How to Make Popovers | Food Storage | Basic Baking Mondays
Popovers are a classic quick bread recipe that I make for my family all the time. The simple ingredients are easy to put together and in minutes ...
Hoteloogle.com - Aloft Hotel Birmingham Soho Square Homewood
is just three miles south of downtown and minutes from all the area attractions. Pop over to the University of Alabama, Samford University, or the ...
Gleaning Hancock County: A look at efforts to prevent food waste
BAR HARBOR, Maine — Chris Brown is on a one-man mission to interrupt the food-waste stream and feed the masses.
He runs a farm in Otter Creek, where he has dozens of pigs in makeshift pens made from pallets and other scrap wood. He has been raising hogs nearly a decade, but you won’t ever find him buying grain or pre-mixed pig food.
Brown gathers food, for people and pigs, through a process called “gleaning,” the gathering of edible food that would otherwise go to waste.
He’s able keep the pig bellies full — plus those of the hungry hordes he feeds weekly at a soup kitchen he runs in Bar Harbor — because of inherently wasteful modern food production and distribution practices.
Supermarkets want only the most appealing products on their shelves, so they throw away bruised or nicked products, and some ugly produce doesn’t even make it out of the fields. Restaurants throw away tons of food every year.
A report published recently by the National Resources Defense Council says Americans throw away 40 percent of their food, with waste at all steps, from farm to plate. That’s $165 billion dollars worth of food every year, or 20 pounds of food per person, per month. The council determined that if waste were cut by just 15 percent, the country “could feed more than 25 million Americans every year at a time when one in six Americans lack a secure supply of food to their tables.
