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Halloween Food: Creepy Meat Pie & Pot Pie Recipes


[1] What you can do with a pot pie for Halloween (photo © D & D | London).


[2] There’s no octopus in this beef pot pie; but the crust fits right in with Halloween. Here’s the recipe (photo © Cook’n).

 

D&D London is a collection of 43 diverse restaurants, bars and one hotel based principally in London, but also with locations in Manchester, Leeds, Bristol Paris and New York. Since then the company was founded in 2006, it has become a vital player in London’s restaurant scene. Look at this dish and you’ll know why. The creativity in the food simply rocks.

This meat pie (think pot pie) from the New Street Grill took the Halloween concept to heart by creating this Sweeney Todd meat pie.

It includes wild boar, venison, partridge and pigeon.

But the pièce de résistance: two spooky partridge legs sticking through the crust.

Spattered with “blood” made from tart cherry juice (here’s the recipe).

Are we brave enough to eat it? Heck, yes!
 
 
> The history of pot pie.
 
 
POT PIE RECIPES

  • Biscuit Pot Pie
  • Chicken Pot Pie Baked Potato
  • Christmas/Thanksgiving Leftovers Pot Pie
  • Easy Turkey Pot Pie
  • Fully Loaded Breakfast Pot Pie
  • Meatball Pot Pie
  • Shepherd’s Pie Baked Potato
  • Turkey Pot Pie
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    Chocolate Toffee Popcorn Recipe & More Popcorn Recipes

    This photo was “eye candy” to us. It’s popcorn, but it looks like rocher, a classic French candy made from almond slivers and chocolate (photo #s). So of course, we had to try it sooner rather than later. October is National Popcorn Poppin’ Month, so before we give you the recipe (photo #1), here are some facts about popcorn from The Popcorn Board.

  • Popcorn is a whole grain.
  • Americans consume some 15 billion quarts of this better-for-you treat each year. That’s 47 quarts per man, woman, and child. Well, that’s what the numbers say, anyway.
  • Sales for home consumption peak in the fall.
  • Popcorn is a type of maize (corn), a member of the grass family(.
  • Corn has 4 or 5 varieties, depending on how you look at it: dent, flint, flour, popcorn and sweet. Popcorn is a variety of flint corn, and only popcorn pops.
  • Dent corn (Zea mays indenata), also called field corn, is typically used as livestock feed, in industrial products, or to make processed foods.
  • Flint corn (Zea mays indurata), also known as Indian corn, is used for similar purposes as dent corn.
  • Flour corn (Zea mays amylacea) is, as the name says, ground into flour and used for baked goods. It has a soft, starch-filled, kernel that is easy to grind.
  • Sweet corn (Zea saccharata or Zea rugosa) is the variety we eat as corn on the cob, and is canned and frozen.
  • Popcorn (Zea mays everta has a soft starchy center surrounded by a very hard exterior shell. When the kernel is heated, the natural moisture inside the kernel turns to steam that builds up enough pressure for the kernel to explode.
  • Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom.
  •  
    Here’s the history of popcorn.

    Here’s what makes popcorn kernels pop.

    There are more great popcorn recipes below: savory as well as sweet.
     
     
    RECIPE: CHOCOLATE TOFFEE POPCORN

    With sweet toffee bits and toasted almonds, milk and dark chocolate, this chocolate-covered popcorn treat is definitely a crowd-pleaser.
     
    Ingredients For 4 Servings

  • 4 cups popped popcorn
  • 3/4 cup chopped toasted almonds, divided
  • 6 tablespoons toffee bits, divided
  • 6 ounces milk chocolate, melted
  • 1 ounce dark chocolate, melted
  •  
    Preparation

    1. LINE a baking sheet with parchment.

    2. TOSS together the popcorn, 1/2 cup of almonds, and 4 tablespoons of the toffee bits. Drizzle with the melted milk chocolate; toss until well coated.

    3. TRANSFER to the baking sheet. Drizzle with the dark chocolate; sprinkle with remaining almonds and toffee bits.
     
    4. REFRIGERATE for about 30 minutes or until set; break into clusters. You’re ready to enjoy a handful!
     
     
    MORE POPCORN RECIPES

  • Alternative Popcorn Uses
  • Arugula-Fig Salad With Popcorn Garnish
  • Corn Custard With Popcorn Garnish
  • Easy Microwave Popcorn
  • How To Remove The Burnt Popcorn Smell
  • Jalapeñno-Parmesan Popcorn
  • Kale-Lime Popcorn
  • Popcorn Ball Ice Cream Sandwiches
  • Popcorn Meatloaf Recipe
  • Pairing Wine & Popcorn
  • Popcorn Candy Balls
  • Popcorn Cupcakes
  • Popcorn Ice Cream
  • Popcorn Party Bar
  • Popcorn Peanut Brittle
  • Popcorn Salad
  • Popcorn Trivia
  • Rosemary-Parmesan Popcorn
  • Sage Popcorn
  • S’mores Popcorn
  • Sweet & Savory Popcorn Garnishes
  • Triple Caramel Popcorn Fudge
  • Truffle Popcorn
  •  
     
    SEASONAL POPCORN RECIPES

  • Candy Corn Popcorn Balls
  • Chocolate-Drizzled Popcorn
  • Christmas Popcorn Balls
  • Cranberry & Chocolate Spiced Popcorn
  • Cranberry Popcorn Balls
  • Chocolate-Cranberry Popcorn Bark With Toffee
  • Cranberry-Orange Popcorn Balls
  • Halloween Popcorn Balls
  • Halloween Popcorn Balls #2
  • Halloween Witch Popcorn Balls
  • Haunted Halloween Popcorn Hands
  • Popcorn Snowman
  • Pumpkin Spice Popcorn
  • White Chocolate Peppermint Popcorn Bark
  •  


    [1] Toffee popcorn: popcorn, toffee bits and chocolate. Yum! (photos #1, #3, #5 © The Popcorn Board).


    [2] French rochers: slivered almonds covered in chocolate. These are from chocolatier Elaine Hsieh (photo © EH Chociolate).


    [3] How about a popcorn ball ice cream sandwich? Here’s the recipe.


    [4] An arugula and fig salad with a popcorn garnish (photo © Le Coq Rico | La Rotisserie | NYC).

    Kale Popcorn
    [5] Kale popcorn: savory and nutritious. Here’s the recipe.

    Candy Corn Popcorn Balls
    [6] Halloween popcorn balls. Here’s the recipe. For Christmas, Valentine’s Day, switch out the candy corn for peppermint chips or Red Hots (photo © Pots And Pans).

     
    ________________

    *The grass family includes all of the major cereals: barley, maize, oats, rice, and wheat; and most of the minor grains as well, including common millet, finger millet, rye, teff, and many others that are less familiar to us. It also includes such important species as sugar cane and sorghum.

    Grains—whether they’re in their natural forms like rice and quinoa, or made into bread or breakfast cereals—tend to make up the bulk of the human diet. They are affordable sources of carbohydrates and protein, they’re a versatile base for many thousands of grain products.

    Here’s more about whole grains.

     
     
      

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    Omnom Chocolate: Elegant Chocolate Bars & More From Iceland


    [1] These “anytime” bars are especially fine Halloween gifts for your connosseiur friends and family. The Black N’ Burnt Barley Bar has crow imagery. Quoth the raven, “give me lots of these” (all photos © Omnom Chocolate).


    [2] The Burnt N’ Black Barley Bars have bits of roasted barley that add a wonderful nuance to the bars. Shown: the front and back of the bars.


    [3] The Coffee + Milk Bar is wrapped with bat imagery—a Nordic folk animal that’s also a Halloween icon.


    [4] Close-up on the bat label.


    [5] There are sets of bars for the holidays, and individual bars for stocking stuffers.


    [6] Hearts and swans are available year-round, and in special packaging for Valentine’s Day.


    [7] The Superchocoberry Barleynibbly Nuttyliciou Bar, with a foxy label and Reykjavik’s volcano in the background.

     

    Have you had any foods from Iceland? You can probably find skyr, a.k.a. Icelandic yogurt, at your nearest Whole Foods. But you’d probably have to head to the icy land itself to try the national dish, hákarl—fermented shark. It’s made with Greenland shark, a cousin of the Great White. A catch means lots to eat: The shark grows to an average of 21 feet long and hits the scales at 2,200 pounds—more than a ton (2,000 pounds). The bigger boys reach 24 feet and 3,100 pounds.

    Now, chase that image from your mind, toward what might be Reykjavik’s greatest treat: chocolate from Omnom Chocolate, a confectionary shop located on the premises of the chocolate factory.

    The bean-to-bar* artisan line is so wonderful that we put Reykjavik on our destination list. If the chocolate that’s available in the U.S. is this charming, what about those ice cream sundaes? Yes, we’ll walk into the Reykjavik shop and say, “We came from New York for the ice cream!”

    And for the chocolate bars and almonds, too, of course!

    Each bar has a beautifully designed wrapper that embraces an animal from Scandinavian folklore. The designs are so enchanting that we haven’t thrown out the empty wrappers. We’ll re-purpose them for something nice.

    Just in time for Halloween, we’re highlighting two bars that celebrate the holiday:

  • The Black N’ Burnt Barley Bar, whose “folklore animal” is the crow. Inspired by the volcanic island that is Iceland, this pitch-black chocolate bar (the color is from activated charcoal) is made with real lava salt, boasting a rich toasty flavor of malt and barley. Yes, there’s some sweetness as well; but part of the loveliness is that it’s not a conventionally sweet chocolate bar. It’s an eye-opening example of what a chocolate bar can be.
  • The Coffee + Milk Bar’s folklore animal is the bat. Coffee lovers will want to keep these “in stock” at home. The coffee and milk notes are delish, and each bar contains as much caffeine as a shot of espresso.
  •  
    Both of these are flavored white chocolate bars. If you haven’t embraced white chocolate in the past, you’ll want to give these bars a big kiss!
     
    Beyond Halloween, look toward the holidays and your weekly chocolate treat, 52 weeks a year.
     
     
    OMNOM’S REMARKABLE CHOCOLATE

    This alluring, small-batch chocolate line comprises chocolate bars and what the industry calls panned products†, like chocolate-covered almonds. Many of the ingredients are organic.

    Not only is the packaging enchanting; the bars have a lovely grid on one side and the inclusions on the other side. These are chocolate bars to admire before you take a bite.

    The flavor pairings are inspired by Iceland.

  • Their combination of chocolate and lakkrís (Icelandic for licorice) is a local bestseller. (Salted black licorice is very popular in Scandinavia.)
  • Their milk chocolate has distinctive notes of the fermented milk‡ commonly used in Iceland.
  •  
    It was love at first bite for us. While some of these chocolate flavors may be less familiar, if you have a palate that wants more and more, you must try these! Buy the whole line (seriously!). Shipping is free to the U.S. and Canada, on orders of $50 or more.
     
    The Chocolate Bars

    Flavored Bars

  • Black N’ Burnt Barley Bar (BEST SELLER)
  • Caramel Chocolate Bar
  • Coffee + Milk Bar (BEST SELLER)
  • Cookies + Cream Bar (whole chocolate cookies embedded in white chocolate—WOW)
  • Lakkris + Sea Salt Bar
  • Lakkris + Raspberry Bar
  • Sea Salted Almonds Bar (BEST SELLER)
  • Sea Salted Toffee Bar
  • SuperchocoberryBarley NibblyNuttylicious Bar
  •  
    Single Origin Chocolate Bars

  • Milk Chocolate Bars: Single Origin Madagascar, Nicaragua and Tanzania
  • Dark Chocolate Bars: Single Origin Madagascar, Nicaragua and Tanzania
  •  
    More

  • Mango Passion Chocolate Almonds
  • Smores Kit
  •  
    Resistance is futile, but the rewards are great!
     
     
    ABOUT OMNOM

    Co-founder Kjartan Gíslason worked as a chef across Europe for nearly two decades before discovering bean-to-bar chocolate. He teamed up with his childhood friend Óskar Þórðarson to begin sourcing cacao beans around the world.

    They set up a small production lab and were joined by pastry chef Karl Viggó Vigfússon and designer André Úlfur Visage, the creative force behind Omnom’s striking packaging.

    The name Omnom is the Icelandic version of the American nom nom nom (or num num num, depending on how your mother spoke it). They got it right, except that nom nom is modest. We might have gone for Yippee!
     
     

    There’s free shipping over $50 to the U.S. and Canada. Head to OmnomChocolate.com. You won’t have any problem selecting $50-worth.

    Some products are available on Amazon. But Amazon charges their sellers a 30% commission. Let all the money go to Omnom, so they can continue to create ravishing chocolate.

    ________________

    *Bean to bar means that the company buys raw cacao beans and toasts and blends them to their own unique formula. The opposite of bean-to-bar is purchasing the chocolate ready-made to be melted by the chocolatier and turned into bars and bonbons. This ready chocolate is known as couverture (coo-ver-TYOOR).

    †Panned products get their name because the handmade products are coating by tossing them in a pan with chocolate. Chocolate-covered nuts are an example.

    ‡Fermented milk products are also known as fermented dairy products, cultured dairy foods, cultured dairy products, and cultured milk products. They are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus. Buttermilk and kefir are examples.

     

     
     
      

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    Pumpkin And Mushroom Lasagna Recipe For National Pumpkin Month

    Combine National Pasta Month (October), National Pasta Day (October 17th), National Pumpkin Day and Month (October and October 26th), and National Mushroom Day (October 15th) and lasagna, and you get a reason to make this delicious Pumpkin Mushroom Lasagna. National Lasagna Day is July 29th; but in our opinion, the weather is too hot for a baked pasta dish.

    Here’s a recipe from the Wheat Foods Council, plus more pumpkin pasta recipes below.
     
     
    RECIPE: PUMPKIN MUSHROOM LASAGNA

    Ingredients For 6 Servings

  • Cooking spray to coat pan
  • 2 teaspoons olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 pound fresh mushrooms, sliced
  • ½ teaspoon salt, divided
  • 1½ cups canned solid–pack pumpkin (a.k.a. pumpkin purée)
  • ½ cup half and half
  • 2 teaspoons fresh sage leaves, chopped (or 1 teaspoon dry sage)
  • Dash pepper
  • 9 oven ready (no boiling required) lasagna noodles
  • 1 cup ricotta cheese (reduced fat O.K.)
  • 1 cup (4 ounces) shredded mozzarella cheese (part-skim O.K.)
  • ¾ cup grated parmesan cheese
  •  
    Preparation

    1. PREHEAT the oven to 375°. Lightly coated an 11-x-7 inch baking dish with cooking spray

    2. HEAT the oil in a small skillet; add the onion and sauté until tender. Add mushrooms and ¼ teaspoon salt. Cook for about 2 minutes until mushrooms are heated through. Set aside.

    3. MAKE the pumpkin sauce: Combine the pumpkin, half and half, sage, pepper, and remaining ¼ teaspoon salt in a small bowl.

    4. SPREAD ½ cup of the pumpkin sauce in the baking dish. Top with 3 noodles (noodles will overlap slightly). Spread ½ cup pumpkin sauce to edges of noodles.

    5. TOP with half of the mushroom mixture, ½ cup ricotta cheese, ½ cup mozzarella, and ¼ cup parmesan cheese. Repeat the layers and top with the remaining noodles and pumpkin sauce.

    6. COVER and bake in the preheated oven for 45 minutes. Uncover and sprinkle with the remaining parmesan cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.

    This recipe is © copyright 2019 by Wheat Foods Council.
     
     
    > THE HISTORY OF LASAGNA

    > THE HISTORY OF PASTA

    > THE HISTORY OF BAKED PASTA
     
     
    MORE PUMPKIN RECIPES FOR PASTA & PIZZA

  • Dutch Oven Pumpkin Lasagna
  • Mac & Cheese Baked In A Pumpkin
  • Orecchiette With Pumpkin & Sausage
  • Pumpkin Fettuccine Alfredo
  • Pumpkin Mac & Cheese
  • Pumpkin Pasta Sauce
  • Pumpkin Pizza With Bacon, Apples & Sage
  • Pumpkin Pizza With Goat Cheese
  • Pumpkin Ravioli
  • Pumpkin Soup With Bacon, Sage & Gnocchi
  • Ravioli Lasagna With Pumpkin Sauce
  • Spicy Pappardelle With Pumpkin
  • Spicy Pumpkin Carbonara
  •  


    [1] A harvest lasagna with pumpkin and mushrooms (photo © Wheat Foods Council).


    [2] Here’s how to make homemade pumpkin purée (photo © Foodal).


    [3] Use your favorite fresh mushrooms. These are basic white button mushrooms (photo © Alleksana | Pexels).


    [4] Sage leaves (photo © Good Eggs).

     

     
     
      

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    What Is World Food Day & How It Affects You


    [1] Beautiful tomatoes that everyone would buy. Compare to the misshapen tomato below, that no one in a first-world country wants to buy (photo courtesy FAO).


    [2] Misshapen produce, although tasting just like normally attractive produce, is thrown away (photo © U.C. Davis).


    [3] Fruits with surface blemishes are not acceptable in first world countries, and are tossed away—even though removing the inedible peel makes the fruit perfectly fine to eat (photo by Pijarn Jangsawang | CCO Public Domain).


    [4] Would you buy these pears? Wind or rain caused the blotches, but they taste perfectly good—even the skin (photo © Not Eating Out In New York).


    [5] Before you throw it out, here’s how to soften stale bread, and recipes for it (photo © )(


    [6] Can you eat sprouted potatoes? Yes, just cut them out. Here’s more about it (photo © Mashed).


    [7] Can you eat cheese with mold? Yes; just cut it off. Here’s more about it (photo © Culture Cheese Magazine).


    [8] Sustainable fish farming (photo © Ollirg | iStock Photo).


    [9] From backyard bins to pails for the smallest kitchens, there’s a compost pail for everyone (this one, from Gardeners.com).

     

    World Food Day, October 16th, is an international holiday that commemorates the date of the founding of the United Nations Food and Agriculture Organization, in 1945. “The food you choose and the way you consume it affects our health and that of our planet.” says the organization. “Each time you eat, you participate in the system. So you need to be part of the change” to improve it.

    Here’s what you need to know about World Food Day. Thanks to the Food And Agriculture Of The United Nations for this information.

    To see what you, personally, can do about it, see the section below.
     
     
    WHAT IS AN AGRI-FOOD SYSTEM?

    An agri-food system may seem like an academic term, but your life depends on it. Agri-food systems employ 1 billion people worldwide, more than any other economic sector.

    The way we produce, prepare, consume, store and waste food exacts a heavy toll on our planet.

  • It puts unnecessary pressure on natural resources and the environment.
  • Food production too often degrades or destroys natural habitats and contributes to species extinction.
  • Inefficiency costs trillions of dollars.
  • It also exposes profound inequalities in our global society.
  • Three billion people cannot afford healthy diets, while obesity continue to increase worldwide.
  •  
    The COVID-19 pandemic has underscored that urgent change is needed. The pandemic has made it even harder for farmers, already grappling with climate variability, to grow and sell their harvests.

    At the same time, in the U.S. alone, rising poverty is pushing an increased number of city residents to use food banks. Millions of people require emergency food aid.

    Worldwide, we need sustainable agri-food systems that are capable of nourishing 10 billion people by 2050.
     
     
    WHAT IS A SUSTAINABLE AGRI-FOOD SYSTEM?

    A sustainable agri-food system is one in which a variety of sufficient, nutritious foods is available at an affordable price to everyone. Nobody goes hungry or suffers from malnutrition.

  • Food security and nutrition are available for all, without compromising the economic, social, and environmental bases, for generations to come.
  • The shelves are stocked at the local market, and less food is wasted.
  • The food supply chain is more resilient to shocks, such as extreme weather, shortages and price spikes, and pandemics.
  • Environmental degradation and climate change are limited, rather than worsening.
  • Improvements lead to better production, better nutrition, a better environment, and a better life for all.
  •  
     
    WHAT CAN BE DONE ABOUT IT?

    This massive challenge requires that governments need to both repurpose old policies and adopt new ones to foster sustainable production of affordable nutritious foods.

  • Policies need to promote equality and learning, drive innovation, boost rural incomes, offer safety nets to small farms, and build climate resilience.
  • They also need to consider the multiple linkages between areas affecting food systems, including education, health, energy, social protection, finance and others, and make solutions fit together.
  • They need to be backed by a major increase in responsible investment and strong support to reduce negative environmental and social impacts across sectors, particularly the private sector, civil society, researchers and academia.
     
    The U.N. Secretary-General convened the very first Food Systems Summit in September 2021 to forge consensus on bold new actions to transform the way the world produces and consumes food.

    The aim is to get back on track to achieving the Sustainable Development Goals.
     
     
    WHAT WE THROW AWAY

    Across the world, we waste 1,555 million tons of food each year [source].

    Here are the food categories that are wasted the most, shown in tons and as a percentage share of the total amount of food wasted.

  • Fruits and vegetables: 644 million tons thrown away (42%)
  • Cereals*: 347 million tons thrown away (22%)
  • Roots and tubers†: 275 million tons thrown away (18%)
  • Dairy: 143 million tons thrown away (9%)
  • Meat: 74 million tons thrown away (5%)
  • Oil seeds and pulses: 50 million tons thrown away (3%)
  • Fish and seafood: 22 million tons thrown away (1%)
  •  
     
    WHAT WE DO WRONG

    Each year, 108 billion pounds of food is wasted in the U.S.—shockingly, nearly 40% of all food in America is wasted.

    It’s even more shocking because, before COVID-19, it was estimated 35 million people across America, including 10 million children, suffered from food insecurity (not enough to eat).

    That equates to more than $161 billion worth of food thrown away each year.

  • Some of it is wasted because people buy more than they need, and it rots before it can be eaten.
  • Some of it is deemed unsaleable because its appearance is not as attractive as the norm (see photos #2, #3 and #4).
  •  
    Americans waste more food per capita than any other country.
    Here’s more depressing data:

  • Growing wasted food takes 21% of fresh water supply.
  • It occupies 18% of all cropland and uses 19% of all fertilizer.
  • Wasted food occupies 21% of all landfill volume.
  • A large percentage of greenhouse gases are emitted in producing, processing, and transporting food, along with the methane emissions from food disposed of in landfills.
  •  
    The average American family of four throws out $1,500 in food per year [source]. Even the least wasteful household wastes 8.7% of the food it acquires [source].

    Why do we waste so much food?
     
     
    WHAT YOU CAN DO TODAY
     
    Understand Food Labeling

    More than 80% of Americans discard perfectly good, consumable food simply because they misunderstand expiration labels.

    Labels like “sell by,” “use by,” “expires on,” “best before” or “best by” are confusing to people. So rather than risk the potential of a food-related illness, they’ll toss it in the garbage. These are recommended dates, not imperative dates.

    (We were amused not too long ago to see that a gallon of water we discovered at the back of a closet had expired. Governments demand particular expiration dates. If someone found it in 100 years, the water would be fine.)

    Some friends were surprised that we kept food that was past its expiration date. Flour, sugar and other dry foods can last “forever.” Even canned goods have a much longer shelf life. Here’s a tip learned from our mother:

  • The sniff test: Open the package or can and smell it. If there’s no off odor, it’s good to eat.
  • The pinkie test: As a second test, dip a fingertip into the can. Taste it briefly. If it tastes fine, it’s good to go.
  •  
    Know What To Do With Food That’s No Longer Fresh

    Learn what to do with food that will soon spoil and must be eaten in the next day or so. It’s easy to look up options online. Here are some starters:

  • Apples: Store them in a cold, dark and well-ventilated place. The produce bin of your refrigerator is a good start. If they start to get soft, make applesauce or baked apples, or an apple pie.
  • Bread: It freezes really well, so if you have too much left over, freeze it. Even stale bread can be turned into croutons, breadcrumbs, French toast or bread pudding. Here’s how to soften stale bread, and recipes that use stale bread.
  • Cheese: If it develops mold, just scrape it off and use the rest in baked pasta dishes, cheese sauce, grilled cheese, mac and cheese, nachos, etc.
  • Milk: Before your milk turns, make smoothies, hot chocolate, pudding, or a cream sauce for grains, proteins, and vegetables.
  • Potatoes: Store potatoes in a dark place so they last longer. If they are getting soft, cook them, mash them and freeze them. If they’ve grown eyes, it’s no biggie: Just remove them before cooking.
  •  
    Compost

    Even if you don’t have a yard, there are kitchen-size composting units. In our apartment building, the tenants requested—and got—composting bins for building-wide use.
     
    Upcycle

    And learn to upcycle your kitchen trimmings.
     
     
    ________________

    *Including bread.

    †Including potatoes.

    ‡Edible seed oils include canola seed, cottonseed, grapeseed, mustard seed, niger seed, peanut (groundnut), rapeseed, sunflower seed, sesame seed, safflower seed, soybean seed and sunflower seed. Pulses include chickpeas, cow peas, dry beans, dry broad beans, dry peas, lentils and pigeon peas, among others.

     

     
     
      

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