Emily Casselman

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 3.

I will learn about food labels and not throw food out just based on the date on the package, but instead check the smell and color to see if it has gone bad.

I will try a new method of food preservation, such as canning, pickling, drying or making jam. I will try 1 preservation techniques.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 1 bunches of leafy greens.

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 2 packs of berries.

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 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 2 bunches of herbs.