Season’s Greetings!

‘Tis the season…for final exams! I hope that you and your family enjoy the holiday celebrations…Happy New Year!

Until 2017…Plan Well, Pack Well, Live Well,




Food Waste Hacks #2: Broccoli

As noted previously in “Food Waste Hacks #1: Carrots” “According to the Food and Agriculture Organization of the United Nations (FAO) “Up to one third of all food is spoiled and squandered before it is consumed by people. It is an excess in an age where almost a billion people go hungry, and represents a waste of the labour, water, energy, land and other inputs that went into producing that food.” The FAO goes on to detail how production and consumption patterns ranging from the global food industry to individual grocery shoppers contribute to this staggering loss of sustenance.

The “Project Lunchbox: Let’s Eat!” community empowers individuals to ignite change within the global food system through their united voices, collective wallets, and communal actions. To that end, I’m instituting a new series entitled “Food Waste Hacks” to educate followers about how to maximize the shelf-life of ingredients, put each component of an ingredient to proper culinary use, and ultimately decrease waste.”

If you haven’t already, be sure to check out “Food Waste Hacks #1: Carrots” and leave a comment sharing your favorite food waste hacks as well as your favorite tips for preventing food waste in your community or in your home.

Food Waste Hacks: Broccoli

Storage: According to epicuriousbroccoli will keep either in the refrigerator or in the fridge. To that end, if opting for the refrigerator, place broccoli inside a plastic storage bag and do not seal the bag. Do not wash the broccoli until it’s time to consume it. If opting for the freezer, remove the broccoli florets from the broccoli stalks. Blanch the broccoli stalks, and next blanch the broccoli florets. After that, remove both the broccoli stalks and the broccoli florets from the stovetop and immediately submerge the florets and the stalks in freezing water. Next, drain the broccoli stalks and florets, remove any excess water, and store in a bag that is safe for the freezer.

Broccoli Stalks: One of our family’s favorite side dishes is a non-traditional cole slaw recipe prepared using thinly sliced apples, shredded purple cabbage, carrots, red onion, and grated broccoli stalks. Combine the ingredients and finish with a tangy Greek yogurt dressing. Next, chop the broccoli stalks into bite-size pieces and add to almost any egg dish, from omelettes to quiches, or shred the broccoli stalks and incorporate the stalks into your favorite array of salad greens. Vegetable chips, such as eggplant and beet chips are some of my favorite snacks, and as featured by the kitchn, you can utilize the broccoli stalks to prepare broccoli chips.

Broccoli Florets: Roast, sautée, or steam the florets with olive oil and garlic for a supper side dish and finish with parmesan cheese. Add to salads, stir fries, and rice bowls. Or, enjoy the broccoli florets raw with onion dip, hummus, or homemade salad dressing.

What are your favorite food waste hacks for broccoli? How do you incorporate both broccoli stalks and broccoli florets into your meals?

Until Next Week…Plan Well, Pack Well, Live Well,


Eataly Meets Boston

Eataly Boston welcomed patrons through its doors for the first time this past Tuesday, November 29, 2016. The brick-and-mortar location, housed within the Prudential Center at 800 Boylston Street, fuses the Italian philosophy of consumption with Boston’s own food tradition, creating a cultural union complete with restaurants, counters, caffés, a market, as well as hands-on educational workshops. The three restaurants of Eataly Boston include: La Piazza, La Pizza & La Pasta, and Il Pesce. Il Pesce sources sustainable seafood and creates its seasonal menu under the direction of decorated Boston chef, Barbara Lynch. The counters within Eataly Boston, which include a Cannoli Cart, Il Gelato, La Pasticceria, and La Panetteria cater perfectly to patrons sweet tooths and carbohydrate cravings, while other counters, focusing on whole foods such as the Le Insalate and the La Rosticceria are convenient locations to purchase ingredients for home-cooking. For the espresso lovers, Eataly Boston includes Caffé Vergnano as well as Caffé Lavazza, and Eataly Boston’s market, open seven days per week from 9 a.m. to 11 p.m., offers a diverse array of authentic Italian products, such as extra virgin olive oils, preserves and honey, vinegars, as well as mozzarella.

Another dynamic aspect of the Eataly Boston experience includes its in-house La Scuola di Eataly By Valcucine, also known as Eataly Boston’s Cooking School. Among other educational initiatives, La Scuola provides Italian cooking demonstrations at no charge to the public, thus providing all interested patrons with opportunities to expand their knowledge of the Italian food tradition. In addition to probono educational initiatives, La Scuola also provides patrons with the opportunity to partake in diverse course offerings. One of these courses, entitled Cook Better, Live Better, invites students to partake in a culinary experience which explores Italy’s unique regional cuisines, while the course Back to Basics aids students in learning the recipes and the techniques at the heart of classic Italian recipes.

The community response thus far has been overwhelming. On opening day alone, patrons purchased 4,000 ounces of mozzarella curd, 2,500 coffee beverages, as well as 700 cannoli.

Mario Batali, one of the people who established this culinary enterprise, told “Pop-ups bother me. There’s no accountability in a pop-up. This is not a pop-up. This is a 50-year investment. Hopefully we’ll become a part of the gastronomic culture that is Boston.”

How do you think Eataly Boston will affect Boston’s food culture? Has anyone visited Eataly Boston yet?

Until Next Week…Plan Well, Pack Well, Live Well,