— Melissa Bryant

So that could be an entire, uh, a MA about cutting boards. But I will tell you what I do and what works for me. So I have several, I have some that are made from maple, which I absolutely love. And, um, I clean them with, uh, lemon juice and salt, uh, so that they stay clean and fresh. And the lemon juice sort of acts as an antimicrobial. But for every day I have this, uh, gray plastic thing that I love because you can swish the vegetables out. I'm gonna have to get a new one soon 'cause there are a lot of grooves. But what I do is on the back, I have written onions so that I use this side just for chopping onions and this side just for chopping strawberries or lettuce or whatever, because there's nothing worse than, uh, buying a box of, uh, strawberries and having them taste like onions. So you should have a designate a designated, uh, chopping board for things like garlic and onions and other fragrant vegetables like, uh, for other atoms like Lee as well. So, um, that's my, my recommendation, keeps 'em clean. Uh, I put this in the dishwasher sometimes, uh, depends, you know, how busy I am for that day. But, uh, there are some other sources. You know, you can use wood, you can use plastic, uh, you can use bamboo. Um, it depends exactly what you're looking for. They all have a purpose. And I have to say that I think I have every one of those woods that I just named, but something like this is totally a favorite. And on the Charlie cart, um, we use a flexible cutting board. And on the Charlie cart, they have them designated in their color of purpose. So, um, though we don't use meat on my charlie cart, uh, red would be for meat, blue for seafood, yellow for bread and green for vegetables. But we use all of them for vegetables. So, um, just a little, little point of interest. So I hope that's helpful. I'm always curious to hear what other people use in their kitchens, but I have a lot of cutting boards and I love them all equally as much.