What do you do with peelings and stem connections and other castoffs from vegetables? The culinary geniuses at Bon Appétit have come up with an amazing new program called Stem to Root. This program not only reduces food waste by using every last bit of the plant, but generates interesting new tastes and dishes at the same time. These photos document a training session held in East Dining Hall in June 2012.
Stem to Root: A New Vegetarian Program for Fall
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Bon Appetit Chefs come together to train for a new Vegetarian Program that will debut later in 2012.