Eat Your Words Presents: Saved by the Bellini

Episode 210: The Kitchen Ecosystem

Episode Summary

This week on Eat Your Words, host Cathy Erway is talking leftovers! Welcoming guest Eugenia Bone, author of the recently released book The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals, Eugenia chats about great ways to reuse ingredients that you might otherwise discard. The Kitchen Ecosystem says that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia shares with Cathy that synchronicity is what defines a kitchen ecosystem and talks about what has inspired her to write with this unique and thrifty perspective. This program was brought to you by Cain Vineyard and Winery. Prior to World War II everybody cooked this way because the food they had was fresh... after, we had the onset of the industrial food revolution and as a result people started to buy products in the store. [3:25] This approach to cooking is based on what you eat over the course of a year. [9:45] Theres no way theres a factory producing canned tomatoes thats going to be cleaner than your kitchen. [10:45] --Eugenia Bone on Eat Your Words

Episode Notes

This week on Eat Your Words, host Cathy Erway is talking leftovers! Welcoming guest Eugenia Bone, author of the recently released book “The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals,” Eugenia chats about great ways to reuse ingredients that you might otherwise discard. “The Kitchen Ecosystem” says that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia shares with Cathy that synchronicity is what defines a kitchen ecosystem and talks about what has inspired her to write with this unique and thrifty perspective. This program was brought to you by Cain Vineyard & Winery.

“Prior to World War II everybody cooked this way because the food they had was fresh… after, we had the onset of the industrial food revolution and as a result people started to buy products in the store.” [3:25]

“This approach to cooking is based on what you eat over the course of a year.” [9:45]

“Theres no way there’s a factory producing canned tomatoes that’s going to be cleaner than your kitchen.” [10:45]

—Eugenia Bone on Eat Your Words