There’s a lot of buzz about “sustainability,” but a recent panel discussion on January 23 (the latest event in the lecture series sponsored by Cal Poly’s CAFESCenter for Sustainability) proved that it’s here to stay – not just because it’s better for the planet, but because it can also offer businesses some significant savings to their bottom line. Indeed, one of the three tenets of … Continue reading When Life Gives You Onion Waste … Repurpose it!
I’ll admit it. I love edible alliums, be they Allium cepa, A. ampeloprasum, A. schoenoprasum, or A. oschaninii. In layperson’s terms, those would be onions, leeks, chives, and French shallots. Left to my own devices, I’ll sneak some sort of onions into just about anything, so I really thought I knew my alliums … until a trip to the Templeton Farmers’ Market showed me something … Continue reading Onions: Many Parts Are Edible