Journalist and author Eugenia Bone will be in Steamboat on Saturday for a unique presentation | SteamboatToday.com

Journalist and author Eugenia Bone will be in Steamboat on Saturday for a unique presentation

— How often are broccoli stems, peach pits, leftover bones and leafy green tops of carrots or beets thrown into the trash or compost bin?

Nationally known food journalist and author Eugenia Bone says far too often.

Using a common sense approach to eating locally, seasonally, healthfully and economically, Bone uses almost every ingredient with a three-way approach to cooking.

If You Go…

What: Eugenia Bone: “It’s Not Food Waste, It’s Wasted Food” based on her cookbook "The Kitchen Ecosystem"

When: 4 p.m. Saturday, Aug. 22

Where: Off the Beaten Path Bookstore, 68 Ninth St.

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In her new book, "The Kitchen Ecosystem," Bone suggests using ingredients by eating them fresh, preserving part to use in other recipes and saving parts normally thrown away — such as pits, peels and bones — to enhance flavors in other recipes.

On Saturday, Bone will share one of the recipes in her book to demonstrate how food scraps from one meal can be transformed into a flavorful addition for another through the presentation, "It's Not Food Waste, It's Wasted Food," starting at 4 p.m. at Off the Beaten Path.

"I think it's really wild and interesting that what inspired me to look at waste streams of food differently was guilt," Bone said. "My intuition told me there was something wrong with throwing all of that away."

As part of a trial-and-error process in her personal "kitchen lab," Bone has been experimenting with different practices to create a perpetual pantry for the past 25 years.

Creating efficiency in her practices, Bone said by preserving flavoring agents from various foods while preparing dinner directly influences the taste.

Traveling to her second state of residence in Colorado, Bone said she came to a realization after a potluck party at which a few friends made dishes from one of her cookbooks, some of which developed a more intense taste than others.

"I found that what made one kitchen's food more tasty than another was the degree of seasonally fresh, home-preserved ingredients utilized in their cooking," Bone said. "It made me do an analysis of my cooking, and then I realized that the same principals that I was applying in my kitchen were true of a healthy ecosystem."

She explained the idea of a "Kitchen Ecosystem" is a way of looking at an individual's regular food purchases, examining how they are prepared and discarded and understanding why it tastes the way it does.

"I think Steamboat is a very environmentally conscious town," said Emily Katzman, manager at Off the Beaten Path. "Many of us have gardens and are interested in sourcing our food. I, personally, am always looking to learn how to up my skills in the kitchen, especially with homegrown food."

At most of her presentations, Bone said, many people just don't know or are unfamiliar of these practices.

"It's incredible to see their reactions, because sometimes, it's reminding folks what they already know, but this is updating a very tried and true approach to cooking," Bone said.

Although each family has its own preferences, Bone said, if they begin to change one thing — maybe using homemade chicken stock — the improved taste will speak for itself. To start, she advised taking stock of the pantry in a "pantry intervention" and replacing items regularly purchased with homemade alternatives.

"The overall concept is ingredient- versus recipe-based cooking," Bone said. "When food comes into season, eat it fresh, then preserve some and use the waste. It's a 20th century food value system … reimagined for the 20th century cook."

To reach Audrey Dwyer, call 970-871-4229, email adwyer@ExploreSteamboat.com or follow her on Twitter @Audrey_Dwyer1

If You Go…

What: Eugenia Bone: “It’s Not Food Waste, It’s Wasted Food” based on her cookbook “The Kitchen Ecosystem”

When: 4 p.m. Saturday, Aug. 22

Where: Off the Beaten Path Bookstore, 68 Ninth St.

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