Christopher Hanson

I will volunteer 1 hours to support existing community food waste reduction and recovery efforts like gleaning or for a food bank.

I will purchase produce and meat directly from a local farmers market and make 4 meals.

I will check to see what will be ready to eat in my garden or CSA box this week and plan recipes that use these ingredients.

I will learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

When life gives me lemons (or other citrus peels), I will use the rinds to make a nontoxic cleaner.

I will learn about the foods that grow locally and try gleaning or foraging.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 1 packs of berries.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

I will find a local volunteer opportunity at a farm for hands-on experience with our local food system. I will volunteer 4 hours.