Nudged into not wasting

It can take a serious nudge to get people to do things that modern living has sanctioned as not necessary, such as not wasting anything. Covid-19 and impending climate change have been nudging me. I’ve also been nudged – or prodded – by experiencing a self-inflicted reduced income. Over the years, I’ve been pretty good at not wasting, but a few things have found their way into my bins.

I am a big fan of brocolli. I do not recall it actually existing when I was growing up, but it is ubiquitous now. That stalk has always been a bit of a problem. In to the bin, out of sight, has been its normal fate. In recent weeks, I’ve been eating it. Largely in soups. This one on the left has a couple of stalks in it, plus a load of celery that was beyond crunch, put perfectly nutrious. Also in there is pepper, onion, silken tofu and, of course, water. It looks a bit anaemic, but it does the job. I think a good pot adds to it. This one from a ceramacist working out of Beverley in East Yorkshire. Her name currently escapes me. I’m a bit of a sucker for ceramics.

If you want to know more about not wasting food, this is Alex Andreou talking sense.

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