In a post last September, I mentioned Truffles and Trash, a new book by our friend Kelly Alexander. This evening Oliver, Erin, and I returned to Flyleaf Books to hear Kelly talk about her field work in Brussels and how her research focus shifted from the value of black truffles—she worked in the kitchen of a top restaurant, where she noticed all the food being thrown out—to how she might redefine what the sheer volume of food waste means.
It was an interesting, informative, and uplifting story. Kelly highlighted the European Union and Belgian policies that focused attention and resources on the topic, and she talked about some of the local innovators who created the volunteer kitchens and restaurants to feed the hungry.
Kelly was joined tonight by Sera Cuni, a chef with restaurants in Chapel Hill and Pittsboro. Chef Cuni is also the founder of Feed-Well Fridges, a nonprofit organization that takes some of the unused food, makes it into meals, and places it into public fridges in the community.
Just last night, Erin and I were watching the new miniseries Lockerbie: A Search for Truth. There’s a scene in the 1980s English kitchen, and we noticed the small fridge, so diminutive compared to the nice fridge we have in our kitchen.
Long ago I wrote this blog post, Up high, down low, about a time I was hungry and asked to be fed. Six years later, I wrote this post, Box of hungry. It’s about hunger close to home. Rereading these, I know I haven’t done enough to remember my past, reduce waste, share wealth, give attention. Hearing Kelly read from her book tonight is reminding that I can help. Indeed, I have an obligation to do so.
© Anton Zuiker