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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Feb 08, 2025
Page
9
An informal week long audit reveals where waste piles up from cooked pasta to coffee. Upstream impacts rise with discarded coffee and bulk buys. planning, frequent shopping, and meal planning reduce waste. Experts suggest stock from scraps and labeling clarity to avoid spoilage.
England promotes waste free cooking as an exciting adventure and highlights Plant You Scrappy Cooking. She praises Fergus Hendersons Nose to Tail cookbooks and advocates using all vegetables to make greens and kimchi, with a fondness for pickled watermelon rind.
England explains composting and using scraps as a lifestyle. She recalls two bins for waste one for compost and one for dogs with household practice and notes raccoons exploit unused bins. Chickens can eat scraps if space allows and every effort to reduce waste counts despite life’s interruptions.
Fondue options include cheese or chocolate at Treats and Beans in Oakland and The Melting Pot in Station Square with weekday happy hour discounts. Use wide mouth pots, color coded forks, diverse dippers, and long handled forks. swirl and monitor heat to avoid clumping. no double dipping.
A dual fondue guide describes garlic infused cheese fondue and chocolate fondue. It covers cheese blends with cornstarch, white wine, brandy, and nutmeg, plus chocolate, cream, salt, and dipping items. Clear steps for heating, combining, and serving accompany optional Mexican spice and espresso notes.
Executive chef Edwin Smith introduces a creamy crab fondue using backfin crab, Humboldt Fog goat cheese, heavy cream and shallots. The dish is designed as a shareable appetizer, served with toasted bread squares, tomato garnish and spinach chiffonade.
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