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MAKING THE MOST OF YOUR MEALS: From Adirondack Harvest, an article about a chef who combats food waste. Curtiss Hemm uses his skills to teach others how to get the most bang for their buck cooking with locally grown (and often more expensive) ingredients:
“Curtiss Hemm thinks about food in ways that others don’t. Along with being a chef, he is a food instructor, food economist and food anthropologist. The Rumplestiltsken of chicken, he can spin a single bird into $188 worth of saleable restaurant product, massaging the parts many of us would throw away into pates, consommés and brodos.”
Although a locally raised chicken make seem like a splurge, price-wise, with that chicken, a head of cabbage and a few other odds and ends, a family can enjoy three or more wholesome, delicious meals that cost less than dinner at McDonald’s. And the odds and ends can be used to make a wholesome broth for future meals.
More techniques for fighting food waste
For those looking to reduce food waste in the kitchen, the virtual ReCook Cafe, November 10, 2020, will feature a mix of live and recorded cooking demonstrations of four professional chefs who will be sharing their favorite tips, tricks, techniques, and more to help you get the most out of your food, reducing waste while creating delicious dishes that are sure to make you go “Mmmm!”.
Join this appetizing presentation to learn best practices for maximizing the shelf-life of perishable produce, using parts of foods you didn’t know were so tasty, compiling odds and ends to create new tasty eats, and so much more. Preventing wasted food is not only good for your tummy and your budget, it’s one of the top ways we can address climate change. Now that’s scrumptious!
New York State DEC, Vermont Department of Environmental Conservation (VT DEC) and the Syracuse University Center for Sustainable Community Solutions (CSCS) coordinated the planning of this event with NEWMOA and NERC. Register now for the virtual ReCook Cafe.
Photo courtesy of Adirondack Harvest
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How true! great article. I Raise my own Chickens and turkeys. Though not cheap to do, the benefits are amazing. I also harvest wild turkey, ducks, grouse,venison, bear and 2 Moose to date.
A look into proper ways of cooking wild game would also be very beneficial to your readers, A totally different culinary art. I hear so many people say “oh I tried that and it was Too gamey”. That’s probably due to poor harvesting methods, or not knowing how to properly cook, or both.
Hope those weren’t Adirondack moose!
No, Lol. Although isn’t it about time NY open up a Moose season?
I’ve Harvested 2 in the White Mountains of NH. Vermont and Maine also has a Moose season but as of yet I haven’t Been picked. All Have a lottery system to control the numbers harvested each year. For those fortunate enough to get selected there is No more of an exciting hunt in North America then a Moose hunt. And the Meat from the Moose is gourmet to say the least!
Even my pets benefit!
After I use my bird carcass to make my chicken/turkey stock I pick of the last bittlets of meat that we won’t eat in some way, and extract the chunks of carrots. I put them in my food processor and grind them to a coarse pulp. No onions, bay leaves,herbs, or peppercorns –bad for dogs.
Next I portion the mix into an ice cube tray (reserved only for this purpose) and freeze them. Once frozen I put the cubes into a plastic bag marked with the date and return them to the freezer.
As a special treat for Mieka and Sammy, my husky golden retriever mix rescue dogs, every once and a while I take out a cube, thaw it and mix it into their dry food.
When I’m cutting up chunks of beef or pork for stew or casseroles I cook the trimmings (not too much fat) in a slight amount of water. Once cooked and cooled, I chop them up and put them and broth into ice cube trays and freeze them. Same as above.
I’m very careful to make sure there are no bones!
I feel good about reducing food waste and my pups love these special, healthy treats.
Happy cooking.
Thank you for sharing this story Melissa
topic was good