When we waste food, we waste all the energy and water it takes to grow, harvest, transport, and package it. That includes all the people’s energy who have worked hard in the process.
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My dad and I swap recipes often. We talk food often, so I’m not sure exactly how paprika came into our casual conversation, but it’s not surprising.
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Even better news from the Dutch baby front: they can feed a large number of guests without breaking the egg bank. Good news in this new age of eggs as gold.
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It makes sense somehow that the allure of food that seems equally wintery—dark, earthy, mysterious—draws me to it. Miso. The fermented food from Japan.
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