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Louisiana Eats: One Man's Trash...

Adam Orzechowski of Farm to Funk holding a pre-fermentation cabbage leaf
Adam Orzechowski of Farm to Funk holding a pre-fermentation cabbage leaf

On this week’s show, we meet some individuals who are working to tackle the widespread problem of food and water waste.

Click Here To Listen To This Week's Show:  One Man's Trash...

Adam Orzechowski of Farm to Funk holding a pre-fermentation cabbage leaf
Adam Orzechowski of Farm to Funk holding a pre-fermentation cabbage leaf

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.

For more of all things Louisiana Eats, be sure to visit us at .

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