I worried about the dubious quality of my sliced supermarket wheat bread, but the intro to the Savory Bread Pudding hero recipe, with its charming invitation to “Toss in whatever you have in the fridge … then eat it hot and bubbling, at room temperature, or standing in front of the fridge by the forkful,” swept aside my usual caution. My freezer is perpetually stuffed with an overpowering number of bread ends from the kids’ school lunches. The proof, of course, is in the pudding - bread pudding, in my case. Advice on how to stock your kitchen with both ingredients and supplies (permanent markers, ice cube trays, painter’s tape, breathable produce bags) in order to make saving more convenient than tossing food surpluses are also refreshingly practical. “PGF” seems to understand this, and is determined to set its readers up for success: The intro contains “Zero-Waste Kitchen Strategies” that range from traditional (“shop your kitchen first”) to quietly brilliant (setting up organizational systems in the fridge so food that needs to be eaten first is easily accessible and doesn’t get lost - a tip from the Lis’ restaurant background). As the creaky parent of a teen and tween, I have not found anything totally achievable since at least the beginning of the pandemic, and probably before. Besides, the subtitle of “PGF” (“totally achievable”) held out a rare promise. The reasons for household food waste are varied and differ depending on everything from infrastructure to income, but the opportunity to do something, even something small, proved irresistible to me.
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