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Don’t chuck it, cook it!

By   /  August 11, 2014  /  2 Comments

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Honest Weight, the food co-op here, offers up its imperfect food for cooking lessons, and for free.
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  • Published: 7 years ago on August 11, 2014
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  • Last Modified: August 11, 2014 @ 10:16 pm
  • Filed Under: Consider This

About the author

Author and editor emeritus

Rachel's interest in sustainable agriculture and grazing has deep roots in the soil. She's been following that passion around the world, working on an ancient Nabatean farm in the Negev, and with farmers in West Africa's Niger. After returning to the US, Rachel received her M.S. and Ph.D. in agronomy and soil science from the University of Maryland. For her doctoral research, Rachel spent 3 years working with Maryland dairy farmers using management intensive grazing. She then began her work with grass farmers, a source of joy and a journey of discovery.


  1. Carrie says:

    How can we encourage this, first locally, then beyond?

  2. Chip Hines says:

    I don’t know if the produce associations still sort to certain specs and send everything substandard to the dump nowadays, but this was, at one time standard practice. Stupidity from the land of plenty.

    I came onto this practice in the peach growing areas of the Western Slope of Colorado in the mid 1960’s. Peaches not meeting specs were not allowed to be purchased, even if they were good enough to eat.

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