Five Tips for Managing Food Costs Click here for a printable PDF version. Poster Person2010-06-10T14:06:48-04:00November 2nd, 2009|CC Publications|4 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedInRedditGoogle+TumblrPinterestVkEmail About the Author: Poster Person Related Posts New Sustainable Food Report: It All Comes Down to Grain New Sustainable Food Report: It All Comes Down to Grain Aw shucks: oyster culture from water to raw bar. Aw shucks: oyster culture from water to raw bar. The straight answer when sourcing salmon? It’s complicated. The straight answer when sourcing salmon? It’s complicated. All About Heritage Turkeys All About Heritage Turkeys Endangered Foods of the Gulf South Endangered Foods of the Gulf South 4 Comments Rachel Herman November 13, 2009 at 8:46 pm !00% Utilization? Yeah, a few ideas seemed reasonable enough…but, using salmon bones for terrine? Meat trimmings for meatloaf? Bluefish trimmings for smoked bluefish?. Asparagus stems to make soup? Obscene is right! I say throw the bones and meat trimmings into their respective stocks, and serve the whole fish and the whole asparagus. LeighB November 16, 2009 at 10:31 am Hi Rachel, It’s all a matter of personal style. I think the idea is that if you have trimmings from fish, meat, vegetables, whatever, to think creatively about how to use them–stock, fishcakes, meatloaf, whatever. Thanks for reading! Peter November 19, 2009 at 11:50 pm Peel first and then use all leftovers in your compost bin. Composters turn vegetarian waste into black gold. The idea of using the whole plant or animal is ripe for medieval foods. Brian June 17, 2010 at 9:17 pm Even if one cannot use everything they can always talk to a local farm or composting station to donate their leftover trimmings of meat or produce. Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.