Freegan cooking makes up about 95% of the diet of Trenton Atelier residents. This includes raw organic produce from local markets, leftovers from catering events, foraged and grown foods, as well as salvaged goods from college moveouts and other general waste from the consumer capitalist system.
Most of the produce comes from local Whole Earth - who have been incredibly supportive of our cause and deserve a really really big hug. This produce is unfit for the grocery store shelf - bruises, dents, blemishes, minor mold and damage. A consumer wouldn't dare buy this stuff - it doesn't look nice, and when there is another item next to it of better quality, why bother? But, instead of letting it all go to straight to the compost bin (Whole Foods composts left over organic matter that doesn't make it our way - which is still better than transporting to a landfill), we are able to salvage the edible portions and then compost the remainder.
Another rather notoriously unsustainable franchise has also been so negligent as to wipe the entire contents of that days goods into a fresh, clean bag without any other waste, and put it into a conveniently accessible storage container. (the white is not mold - its powered sugar from some of the other shelf-to-bag goods)
Turned into some deliciously seasoned, home-made crutons! (seasoned, of course, with exotic spices from the unconscious college moveout pantry-to-bag process)
Here we see two very satisfied artists enjoying a delectable freegan brunch, complete with salad and our signature "220 Shop Slop" - a proprietary blend of herbs, organics, and spices.
What a bountiful supply we have!
So much, in fact, that its a challenge to eat it all - so we invite anyone to come by for free, freegan meals lunch and dinner each and every day.
Anything that isn't suitible for human consumption is fed to our shop dog, the composting worms, or put into the compost bin to be turned into next years soil, and eventually another round of food.
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