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Interview with the blogger, The Frugal Girl
“Maybe the one good thing about rising prices – when they do rise – is that people become more cognizant that they should use up their food. Availability of food makes us less likely to eat...
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Interview with Chef Ricky of Classy Catering Creations, Brookfield Connecticut
“I think a lot of food waste is from lack of creativity and the fear to experiment. Food we don’t use will be dead anyway so why not take a risk and not waste it? ” Shrimp sauce from cocktail shrimp,...
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Interview with Ollie Lewis, Love Food Hate Waste “officer” (Brighton UK)
“A good thing to do would be to highlight to people how much money they are wasting when they waste food, and show them what they can buy with the money they save. We manage to do that with our...
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Interview with The Ardent Epicure, Alisha Randell
Grapefruit and Avocado Oil Vinaigrette; Ginger Lavender Chunky Vegetable Soup and Arugula-Pistachio-Walnut-Sunflower Seed Pesto, Alisha Randell is truly a sommelier for food flavors. A Southern...
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