Chef Dan Barber is unflinchingly proving that food waste can be deliciously repurposed
Few things in life are more shaming than poking around in the crisp box of your fridge (though one might be using the prissy and somehow very 70s term “crisp box” in the first place). For isn’t there always a heart-sinking moment at some point in the month when you reach down and pull up a stinking bag of yellowing kale, a too-bendy carrot, a tomato whose youthful blush has turned unaccountably to grey?
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