Many of us are looking to cut back on spending at the grocery and on dining out. Getting better at cooking at home can help, but with grocery prices high, making sure nothing goes to waste can be important.
The EPA estimates almost 40% of food produced in the U.S. ends up getting thrown away. But making use of ingredients even if they are past their prime could be better for your budget and the environment.
On Cincinnati Edition, we talk with local chefs about resourceful cooking, making use of what’s sitting in the back of your fridge and how to cook reimagined meals with leftover takeout and more.
Guests:
- Miranda Maszk, chief culinary and operations officer, LaSoupe
- Leigh Gorman, culinary education chef instructor, LaSoupe
- Ebony Williams, owner, Flavors of the Isle
Ways to listen to this show:
- Tune in live at noon ET M-F. Call 513-419-7100 or email talk@wvxu.org to have your voice heard on today’s topic.
- Catch the replay on 91.7 WVXU and 88.5 WMUB at 8 p.m. ET M-F.
- Listen on-demand. Audio for this segment will be uploaded to this page by 4 p.m. ET., or subscribe to our podcast.