Cooking with Ends and Stems: A Sustainable Culinary Adventure

Program Type:

Workshop

Age Group:

Teens, Adults, Everyone
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Event Details

Diane Smith, educator with WSU Extension, invites you to join the conversation on ways to reduce food waste as part of Food Waste Prevention Week activities. No doubt you’ve heard of the concern of food waste on planetary and personal health, and you might already have strategies to help reduce food waste in the home. This class will give you a chance to share ideas, learn new strategies, and motivate you to make changes in food prep routines to reduce food waste, making a positive different for your family and community.  

A food demo on the prep of Spring Radish Soup will be presented with a limited number of cooking kits offered to class attendees. Registration encouraged for the event!