Kallie Doeden

I will scale down the recipe of a meal to make just the right amount for my household of 2 so we eat everything up.

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 4 bunches of herbs.

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

I have my own garden at my home. I want to use all the produce that it produces (whether eating fresh or preserving the food or sharing with friends and family or donating to the location food shelf).

I will store 1 meat item(s) properly to ensure that they don't go bad before I can eat them.

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.