This Marketplace (radio) piece introduces Billy Vasquez, a.k.a. the “99 cent Chef,” a food blogger who makes meals from 
ingredients sourced at 99-cent stores. I enjoyed this exchange on buying spinach there (no idea if it’s canned, frozen or fresh):
Newnam: Do you have to worry about the dates?
Vasquez: Hey, it’s still green. That’s all I care about.
Newnam: Can’t it turn green?
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A British columnist posits that rising food prices are a good thing because it’ll force us to waste less.
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Say it ain’t so: my beloved Red Sox had a variety of health code violations earlier this year, some of which led to food waste.
In one instance, a breaker operating a refrigerator had tripped, leading to a major violation of food being stored at the wrong temperature. All the food in the refrigerator was immediately thrown out
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Staying in the sports world, a running feature in Peter King’s Monday Morning Quarterback column is the “Aggravating/Enjoyable Travel Note of the Week.” Recently, he foreshadowed an instance of pizza waste.
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A nice read: One woman’s reflections (in her newspaper column) on food waste, home cooking and her father.
3 Comments
I like his thinking…but good point on things turning green. I’ve always wondered at what point you can’t eat moldy bread? If you cut off the green stuff, is it still good go?
Love the new header artwork!
That radio piece sounds pretty interesting.
I suppose the British columnist could be right, with food prices soaring higher and higher, waste might become a thing of the past. Though, I still personally believe there is much more individuals need to do, and we need to persuade businesses to do anything and everything they can to reduce their waste. The economies of scale of businesses are just much higher than that of individual households.
The only thing you can eat moldy is cheese and one other food I can’t remember. With other things the mold has a bunch of threads that extend deep into it – the mold you see is just the tip of the iceberg.