Andrea Catherine introduced me to Lindsay Jean Hard who wrote

something I’m super passionate about and learning about. She blogs at this place called Food52, which I love reading and I get their emails it’s always exciting! I was just reading somewhere about broccoli stems were even more nutritious then the florets maybe we’re gonna learn more about nutrition too!

Well, i don’t necessarily have a nutrition background but there is a lot to be said as far as nutrients and great things in the peels and things that we tend to discard a lot! There’s benefits to not throwing our scraps away!

Oh year I was loving he sugar peels looked awesome because I’m always trying to get more fruit and fiber in my diet and I think there’s a lot of fiber in the peel right?

My path to where I am now has been an interesting one

Like you said I got my masters in Urban Planning here at the University of Michigan, Ann Arbor. I worked for our local downtown development authority for a couple of years, so that was a solid 2 years to put masters to good use. Then my husband and I moved to Japan.

The intersection of cooking and writing. We joined a CSA when we were there where we would walk down the street to the local grocery store and pick up a box of vegetables.

every week walking into the store to ask

what is in my box

That’s where I first started thinking about cooking with scraps because I knew these farmers taking this time and energy to grow.

putting it all to great use

friends of ours from college

told us they were going to start

Real Time Farms.com

resource to find farmers near them and learn about their growing practices and connect with restaurants and see where those restaurants were sourcing their ingredients from

It was a really exciting time to be working for a start up

It’s a food and lifestyle website. I worked for them for 6 years

community management