26 » OpenRoad Driver
P L AT E S
Trash to
Treasure
PENTICTON EATERIES
Words and photos by Roslyne Buchanan
»
Three eateries in the heart
of Penticton are breaking
boundaries in culinary
innovation and sustainability,
and savvy diners are devouring
their “trash cooking.”
These community-minded Okanagan
restaurants serve delicious cuisine. They
support fresh and local, while highlighting
culinary mindfulness. In our struggles
to reduce our environmental impact and
preserve our planet for future generations,
food waste is an increasing concern. Many
of us remember getting scolded to “clean
up our plates and think of Africa’s starving
children.” Respectful of that view, and
food waste issues beyond, some chefs have
stepped up to the plate to seek solutions.
“Say No to Food Waste” organization -
saynotowaste.org - reports that in developed
countries most food waste – 55 to 65 percent
– is at the consumer level. Nonetheless,
chefs are uniquely positioned to lead in
best kitchen practices. As chefs continue to
ascend to superstar status, fans are emulating
their actions.
“Trash cooking” refers to using scraps or
parts of the plant or animal that might
routinely be considered garbage, for instance,
vegetable trims and peels, tail-to-snout,
tail-to-gill or tail-to-beak and “ugly-looking”
fruits and vegetables. Such initiatives make
sense for environmental stewardship and
profitability while enthusing food artisans to
deeper creativity.
A mecca for those seeking Nature’s bounty,
the Okanagan’s culinary revolution is
thriving. How inspiring to “trash talk” with
restaurants that are not taking it for granted.
Skillet corn bread with craft herbs, lemon zest
crème fraiche, and candied Maple Roch crumble.