In the classroom this week we learned about local restaurant Shuggie’s Trash Pie and how chefs are using their expertise to turn food waste like whey from the cheese-making process and spent oats from the oat-milk-making process into desirable menu items like a sausage pizza.
In the classroom we made vegetable pancakes inspired by Korean yachaejeon. This recipe is designed to accommodate any vegetables you have on hand, though we always recommend including some kind of allium (leeks, onions, shallots, etc.) for flavor. The end result is crispy and savory - they were a big hit!
