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Staying Home with Abra Berens



Abra Berens (@abraberens) is a chef, former farmer, and writer. Her book is Ruffage: A Practical Guide to Vegetables

To offer your own advice, call Zak @ 844-935-BEST


TRANSCRIPT:

ABRA: My name is Abra Berens and I am a chef and cookbook author based in Three Oaks, Michigan.

ZAK: Abra was last on the show to talk about holiday cooking. She's here today for another edition of Food Friday to advice us on how to save time, save money and not waste people's work.

ABRA: Food waste is something I feel very passionately about because I have spent time farming and also in restaurant kitchens where margins are notoriously very slim. But, it's more the farming side which is that I think it is, and I don't use this word lightly, but I think it's a sin to waste food unnecessarily because you're wasting someone's work and you're wasting a ton of resources. You know, the fertility that is pulled from the soil into those vegetable or into those animals just to get thrown away is, is really a shame and so my biggest advice for how to not waste food is don't go to the store. You have something in your house that you can eat and so if you just, like, don't know what's in your kitchen or what's in your pantry just don't go to the store and go home and look around and I'm sure you can make something. And I think that that is the best way to not have food waste. Just don't go to the store. And then you'll have something and then you won't waste it cause it's not sitting in the back of your fridge.

ZAK: That's great. I feel like I've had barley that I've been thinking about using for quite some time. What's your favorite thing to do with barley?

ABRA: Uh, my favorite thing to do with barley is like a barley risotto where you just cook it, adding the liquid a little bit at a time and then it gets really creamy and then you just put a big, weird vegetable salad on top and if you're a meat-eater or a fish-eater that would go great with it but also you don't really need it. And the other thing about grains is that all of them have some form of protein. I think in this country we're really obsessed with the amount of protein we eat and each one has some form of protein and so they really often are complete meals and they're usually very filling.

ZAK: I'm gonna make that barley risotto. Sounds delicious. Thank you Abra Berens. Abra has a book out. It's called Ruffage: A Practical Guide to Vegetables. If you have some Food Friday advice for me, as always I would love to hear it. Give me a call on the hotline at 844-935-BEST. And if this show is doing something good for you, I would love it if you shared it with your family and friends or wrote me a rating or review on Apple Podcasts or wherever you listen to pods. Thank you so much. Talk to you soon.


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