Tara Duggan has wrote a book that shows us what to do with Swiss chard stalks and leek greens called Root to Stalk Cooking: The Art of Using the Whole Vegetable. Duggan, who I reached recently at her home in San Francisco for the Skype video below, told me she wrote it in part to counter the culture of waste that afflicts the industrial food system, and in part to celebrate innovative ways Bay Area chefs insist on using every edible part of the high quality, hand raised vegetables for which they pay a high price. In our interview, the James Beard Award-winning jounalist and author offers tips and explains how the whole Root to Stalk philosophy works.
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Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him at twitter.com/malcolmjolley