In Our October/November 2016 Issue

By Ann Curtis | Last Updated November 01, 2016
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Edible Louisville October November 2016 cover


“ You waste life when you waste good food.” — Katherine Ann Porter

Our culture’s throw-it-away mindset is getting a serious wakeup call from the elephant that has been growing ever bigger in our kitchens: food waste.

Up to 40% of the food grown in the United States is thrown away somewhere along the food chain: farm, grocery store, restaurant, food manufacturer, or at home. According to the United States Department of Agriculture, Americans are wasting 50% more food than they did 40 years ago. This adds up to 20 pounds of food per person every month, meaning every household discards 15 to 20% of the food they purchase. Folks, that adds up to $165 billion!

Yet with all that food going uneaten, last year 42.2 million Americans lived in food-insecure households, meaning that at one time or another, 29.1 million adults and 13.1 million children were not able to get enough to eat.

The irony of throwing away billions of dollars’ worth of food while millions of people struggle to put food on their family table is tragic.

Food waste also takes a serious toll in loss of time and environmental resources. Consider this: One tomato takes about 65 days and 3.3 gallons of water to grow before it’s ready to eat. Broccoli takes 75 days. Lettuce: 45 to 90 days.

The news for Mother Earth isn’t good. By weight, wasted food makes up 21% of what’s rotting in our landfills — the single largest source of municipal waste. And the methane greenhouse gas released from food in landfills is 21 times more damaging to the atmosphere than carbon dioxide.

If we hope to feed the projected world population of 9 billion by 2050, changes need to occur throughout the current food system, including agricultural production, food processing, distribution and consumption. Reducing the amount of food that is wasted along the way is a crucial step.

The Environmental Protection Agency has created the Get Smart: Take the Challenge tool kit for households to collect and measure food waste. Used for two to six weeks, the kit helps households figure out how much food is going to waste, and provides guidance on ways to reduce that amount. Small adjustments in planning, shopping, preparation and storage can also save time and money. Find the challenge at

And be sure to let us know of your successes and challenges so we can share the knowledge (my email address is in the box below). We are all students in this local food community, and knowledge is power!

-Ann Curtis, Managing Editor

Vote Two Ways This Election Season

This election season in addition to voting for national and local candidates, take a vote with your fork by being picky about where and what you choose to eat.

Grasshoppers Leaps into New Fields

The name Grasshoppers is breathing new life after launching a new line of prepared and frozen foods made with locally grown produce.

Experience Bourbon Country in Style

bourbon barrels
Bourbon Steward Lee Buckner and his wife, Mary Ann, offer extensive bourbon and horse farm knowledge about distilleries and farms throughout Bourbon Country.

Edible Read: Good to the Last Bite

eat it up
These two books offer easy-to-follow strategies for smarter grocery shopping, wiser ways to store food and creative recipes to take advantage of leftovers.

Produce Shelf Life & Storage Guide

produce life inforgraphic
Storing ingredients correctly and planning to cook more perishable ingredients first will help you not only reduce food waste, but also save money.

Four-Legged Scrap Specialists

How did we go from enjoying “leftovers” for dinner the following night and feeding what remained to our pets to simply tossing so much food into the trash?

Stretch Apple Season Year-Round

Fresh local apples have been in our farmers’ markets since July, and they are still easily available. Sweet or tart, whichever way you like them, you can put them so many uses.

Cooking Fresh: That Old-Time Cornbread

There's been some debate lately about a very important matter: whether or not sugar belongs in cornbread. See our author's take on the topic.

Cooking Fresh: New Life for Leftovers

enchilada suiza
Learn how to cook wisely, and waste less, allowing you to make more meals from the same expenditure while making your diet more healthful at the same time.

Reducing Our Waste Line

food recovery hierarchy
Thanks to a program administered by Louisville’s Solid Waste Management Services, waste that would go to the landfill is now being diverted and being used as useful compost.

Getting Groceries Where They’re Needed

dare to care
Dare to Care is a non-profit which distributes over 4 million pounds of fresh food, donated from retailers, to families experiencing financial hardships.

Catering to the Environment

Dupree Catering
Dupree Catering + Events has teamed up with Seedleaf and Claiborne Farm to reduce their waste and use disposable ware for fertilizer and feed.

God’s Pantry Cutting Food Waste and Bringing Hope to Many

god's pantry
God’s Pantry Food Bank started out of someone's basement and has since grown to deliver over 27 million pounds of food annually to 190,000 people.

Bringing in the Eats

saving excess food
Glean KY is a nonprofit that provides fresh produce to those in need – intercepting perfectly fine fruit and veggies that would otherwise end up in a landfill.

Area Schools Take Steps to Reduce Food Waste

school students
Last year, Americans threw away 63 million tons of food in the trash. This year, see what local school systems are doing in order to curb this waste.

Seasonal Selections: Squash

This fall, branch out a little and try exploring unusual options when it comes to squash. From acorn squash to cushaw squash, there's quite the variety.

Grasshoppers Garlic Scape Pesto Chicken

The name Grasshoppers is breathing new life after launching a new line of prepared and frozen foods made with locally grown produce.

Enchiladas Suiza

enchiladas suiza
This Enchiladas Suiza dish is loaded with dairy and comes together quick when you utilize any of your Thanksgiving leftovers and your favorite tomatillo sauce.

Rice Noodles with Turkey

rice noodles with turkey
Fried rice is a great vehicle for virtually any leftover. This dish is like fried rice, only it’s made with rice noodles. Otherwise, the theory is the same. Change the proportions of noodles,...

John Fleer’s Buttermilk Cornbread Soup

buttermilk cornbread soup
For those who love cornbread, we have a new way to enjoy it: cornbread soup. To optimize your recipe, use JD Country Milk buttermilk if available in your area.

Black Walnut Pesto

This black walnut pesto serves an optional garnish to the buttermilk cornbread soup. With only three ingredients, it’s simple to whip up.

Real Cornbread

This cornbread is the real deal and the author swears that cornbread does not call for sugar. She also recommends making your bread in a cast-iron skillet.

Broccoli Slaw

This recipe utilizes leftover broccoli to make a delicious broccoli slaw. Perfect for when you have leftovers that you’re ready to toss.

Apple-Sausage Dressing

apple-sausage dressing
This can be halved easily for a smaller group. Leftovers can be frozen. It can be prepared in advance and refrigerated for a day or two. Let come to room temperature before baking. Make the stuffing...

Stuffed Apples

stuffed apples
This recipe has the flexibility of different substitutions according to your preference. Make it vegetarian by substituting cooked mushrooms for the sausage.

Turkey Bones Gelato (for Dogs or Cats)

turkey bones
This recipe makes a great treat or addition to your pet’s meal, and is especially good for aging and arthritic dogs. Use your Thanksgiving turkey for bones.
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