NBC senior business correspondent Stephanie Ruhle is trying to teach her family to about food waste and conservation so she did something that might seem a bit unusual to the initiated — she started cooking with food scraps. “Scrapping,” or using the stuff we normally throw out, from the tops of carrots to onion skins and even chicken carcasses is having a moment as more people turn their focus toward ways to help conserve and eliminate food waste.
“It’s always driven me nuts that we throw out so much waste, and that we don’t find a way to repurpose leftovers,” Ruhle told TODAY Food. “The ends of carrots, potato peels. I’m pushing my kids to care about waste and conserve. It’s something we’re committed to.”
Earlier this month, Ruhle posted pictures and a video on Instagram of her and her daughter Drew using the skins of potatoes to make a