Recipe: How to cook summer squash flowers, leaves, and stems

As soon as you look into ways how to reduce food waste, you realize that a lot of ingredients that people throw out are actually edible and tasty. Next you realize that for years you have been wasting lots of food and money and wish you had known sooner that some ingredient you used to throw out is tasty.

Summer squash flowers, leaves, leaf stems, and tiny immature fruit are edible. Same goes for zucchini, marrow, courgette, pumpkins, winter squash, etc. (Is it just me or are the English names of these vegetables confusing?) [Read more…]

Size is Relative: When Oversized American Kitchens Are Called “Tiny”

Americans have a skewed sense of size. They will use adjectives like “tiny” to describe living spaces and kitchen appliances that would be considered “huge” or at least “normal” in the rest of the world. I have long since learned to expect to see the trend towards glorifying large size and wasted space in American mainstream interior magazines. What surprises and worries me more is to see American environmental activists embracing the idea that their perfectly normal or even large living spaces should be called “tiny.” In my opinion, environmentally conscious people should refuse to accept and embrace American mainstream ideas about what ought to be considered “normal” in terms of size and also in terms of lifestyle choices. After all, size is relative, and we can choose our own vocabulary and benchmarks for what constitutes “large” or “small.” [Read more…]