Itinerant Locavore

After paper, food scraps are the nation’s second largest source of waste, according to the US Environmental Protection Agency. Leftovers fill 18% of landfills and make up over 30 million tons of what is sent to dumps each year.

“Imagine a football stadium filled to its brim,” founder Komal Ahmad said. “That’s how much food goes wasted every single day in America.”

Since Feeding Forward launched in 2013, the service, which so far serves only the San Francisco Bay Area, has recovered more than 684,000 pounds of food. That means it’s fed more than 570,000 people and diverted more than 3.42 million pounds of carbon dioxide emissions from landfills.

Burger from Romeo’s Gluten Free Bakery

100% gluten free bakery/restaurant in Islington/London. 

For some reason, the picture really doesn’t do its size justice. Honestly it was huge, my mouth wasn’t even big enough to bite into it and I couldn’t finish it. I had to take 1/3 of it as a take away! When can we ever say that about the size of gluten free food? lol

Purple Cauliflower 

Purple Cauliflower 

Purple Cauliflower 

The only reason cauliflower is white is actually because of the leaves that surround it. It denies it chlorophyll to transform it into the colored varietals. 

Interesting tidbit about cauliflowers is that it come from the same family as cabbage, brussel sprouts, broccoli, collard greens, and kale. Nutritionally purple cauliflower has higher antioxidants from a group called anthrocyanin. Romanesco- or green cauliflower, which can be seen up in the top lefthand corner of this picture- is actually a hybrid of broccoli and cauliflower. While yellow/orange- up in the top lefthand corner as well- has a high vitamin A content and is a natural mutation in cauliflower found in the US and Canada. 

Another neat fact about cauliflower is that the leaves are also edible, coming from the same family as other greens, they can be prepared in the same way as kale or collard greens, boiling- if you are not blanching- can actually take away a lot of the nutritional content of the leaves and vegetable.