Louisiana Eats: One Man's Trash...
On this week’s show, we meet some individuals who are working to tackle the widespread problem of food and water waste.
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Laid off during the pandemic, hospitality workers Adam Orzechowski and Emily Shoemaker combined a zero-waste commitment with a fermenting obsession that resulted in a new business they aptly named Farm to Funk. Adam and Emily are now bubbling up internationally-based concoctions using refuse from local farms that customers are snapping up at pop-up markets across the area.
Then, we speak with Baton Rouge-based food industry veteran Susanne Duplantis. Her blog, , offers tips on how to transform yesterday’s scraps into today’s delicious meal.
Next, Lindsay-Jean Hard tells us about her book, Cooking with Scraps, which provides a reference guide for zero-waste cooking.
Finally, we dive into the tempestuous depths of global water issues. EPA water scientist Eliot Sherman discusses water conservation and its impacts on the food and beverage industry.
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