in to see how it was going. we made some pies that they are going to taste after this. made of what? we did seasonal vegetables. courgette. kale. not pork? no! whether from field orjust the cupboard, use it up, all of it, is the challenge here. whether that's the type of bread you buy, make sure you use every piece of the loaf, or whether it's actually looking at the vegetables and making them into a soup with every piece of the carrot and notjust peeling and wasting the carrot peelingss, it can be done at every level so you don't need lots of money to make food changes. among those on the course, some pupils from just up the road in cumnick. their grandparents would be very familiar with the waste—not—wa nt—not approach. what do they make of it? i feel kind of selfish for wasting so much food that people could actually use for eating like an actual meal. i'm a picky eater but knowing all this i will probably learn to try more foods. i'll think more, i'll think more about what i'm eating - and what is on my plate.
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