One Man's Trash

On this week’s show, we meet some individuals who are working to tackle the widespread problem of food and water waste. Laid off during the pandemic, hospitality workers Adam Orzechowski and Emily Shoemaker combined a zero-waste commitment with a fermenting obsession that resulted in a new business they aptly named Farm to Funk. Adam and Emily are now bubbling up internationally based concoctions using refuse from local farms that customers are snapping up at pop-up markets across the area.

Food, Drink, Dining, SciencePoppy TookerMarch 20, 2021Louisiana Eats, Poppy Tooker, Farm To Funk, Adam Orzechowski, Emily Shoemaker, Susanne Duplantis, Makeover My Leftover, Lindsay-Jean Hard, Cooking With Scraps, Eliot ShermanComment

We're Talking Trash

Americans waste 373 million pounds of food each day. That’s a pound per person. On this week’s show, we’re talking trash in a productive way, of course. We meet a few individuals who are working to tackle the widespread problem of food and water waste.

Food, Drink, DiningPoppy TookerJuly 6, 2019Susanne Duplantis, Makeover My Leftover, Lindsay-Jean Hard, Cooking With Scraps, Michael Hurwitz, GrowNYC, Epa, Elliot Sherman, Poppy Tooker, Louisiana EatsComment

Talking Trash

Americans waste 373 million pounds of food each day. That’s a pound per person. On this week’s show, we’re talking trash — in a productive way, of course! We meet a few individuals who are working to tackle the widespread problem of food and water waste.

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