Laura Avery speaks with Chef Kalman at the Santa Monica Farmers Market about how he’s making an effort to eliminate food waste in his restaurants. His efforts include using “ugly food”, juicing pea pods and composting among.
“When we juiced the pea pods, the flavor was so incredibly sweet. It had this essence of garden, of Earth, and it was so wonderful.” — Bruce Kalman
“Our waste stream is very minimal. If I could pickle egg shells and make them edible, I would.” — Bruce Kalman