VOA常速英语2020--避免减少食材浪费的妙招（在线收听）

You see this?

This is what we always threw away, forever.

It was rare that you see anybody using it.

My name is Todd Gray.

I’m the chef and co-owner of Equinox restaurant with my wife Ellen Kassoff.

We have almost as much discarded trim as we do what we would call yield.

I think about four years ago, Ellen really was the catalyst.

So she was saying, hey, you know, we really need to be a little more careful with the waste that were doing.

We really need to look into composting.

When you’re married, you know as a couple,

things can get much more deeply rooted into the philosophy, into the mind of the people running the company than if you were a big corporation.

You can’t lay in bed at night and have your pillow talk about reducing trash in the restaurant.

It’s always been part of our culture, the kitchen culture, depending the training for a chef,

they always taught you to never throw anything in the trash.

What we can do at this point is nice little cuts.

So we cut them like this.

They’re crunchy.

But once you saute them, they become soft.

It’s all of the mushrooms stem, leaves, skins of the of the onions,

shallots that are a little too ripe, celery trim, things that we accumulate over a couple of days.

Every morning, this is the next step.

We put the vegetables on the fire with some water, and there’s our vegetable broth.

The Swiss chard stems which I thought the ideal thing to do, would be to take the stems and do something with them.

So why don’t we tempura fry them and serve them with a simple dipping sauce, some spices and some crystal, some salt crystals?

We’ve trained everyone now that, you know, no food,

as we’ve been cutting, prepping, ends up in the trash.