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Event Will Demonstrate Ways To Make Normally Discarded Food Delicious

Photo credit: Courtesy of Davin Waite

Davin Waite, executive chef at Wrench and Rodent, is pictured in this undated photo.

Lots of people make the effort to use leftovers and save excess food because they don’t want good food to go to waste. But what about the stuff we don’t normally think of as good food — stems, leaves, and other bits we routinely throw away?

At an event Sunday at Liberty Station, about 30 chefs and mixologists will be demonstrating how they make normally discarded food delicious.

The event is called WASTED: A Celebration of Sustainable Food. It is sponsored by Chef Works and will raise funds for Kitchens for Good, a nonprofit that works on the issues of food waste, hunger and poverty.

Davin Waite, executive chef of Wrench and Rodent in Oceanside, is one of the chefs taking part in the competition. He joins Midday Edition on Tuesday with ideas for home cooks to decrease food waste.

Event Will Demonstrate Ways To Make Normally Discarded Food, Delicious


Davin Waite, executive chef, Wrench and Rodent


Tips from Chef Davin Waite

  • Banana peels will take on the flavoring of what they are cooked with after they are simmered at a low temperature for 30-45 minutes
  • Broccoli and cauliflower leaves can be part of a stir fry
  • Broccoli and cauliflower stems can be pickled
  • Bruised or ugly produce can be used to make purees and sauces

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