Creative Consumption, Bulk Buying, and Avoiding Food Waste
This week, we’re exploring the creative strides being taken — both on the large-scale and individual-level — to avoid excess waste. Alicia Qian visits a driveway in San Jose, California that has become a hub for stocking up on vegetables and restoring community.
Renato Sardo at the Good Food Mercantile
The former Director of Slow Food International, Renato Sardo runs Baia, the Oakland, CA based pasta company that uses only domestic grains sourced from small farms. Here, he discusses the labor intensive techniques he uses to ensure quality and preserve pasta making tradition.