I do not like throwing food in the bin, I do not like it one little bit.
It feels like a defeat (boo!) when my perishables expire before I can put them to good use and, conversely, a victory (yay!) when I have successfully cooked and/or eaten my way through the latest contents of the fridge.
A recent survey conducted by the Environmental Protection Agency (EPA) tells me that I am by no means the only person who feels this way. 97% of people, when asked, said that they were bothered by food waste. Thing is though, almost half of those people confessed to doing little or nothing to prevent it. So, really, they can’t be that bothered by it, can they?
Perhaps the EPA’s Stop Food Waste campaign, which aims to heighten awareness among consumers and provide commonsense tips on how to avoid food waste, will prod more people into taking action.
At the launch of the campaign this week, some familiar foodie faces were on hand to lend both their support and their use-it-don’t-lose-it recipes.
Rachel Allen, with a little help from TV3's Aidan Cooney
Well, scallions, actually.
At least that’s what we always called them at home.
In fact, as far as I can recall, I only started to become aware of the alternative name “spring onion” when I got into far eastern cookery, where it was hardly possible to flick through a cookbook without stumbling across a clutch of recipes that involved spring onions in some shape or form. And even though, technically, the terms scallion and spring onion (and green onion, come to that) all referred to exactly the same vegetable, somehow spring onion seemed a bit fancy-pants to me. Scallions were down-home. Something you’d put in a potato salad. Spring onions were exotic and always turned up with their friends ginger and garlic in spicy Asian dishes. As for green onions – well that was just the name of a tune from the 60’s by Booker T. and the MGs…