Posts
The Incredible Edible Eggshell
When people think of eggs, they likely think scrambled, fried, or poached. Maybe they think of eggs for their use in baking as binding and leavening agents. As a baker, I know I think of the latter- or, given my work in a vegan bakery, I think of substitutes like flax eggs. But what about…
Alternative Flour – made from grains other than wheat
Alternative and wheat-free flours were one of the top food trends of 2016 and it’s easy to see why. Alternative flours- those made from grains other than wheat as well as non-grain sources such as legumes- tend to be higher in protein, fiber, and other nutrients than traditional wheat flour. These flours have been garnering…
My Semester of Food Upcycling
Since January, I have served as NetZro’s Digital Communications and Brewers’ Spent Grain (BSG) Recipe Development Intern. Throughout this process, I have worked to incorporate more sustainable food practices into my own life. Today I’ll be sharing my experience working for NetZro and trying to become a more sustainable consumer, baker, and overall human being!…
Sustainable Uses of Spent Grain
Brewer’s spent grain (BSG) is the primary byproduct of the brewing industry and, if not managed properly, can become a source of food waste. The article “Sustainable Uses of Spent Grain” by Kay Witkiewicz details innovative ways that craft breweries are repurposing their spent grain to prevent waste. “While breweries such as Twisted Pine Brewing…
Trash to Treasure
Upcycling Explained When a product is recycled, it is processed for reuse but most often in a way that downgrades its quality, giving it a new use but as a product of lesser value. Upcycling solves this problem by reusing products in ways that uphold or improve their quality. For example, recycling could look like…
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