It’s fall, which means I have pumpkins and pickles on my mind. The pumpkins are self-explanatory, but the pickles? Most people think of summer as the prime time to preserve the season’s bounty, but I personally like my summer produce fresh and my fall produce tangy and pickled. But the truth is, you can pickle all year round! It’s an easy way to reduce food waste – in fact, you can even pickle “food waste” itself like watermelon rinds and citrus peels.
Matcha is beloved for its health benefits and brings the clarity and energy you need into your busy day. If you drink every sip of matcha with a purpose – whether that’s redeeming its sustained caffeine effects, appreciating its complex flavor profile, or acknowledging its historical significance – you can achieve some sense of mindfulness and “slowness” in your day!
With Earth Month coming to a close, I wanted to reflect on one of my former “zero-waste” habits that I’ve tossed out the window. I used to love strolling the well-stocked aisles of Sprouts or Whole Foods, cotton produce bags in hand, ready to fill up on all the bulk bin goodies. Whether it was stocking up on dried fruit, rolled oats, or nuts, I thought I was doing the planet a favor by buying everything in bulk without packaging – that is until I met Alex Willson, a pecan farmer and expert on all-things nuts.