
The retirement community where I live is offering the traditional lavish brunch on Mother’s Day. Not for me, thanks. I’ll honor the legacy of my mother, grandmother and mother-in-law with a menu reflecting their culinary specialty: left-overs.
All three — Elsie, Emma, and Edna Mae — had weathered the Great Depression. I was raised to believe that wasting food was the eighth Deadly Sin. Left-overs were a valued commodity. They stretched the food budget one meal further, maybe two.
I recall my brother questioning our mother, Elsie: “How can we be having leftovers every night? Doesn’t there have to be a starter meal somewhere along the line?” Unfazed, Elsie would calculate not calories but monetary savings. She relished boasting, “This meal cost only sixteen cents per serving.” Obviously, that was in the 1950s.
Just as Grandma Emma had trained Elsie, I was taught the art and craft of repurposing victuals. Elsie, for example, would disguise Sunday’s meat-and-potatoes dinner as a Monday night casserole. I took it a step further with end-of-week Refrigerator Soup. That’s when bits and pieces of complementary leftovers find their way from the refrigerator into a simmering pot of stock (made from vegetable ends and peelings). It’s a “once-in-a-lifetime” recipe, because it’s unlikely I’ll ever again have the same mix of ingredients.
When my mother-in-law, Edna Mae, was living with my husband and me, I quickly learned Edna Mae’s frugality surpassed even Elsie’s. One evening I’d served a casserole of left-overs for the second time. After we’d eaten our fill, a tiny bit remained in the serving dish, barely more than a mouthful. When I scraped the leftover morsels into the garbage, Edna Mae loudly protested, “That’s WICKED!”
Food waste is only part of the wickedness that abounds in our nation these days. But it’s a compelling part. Once again, the U.S. is No. 1: Americans discard more food than any other country, nearly forty million tons — or 30 to 40 percent of the entire U.S. food supply. We throw out nearly as much as we consume. The tragic incongruity is that one in five children — that’s fourteen million kids — are malnourished. There are people facing “food insecurity” in every county of this nation. We all, no matter where we live, have hungry neighbors, some forty-eight million people.
I know many of you, dear readers, are already donating to or volunteering at food banks and soup kitchens. Thank God for you. I volunteer too, but it didn’t help clear my conscience as I scraped perfectly edible food into my compost bin one night.
It was to have been a special meal. I’d purchased a spaghetti squash from a farming friend’s vegetable stand and pondered what sauce to go with it. Fresh tomato? Mushroom? In my refrigerator was an exotic cheese from the supposedly gourmet section of the grocery store. A few slices of the cheese on crackers had been disappointing. It proved crumbly, dry, bland. But as I’d been taught to “rescue” food, I decided to make a cheese sauce to top the spaghetti squash. The cheese was even more dreadful in a sauce. It smothered the squash in blandness. No amount of seasoning could perk it up.
As usual, I had enough left over for a second meal. I couldn’t face it. With “WICKED!” echoing in my head, I chose composting. I no longer have a garden. My compost materials — along with my neighbors’ — go to a commercial composting company. Even that industry is controversial, criticized for releasing greenhouse gases into the atmosphere and potentially polluting groundwater.
Much of the solution to food and other kinds of waste begins with us, the consumers. If we ask ourselves with every purchase, “What’s going to happen with this product or package in the end?” we may reduce our own wasteful contributions.
There’s reason to hope. I found a company called Ambrosia that turns food waste into a household cleaner. Elsie would’ve bought that, but only if it were on sale.
One night after the spaghetti squash disaster, I made fritters from left-over mashed potatoes mixed with chopped-up, left-over steamed vegetables and the remains of a stuffed portobello mushroom. Delicious! Even better, there were two fritters left over for breakfast the next day.











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