— Lisa Freed

Everybody is thinking about plastic and, uh, I think you know that I work on a four wheeled kitchen called the Charlie Card at a library in Philadelphia. And all of the cutting boards that they use are plastic, and we clean them well, and when they start to get too many ridges in them, I will order some more to replace them. But this is, um, I think this is about 10 years old. It's made of acacia wood and uh, I clean it with, um, lemon juice and salt, and I use a half of a lemon as a scrubber, and it's got lemon juice and salt on it. And then I allow the salt to sort of get into the cre crevices that would clean anything up. However, the other side of it says onions only because there's nothing worse than going to wherever and fighting into a strawberry slice that tastes like an onion. So you do wanna have two different designated sides so that your food remains tasty. Bamboo is another, uh, suggestion. Uh, apparently bamboo has, um, sanitary, let's say sanitary, uh, labels to it. But I like this acacia wood that I use. And, uh, I also like it because it's not very, very heavy. Some of the wooden cutting boards that I have had in the past weigh five or 10 pounds. So this one works out perfectly and remember to designate, I would add garlic to this too as well. So, um, and where to find them, you kind of have to seek them out. I can't even tell you how many cutting boards I have because I, I happen to, I would say I might also be a collector of cutting boards, but I love this one the most.