A hospitality workshop connecting waste, farming, cooking, and the bar.
Experiments in Hospitality Education · May 6, 2019
Zero Waste
Cooking
A different use for what gets thrown away.
Inviting people in
The class was part of Experiments in Hospitality Education: free gatherings for people working in food and hospitality.
From the waste crisis to the bar
I brought chefs, a grower, and a bartender together to make waste reduction practical. We moved from recycling and composting into food demonstrations, farm production, and an interview about using the same ideas behind the bar. A closing panel let participants put questions to the whole group.
“A birds nest of leftovers and bits of trim. Don't sleep on that beet–cured egg.”
The conversation in the room
The panel and audience at Zero Waste Cooking.
See the original three-hour program
Original program · May 6 · Izkina · Noon–3 p.m.
Three hours, four perspectives
- Seth · The waste crisis
Recycling, trash, composting, and the global waste crisis.
- Joel · Inside Izkina
Izkina’s philosophy and food demonstrations.
- Jeff · On the farm
Profound and low-energy, low-waste food production.
- Josh · Modern food philosophy
Smaller portion sizes and a quick-fire “farm–trash” snack.
- Seth + Joseph · Behind the bar
An interview about putting these philosophies into practice at the bar.
- Seth · Rapid-fire Q&A
A panel with Joel, Josh, Jeff, and Joseph.