How To Use All The Food In Your Refrigerator To Prevent Waste

If you find yourself throwing out moldy berries, stale pieces of bread and wilted lettuce on a regular basis, you’re not alone.

According to the U.S. Department of Agriculture, between 30% and 40% of the U.S. food supply goes to waste every year. This not only hurts our wallets, but it means we’re tossing food in landfills unnecessarily.

With a little bit of intention, you can use up all those random ingredients you find in your kitchen. We went to the experts for the best tips and tricks for using up all the odds and ends in your fridge and pantry. 

Choose A Theme Instead Of A Specific Recipe

When it comes to using up tidbits from your refrigerator, Clare Langan, a home-cooking expert who was a producer on the A&E cooking show “Scraps,” recommends loosely planning meals by theme instead of adhering to specific recipes. 

“Each week, or a

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All The TikTok Food Hacks You Need To Try

Chances are, if you’re not a member of Gen Z you’ve tried to avoid TikTok for as long as possible. But—BUT!—it’s more than just a collection of bad dances and hard-to-understand memes. Turns out, the people of TikTok are chock-full of food-related knowledge.

TikTok users constantly share their food hacks with their followers and For You pages. From three ingredient coffee to the proper way to wash your fruit, the app has shaken everyone (even our expert kitchen team) to their core with some of their tricks. Here are some of the best, most mesmerizing, and sometimes, sure, a little gross TikTok food trends out there. Get ready for a wild ride.

Dalgona Coffee

This content is imported from TikTok. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

When it comes to TikTok

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How food pantries are meeting record demand

On a crisp May evening, Wendy Baur had earned a rest by the time dusk fell on a middle school gymnasium that was transformed into a supersized food pantry for the pandemic. Responding to a 630% increase in need since mid-March, she and her team of 55 volunteers had just handed out full grocery bags to about 375 families reeling from this gateway city’s economic collapse. It was time to go home.

But Ms. Baur, who’s directed the First Congregational Church of Revere food pantry in Massachusetts for 18 years, wasn’t relaxing as she leaned on a stack of canned soup cases. She was worrying. If even one volunteer tests positive for COVID-19, she said, the operation might grind to a halt as all contacts would have to quarantine. Just as concerning: the prospect of running out of food.

“Every week it’s a struggle to resupply, to get more food,”

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lockdown thoughts from Britain’s renowned food writer Elizabeth David

If the lockdown has caused me to rethink anything, it’s what it means to belong somewhere. For many of us, life before lockdown was varied: we went out to work, saw friends and family and an annual holiday abroad was a real possibility. But the lockdown has presented a significant challenge to those of us whose worlds have suddenly shrunk to the four walls we call home. What can we do? How can we reconsider what it means to belong at home? I think one approach is through what we eat.

I’ve been finding some comfort from the books of Elizabeth David (1913-1992) – one of Britain’s most revered food writers of the 20th century. David’s difficult experiences during the second world war and its immediate aftermath find their way into her books, in which she uses food as a key ingredient in meditating on what it means to belong,

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