Make soup stock with clean vegetable parts that might normally be thrown away, such as tomato tops and bottoms, carrot peels, onion tops and skins, garlic parts, pepper tops, celery leaves and ends, herb stems, etc.

When wrapping food or cooking with foil, use parchment paper between the food and the foil.

If you still have green tomatoes on plants when a freeze is coming, you can save your tomatoes and eat them as they ripen.

Make your own powders for super concentrated flavor in cooking hot and cold foods… soups, salads, and everything in between.

Use bowl covers for outdoor dining at any event, and to prevent spills while getting there.