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September 13th, 2017

Juice-pulp burger, broccoli stalks: Recipes that don’t waste food

Wasted food is not only bad for the environment; it’s bad for your wallet too. Chef Dan Barber of Blue Hill in New York is in the TODAY kitchen to demonstrate recipes that use every bit of your ingredients: a “burger” made from pulp left over from juiced vegetables, and a dish made from broccoli stalks. More on this story here.

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