Chef Mads Refslund Discusses How To Make The Most Of Your Food Scraps

Mads Refslund, chef and owner of Fire and Ice restaurant, alongside famous forager Tama Matsuoka Wong, will be hosting a talk at 92nd Street Y on June 6th discussing techniques for using discarded food scraps like coffee grounds, cabbage cores, and potato skins, to create delicious edible treats. Refslund and Wong delve into the many ways to reuse your food waste in their new book, "Scraps, Wilt, & Weeds: Turning Wasted Food Into Plenty," which they will be signing at the closing of their talk. For more details on the event, click here