Cathy Mackiewicz

I will learn about food storage and store food based on best practices to keep it from spoiling before it is used.

When I restock my fridge or pantry, I will put new items in the back and bring older items to the front to be used first.

I will track the food that my household of 2 throws out so I can learn what we're wasting and why.

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.

will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.

I will take a fridge and pantry inventory to stay up to date with what I have at home before I go grocery shopping.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 3 bunches of herbs.