Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/1220124
SPRING 2020 33 Edible Spoon ou EA oda Edible Spoon did you EAT the did you EAT the SPOON today? did you EAT the SPOON today? did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the SPOON today? SPOON today? SPOON today? SPOON today? did you EAT the SPOON today? did you EAT the did you EAT the SPOON today? SPOON today? did you EAT the did you EAT the did you EAT the SPOON today? did you EAT the SPOON today? SPOON today? SPOON today? did you EAT the did you EAT the did you EAT the did you EAT the Edible Spoon Edible Spoon SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? Edible Spoon Edible Spoon SPOON today? SPOON today? did you EAT the SPOON today? did you EAT the SPOON today? SPOON today? did you EAT the SPOON today? did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the did you EAT the SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? SPOON today? Edible SMALL SPOON Gilmore sees this as respecting the ingredients. "When you think of the amount of work the farmer puts into these vegetables, we want to use as much as possible. Even throwing things in the compost is a bummer because there's less on the plate for the guest to experience and love." And, he adds, it makes sense, "from a business sufficiency standpoint." The latter assesses the restaurant's foodprint and its supply chain to attach a monetary value to the amount of carbon it's creating. Then, Rhodora invests that amount in carbon-negative measures that have an equal drawdown impact to the carbon it's creating, such as carbon farming, afforestation (creating forests), and food-related carbon mitigation projects. Barley Swine in Austin, Texas, is also carbon neutral and close to zero waste. Chef Bryce Gilmore says it forces him to be creative, "using certain parts of a vegetable that some people throw away, like leaves and stems. It's fun for us to think about that," he says. It forces him to constantly change up his menu, too. He braises a lot, using vegetable greens, often adding pork cuts he doesn't have much use for; he pickles and ferments vegetable stems, which he then uses to add to other dishes, make relishes and so forth. He also dries products like citrus peels and vegetables using a dehydrator or wood-fired grill, then blitzes them into a powder to garnish beverages or plates. PHOTO: RICHARD CASTEEL Barley Swine is carbon neutral and close to zero waste.