— Carlene McIntyre

I just have a millage of frozen vegetables in my freezer, and they may not all be related, uh, on a food chart, but they all come from the ground and they all taste delicious. Some might have a predominant flavor. Sometimes, um, I'll take that, um, plastic bag of unknown frozen vegetable scraps, and I'll add a can of, uh, low sodium canned tomatoes just to sort of move the flavor profile to another direction so that it doesn't quite taste like celery or it doesn't quite taste like beets or whatever. So, um, that's wonderful news to hear. Uh, I love when students, uh, start, uh, becoming, uh, involved with full food utilization and not creating waste. So that is wonderful, and I know the flavor of it is very good as well. So, uh, that's very good, Carlene. Thanks so much for writing it. And you know, it's kind of funny looking back on my trip to Italy, uh, and thinking back to the way that my grandparents would cook, um, full food utilization has been around for centuries. Uh, having spent a week in a kitchen in Italy, nothing is ever thrown away, and vegetable stock is made from scraps. So, uh, for people who believe that the, uh, that this movement is new, it's been around for a long, long time. And the other interesting thing is, um, the international slow food movement was actually invented by an Italian. And, uh, all the food that I was witness to being prepared was cooked on a low flame for long time, so that the flavor of the vegetables that I was eating, uh, was 100%, uh, intact. So keep on going with saving those vegetable scraps. Good question.