January 12, 2011 Chefs Who Hate Wasting Food Tell All in The Expendable Edibles Blog
The Expendable Edibles Blog by home chefs Marlene Samuels and Nancy Gershman is creating new devotees for its popular chef interviews, complementing the gourmet recipe database and community cookbook ExpendableEdibles.com launched by the duo in 2002
The newly launched Expendable Edibles Blog [http://www.ExpendableEdibles.com/blog] is rapidly becoming a niche destination for those who despise food waste and praise the rescuing of “perfectly good food that just isn’t perfect anymore” which are still full of taste, texture and nutrition.
Foodie bloggers are embracing the Expendable Edibles vocabulary because it dignifies the “use it and lose it” philosophy professional chefs have practiced for centuries. Chefs recently debriefed by Expendable Edibles include:
Journalists, authors and “sustainability activists” focused on curbing food waste are also championing the Expendable Edibles cause and sharing their recipes. These include:
Restaurant, catering and culinary school chefs are referencing Expendable Edibles as an idea stimulator to see how other chefs are re-thinking their own food-use strategies. In a recent interview with Nancy Gershman -Expendable Edibles’ food philosopher, Executive Chef Jenny Glasgow of Olivier Cheng Catering & Events extolled her pastry chef for being “brought up the way you’re supposed to work -- nothing goes to waste … not a seed, not a peel, not a bone, not a crumb.” [Read it here]
By week’s end in January, new visitors to ExpendableEdibles.com and The Expendable Edibles Blog increased by 73%, supporting research that no other resource exists - on the web or in print - offering such a vast array of gourmet fixes for perishable, undervalued and underappreciated foods. The recipe solutions found on ExpendableEdibles.com are not only created by founders Marlene Samuels and Nancy Gershman but they are also compiled from chefs from around the world, fulfilling the goal of a genuine community cookbook.
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