Getting Better All the Time

Our walls look much better with something on them. They are not completely dressed yet, but looking good all the same.

We are working up a set of regular soups. For example, Monday will always be chicken. Chef went in last night to start the stock. We will announce later what the final concoction is.

We are thrilled to be donating our compost to Heathcote Botanical Gardens and to The Compost Gardener (see Links)! Instead of clogging up a landfill, where our kitchen scraps will not break down without air and water, they go to enriching the soil, and to worms that enrich the soil. And, occasionally, they go to pigs that belong to a friend. The pigs went nuts for our high quality scraps!

A word about our take out containers and disposable plates: sadly, it all goes in the trash, except the hot beverage and soup lids (which can be recycled in Co-Mingled). After much research, my interpretation is that it actually wastes less resources to do it this way than to purchase new petroleum based plastics and recycle them. Ideally, we can inspire a commercial composting facility for our community, and then ALL of our disposables would be re-used instead of wasted. Currently, no paper product that is food soiled/grease stained can be recycled.

In the meantime, we do the best we can. If anyone knows of products that are even easier on the earth and still affordable, feel free to notify us. Our goal is to give you the highest quality and healthiest food that Chef can make, while keeping it affordable enough for you to enjoy regularly. Many of our decisions are based on just that.