- Mushroom Hunting (and Cooking) Lessons from an Expert Forager
- Pot-au-Feu: The Ultimate French Comfort Food
- Top 10 Food Moments Every 'Girls' Fan Will Remember
- Potage Parmentier: The Perfect Potato and Leek Soup in Any Language
- 5 Reasons Why Pie Is the Best
- Where to Eat While You Bet on March Madness in Vegas
- What It’s Like to Eat Six Bowls of Ramen in a Single Day
- 3 Bittersweet Drinks to Make with Amaro di Angostura
- 8 Unexpected Ways to Top a Pizza
- Everything You Need to Know About Oolong Tea
Three months ago, the F&W Test Kitchen launched a big compost campaign, outfitting each workstation with its own compost bowl for scrupulously saving produce scraps.
Three months ago, the F&W Test Kitchen launched a big compost campaign, outfitting each workstation with its own compost bowl for scrupulously saving produce scraps. For Earth Day, Test Kitchen assistant Emily Tylman lists five things she’s learned.
1. The amount of garbage F&W produces has decreased drastically; we compost 20 to 25 pounds of food scraps each week.
2. It is possible to juice almost anything. Composting has inspired a juice-of-the-day morning happy hour. My current favorite juice: beet, apple, ginger, celery, which is also the prettiest juice I’ve made.
3. Our compost bowl looks so good sometimes that F&W staffers have been known to snack on it.
4. New York City restaurants are very supportive of the cause. (We occasionally coat-check our compost.)
5. It’s best to designate one person as the compost hauler. At least once a week, F&W’s restaurant editor, Kate Krader, drops off big bags of compost at the Union Square farmers’ market.