Waste Not, Want Not

A lot of attention is being focused these days on waste–especially food waste. Most of the stories I see published are looking at the food system–crops that don’t get bought because they don’t match a store’s ideal, imperfect food that gets thrown out, and so on. But as much of the attention shows, people are working hard to avoid these kind of situations where food gets wasted. It’s not fixed yet, but it’s not being ignored.

However, there’s a huge area of waste that isn’t getting talked about as much, and that’s the food that consumers waste. I know people who actually brag about how much stuff they buy that just spoils in the fridge because they’re too busy to get to it. So buy frozen. It will wait for you–and because it’s frozen in the field, it probably has more nutrients than the stuff in the produce section. Or if heads of lettuce are dying in the fridge because you don’t have time to prepare them, buy pre-washed, chopped lettuce. Do what it takes to not be throwing out the food you buy. Plan meals around things you have, so it gets used up in time.

And in restaurants, think about what you’re ordering. I regularly see people over-order by an astonishing amount, and then walk away from the table, not even bothering to ask for their food to be boxed to take home. To avoid the spread of disease (a good thing), all that food has to be thrown away. Granted, there are times that you can’t take a carry-out container with you — but then order less. And at buffets — take less with each trip. I see stunning amounts of food left on tables by people who pile more than they can eat on their plates and then just leave it. (Some buffet restaurants now post signs that you will be charged for wasted food, but this is still not common.)

So instead of simply looking to the food industry to “save the day,” consider making it a priority to not waste the food that comes through your house or when you go out to dinner. Teach your kids or challenge your friends to be less wasteful. When I was a youngster, we were always told to “finish what’s on your plate, because children are starving in [fill in the blank with place currently in the news]” That’s still a legitimate consideration. You might think that a restaurant would have to throw out the food anyway, if you hadn’t taken it, but they can send the food to shelters if it hasn’t left the kitchen. They can’t do that once you get it at your table. Health laws. (Again, a good thing.) So buy what you can use and use what you buy, and then smile and feel good about yourself, because you’re part of the solution to a very real problem.

As for the phrase, “waste not, want not,” it may just be that you’ll have more money to spend because you’re not over-ordering or throwing out food you don’t get to in time. But it may be someone else who doesn’t “want” — that is, go hungry — because you didn’t waste.

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If you can grow vegetables in your backyard and eat them fresh every day, at least in the summer (for those of us who live in places with winter), you know how nice it is to have something that was just picked. However, for most of us, there simply isn’t enough backyard, or enough time in the day, to come close to raising all the vegetables we want to eat. Fortunately, there are farmers who do this for a living. Also fortunate is that clever people have devised machines that make every part of the process move more swiftly. This helps compensate for the fact that the number of farmers keeps dropping. It also makes food both more readily available and a lot more affordable. So please, go ahead and plant your garden, if you can–but then be grateful that you don’t have to limit consumption to a few warm months or what you can grow yourself.

Here’s one good example: radishes. This video shows a machine harvesting radishes in the Netherlands. The machine also gathers the radishes into bunches of 20, ready for the market. Remarkable.

If you want something interesting to do with radishes other than just put them on a relish tray or pack them in lunches, here’s something a friend suggested for when the radishes you buy are too strong to be enjoyable–or if you just want a new side dish, to shake things up a bit. This is a variation of a French approach to consuming radishes. It makes the radishes mellow and nutty.

Trim the top and stem ends of the radishes. (If the greens are fresh and green, look up a recipe that uses them, as they’re very nutritious.) Cut radishes in half lengthwise or, if they are very large, in quarters. Preheat oven to 400˚. Drizzle radishes with olive oil to coat and sprinkle with a bit of salt. Spread the radishes in a single layer on a baking sheet. Place in oven and roast for 25 to 30 minutes, or until beginning to get lightly golden brown and tender. Enjoy hot.

Of course, you can also toss the radishes into the roasting dish with a chicken or pot roast, or mix them in with other root vegetables you’re roasting. Roasting vegetables brings out the sweetness of root vegetables.

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Fun Fact: Individuals

The term “individual” was not applied to humans until the mid-1600s. Before that, everyone was identified as part of a village. Village society was not about individuals but about the success and survival of the village. People didn’t live on their farms; they lived in the village and walked or rode to their farms (which were nearby, but were not considered home). In a time where villages were few and far between, considering the village as the irreducible unit would have helped ensure that everyone had food and a degree of protection.

The original source of the modern word is the Latin individuum, a noun that meant “an atom” or “an indivisible particle.” In Middle English individuum began to be used in the early 1400s to mean “individual member of a species.” But the idea that it could mean “a single human being” (as opposed to identifying people as a segment of a group) emerged in the 1640s. The current, common meaning of “a person” has only been traced back as far as 1742.

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While my mom was a truly wonderful cook, it was my dad who was the serious food adventurer. He would come home from the office at the end of the day excited because he’d discovered some new ethnic restaurant—which may not sound all that remarkable now, but in the late 1950s through the 1960s, this was not the norm for most families. My mom was from Chicago, and she’d grown up going to Chinatown, but my dad was from St. Petersburg, Florida, where he’d grown up eating Cuban, African American, and Spanish foods. Then he went to North Africa and the Middle East with World War II, where he sampled every local food available. He returned home a dedicated pursuer of culinary alternatives.

While we were certainly not the only people eating outside the mainstream, our habits were not common. Sometimes, the things I took to school for lunch got me strange looks and unkind comments. But I didn’t care, because by the time I was in grade school, I was already a convert to international dining.

Dad could cook, too (most happily on his Weber kettle, where he turned out marvelous lamb shish kabob on a regular basis), and he and mom even joined forces with the rare couple who shared their interests to prepare dishes that took a full day of construction (especially Mexican food: enchiladas or chiles rellenos) However, dad was especially delighted when he found a new place to dine.

One day, returning from the office (walking from the train station, as most men in our suburb did), he burst through the kitchen door gushing about a new little hole-in-the-wall place downtown that served Greek food. It was called Dianna’s Grocery. Here, you stood in line inside the grocery store part of the establishment, waiting for one of the very few tables in the back room. The “restaurant” opened in 1961, and was unique at the time. It would be a few years before owner Petros Kogiones would open the larger Dianna’s Opaa, and we would follow him there, since the lines weren’t as long. But in 1961, Dianna’s Grocery was pretty much the entire Greek dining scene.

Today, I had something of a flashback to that time. I just moved my mom to a retirement home near me, and to help her recover from selling her house two states away, I’m taking her out to lunch a few times a week. Today, we went Greek—and we both ordered a soup that we first loved all those years ago at Dianna’s—avgolemono—Greek egg lemon soup.

I actually learned how to make this while I was still living at home, and it was the late-night snack with which I sustained myself through college. In college, I made it with water and bouillon cubes, rather than with good chicken broth, but I improved the soup once I was out on my own. For some reason, it fell out of my repertoire—I still ordered it on occasion, but I didn’t make it any more. But today, I decided I need to remedy that. This is a wonderful soup, and while there are some fairly complex recipes available, it can be tremendously easy, depending on how much effort you want to put in. It’s quite tasty even made with bouillon, canned broth works well, or you can start with a chicken and make your own broth. If you make the broth from scratch, you can shred a bit of the chicken and add it to the soup, to make a meal of it. However, it’s dandy without it.

Egg Lemon Soup
4 cups chicken broth
1/3 cup uncooked white rice
2 eggs
2-3 Tbs. lemon juice

Cook the rice in the chicken broth (follow instructions on the rice package). Just before the rice is done, beat the eggs and lemon juice together, until slightly frothy. (The first time you make this, you can start with 2 Tbs. lemon juice at this stage and then adjust upwards, if the soup is not sufficiently tart for your taste.) When rice is done, remove from the heat. Use a ladle to get some of the hot broth out of the pot, and add it to the egg-lemon mixture, whisking constantly. Add another ladle of broth, and continue to whisk. Then pour the now-warm egg-lemon mixture into the pot with the broth and rice, and continue to whisk until it is smooth. Return to the heat for about 2 minutes, until heated through. You should have a very pale yellow, velvety, flavorful soup. Taste and add salt and pepper if necessary (never necessary with bouillon, but might be if you made your own broth). Serve and enjoy. Makes roughly 4 servings. Unless you’re a college student.



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Which State Consumes the Most Brandy?

I couldn’t decide whether to post this on my Midwest Maize blog, since it’s about the Midwest, or here, since it includes a couple of “fun facts,” a category I created for this blog — so I decided I’d post it there and link to it here. So if you want to know the answer to the question in the title, you can click through here: https://midwestmaize.wordpress.com/2016/04/09/and-the-nations-top-brandy-market-is/

I think you may be as surprised as I was.

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Filed under culinary history, Culture, Drink, Food, Fun Fact, History

Already Planning to Go Back

While I’ve focused almost entirely on the fun stuff, our days were largely spent studying at the famous journalism school, the Poynter Institute. We heard programs on everything from topic trends to useful software. This cartoon hung on the wall at Poynter reminded us that, while writing is a serious business, it’s good to see the lighter side of it.


Definitely worthwhile, but it meant we saw a lot less than if we were on vacation.

The conference kept me too busy to get to the Sunken Gardens, which were the first thing suggested by just about everyone I asked for recommendations. I also missed the Dali Museum, which got rave reviews. I never got to the beach, and I learned too late that there is still a place in St. Pete that serves smoked mullet.

Plus there are all the other delights of the area. I’m determined to dine someday at Bern’s Steak House in Tampa. I want a full meal, and not just a snack, at Columbia. Plus I want to visit again some of the places from long ago—the Ringling Estate, Tarpon Springs, Fort De Soto.

And I’m certain that when I check out sites such as Visit St. Petersburg-Clearwater and Visit Tampa Bay, I’ll find even more things to lure me back to the area.

So farewell for now, Tampa Bay. I’ll definitely be looking for an opportunity to return.

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Tampa, New

Tampa has in the last few years experienced an explosion of craft breweries, which seems to be happening in a lot of places, largely as a result of so many folks losing high-paying jobs and figuring that, if they can’t make a lot of money, they might as well have a lot of fun doing something they love. I’m not a beer drinker, but I know enough people who are that I figured this was worth passing along.

Along with the increase in the number of new beers, there have been increases in other areas of consumption. While in Florida, I tasted a dangerously tasty cocktail made with coconut rum from Wicked Dolphin Artisan Rum Distillers, from Cape Coral, Florida. (Here’s the recipe for their Wicked Punch, if you’re interested.)

One of the more remarkable places we visited was the Epicurean, a new food-focused hotel created by the owners of Bern’s Steak House. The hotel features a cooking school, organic greens growing on the walls in the main restaurant, and gourmet amenities in the guest rooms, from butcher blocks and wine coolers to delightful goodies in the stocked fridge. And it’s across the street from the steak house and its remarkable wine collection, so one need not drive home if one samples a bit too much of that collection.

A lot of the new restaurants in the area are focusing on artisanal foods and beverages. Haven was remarkable for having the fabulous, climate-controlled cheese locker shown below, which both displays and protects their remarkable, international collection of cheeses.

Cheese room at Haven

Cheese room at Haven

Ulele (pronounced You-lay-lee; it’s the name of a legendary Native American princess) has the advantage of lovely views across the Hillsborough River, great gardens, and a fabulous building: the repurposed 1906 Tampa Water Works Building. Ulele focuses on the abundance of Florida, particularly indigenous ingredients. Everything we ate there was just crazy good, but the standouts for me were the alligator hush puppies, spicy lobster cakes, garlic-laden charbroiled oysters, Ulele salad (greens, cheese, beans, roasted peppers, onions, and a balsamic vinaigrette) and the crab mac and cheese. Everything was good, but those were the “wows” for me. The house-made ice cream was pretty special, too.

Ulele Restaurant

Ulele Restaurant

So Tampa is definitely a good choice for people who like to eat.


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