, or until the focaccia is golden brown.

Prevent wasted food and eat amazing bread!

🚨New recipe alert! Oatmeal chocolate chip cooki

🚨New recipe alert! Oatmeal chocolate chip cookies with a sourdough flax egg🚨

I've been posting cookie recipes on my blog recently because a) I figure that while ChatGPT can spit out recipes, it can’t test them so for now I still have a job and b) I like cookies. Swipe to see what the chatbot came up with for a sourdough cookie recipe BUT bake at your own risk! I haven't tested that, only my recipe below.

3 tablespoons unfed sourdough discard, 100 percent hydration
1 tablespoon ground flaxseed brown or golden, finely ground
1 cup all-purpose flour
½ cup old fashioned rolled oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup plus 2 tablespoons butter, softened dairy or vegan
¾ cup packed brown sugar golden or dark
1 teaspoon vanilla extract
1 tablespoon molasses
1½ cups semisweet chocolate chip pieces

1. Make a sourdough discard flax egg by combining the sourdough discard and flaxseed meal in a small bowl. Set aside to thicken for 10 to 15 minutes. Preheat the oven to 375°F.

2. In a medium-size bowl, sift together the flour, oats, baking powder, baking soda and salt.

3. In a large bowl, beat together the softened butter with a hand mixer on high speed until creamy, about a minute. Add the sugar and beat until creamy. Beat in the sourdough discard flax egg, vanilla and molasses.

4. Mix the dry ingredients into the wet ingredients. Mix in the chocolate chips.

5. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 12 to 15 minutes or until the cookies are golden brown. The centers will still be soft. Rotate the trays halfway through baking.

6. Allow to cool on the cookie sheets for 2 minutes. Transfer to a cooling rack to completely cool. Store in a container for a week or the freezer for up to six months.

Remember to save this recipe!

Bringing home intact strawberries in a container r

Bringing home intact strawberries in a container rather than mushed strawberries (i.e., jam) in a plastic produce bag.

Your area’s food laws may differ but here in California, if I (gently) dump baskets of berries into a container or jar and return the baskets to the vendor while I’m at the booth, the vendor can reuse them. The baskets have increased in price over the last few years so vendors are happy to have them back. If I take the baskets home and later return them, the vendor can’t reuse them unless they first steam them with a very expensive piece of equipment that no one owns. The thinking behind this law is that the baskets become contaminated in our homes. So, if I return them to the vendor after bringing them home, they will recycle them, which is often more like wish-cycling.

Some of these went into strawberry-rhubarb galettes, some went into soda and some went directly into tummies.

What's your favorite strawberry recipe?
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#berryseason #eatseasonal #farmersmarkets #supportsmallfarms #reusables #reusableproducebags #jars #wastenotwantnot #sustainablelifestyle #packagefree #plasticfreeliving #plasticfreelifestyle #breakfreefromplastic #plasticfreejuly #plasticpollutes #plasticisfossilfuel #lowwasteliving #slowfoodmovement #slowlivingmovement #artofslowliving #zerowastejourney #zerowastelifestyle #zerowasteliving #zerowastetips #zerowastekitchen #zerowastechef #climatecrisis #thereisnoplanetb

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