'I live a low-waste lifestyle almost by accident, and I’m a better cook for it.'
Veggie scraps make for good broth, citrus peels mixed with vinegar make a pleasant countertop cleaning spray, or coated in sugar, a good candy. Broccoli, kale, and cauliflower stems are, I’ve learned, edible. Leftover okara from a freshly made batch of soy milk is great for both a hummus-type dip, crackers, and biscotti.
Since living in Mumbai, I’ve come to realize that my unequivocal love of food had in fact been skewed by privilege. Living with the restrictions and realities has taught me a new way to cook, and eat. I used to think that food was a symbol of my culture and my mother’s care, but now it’s the act of jugaad—not wasting it—that matters more.
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