This week's compost

1.      Waste Deep

I know you are all up on this issue and the ideas for doing your bit to cut down on food waste, but this vid reminds us of the simple practical things we can do and I think is a great conversation starter with kids and those curmudgeons who think it’s all too wanky and green. Sustainable Table itself is a neato org with a regular enewsletter that’s worth subscribing to.

http://sustainabletable.org.au/Hungryforinfo/WasteDeep/tabid/144/Default.aspx

2.      Cropfest

Another this week on using ‘waste’.

‘“With the help of our friends Studio Neon, we’re setting up a massive pop-up kitchen, so people can hold, peel, taste and cook this wanted waste of ours – all to the tunes of local musicians. You’ll get a plate of yummy food out of it, but we’re not just cooking food for ourselves. The amazing people at OzHarvest have also come on board to distribute some of the scrumptious fare to local charities and those in need.”

http://bit.ly/1kz6Qc1

3.      Chili today hot tamale

That’s the title of my latest blog post that has a fascinating little insight into why capsaicin makes you feel hot and mentol makes you feel cool.

http://buthkuddeh.blogspot.com.au/

4.      Innovators of American Cuisine

Open Online Course on the Innovators of American Cuisine (https://www.canvas.net/courses/innovators-of-american-cuisine-a-history-of-the-culinary-arts-in-the-u-s).
Enrollment is open and the course will start on March 24.

The course is FREE, thanks to a grant from the Julia Child Foundation, and is composed of four units, covering Julia Child, Judith Jones, Henri Soule', and James Beard. The course is built around the videos from The New School ongoing public event series Culinary Luminaries, which focuses on important figures in American and international cuisine (the next one, on Marcella Hazan, will take place on June 4).