Jackie Kern

I will try a recipe that utilizes parts of an animal that are typically wasted (skin, bones, organs, etc.).

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 010 bunches of herbs.

I will learn about what food is still safe to eat if portions have gone bad and make sure to utilize the edible portions if I can.

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

I will only purchase the items on my grocery list and avoid impulse purchases.

I will create an "Eat First" area in my fridge to prioritize food that needs to be used right away for my household of 01.

I will roll unwashed lettuce in a dry towel, then store it in a sealed bag in the refrigerator. I will properly store 03 bunches of leafy greens.

I will store 05 potato(es) in a cool dark place and eat them within two weeks to prevent them from sprouting.

I will attend an event from the Save Food, Spend Less Challenge - Calendar of Events.

I will watch 03 videos or documentaries to learn about the scope and scale of food waste in this country.