Charred Broccoli Stems over Whipped Lemon Hummus
Adapted from Waste Not: How to Get the Most from Your Food, by the James Beard Foundation (Rizzoli, 2018)
COOKSHELF
Emily Rodia: Co-Owner, Good Buy Supply
SEVERAL YEARS INTO THEIR LOW-WASTE LIFESTYLE, Emily Rodia and Jason Rusnock decided they wanted to make it easier for others to follow in their eco-conscious footsteps. Together, last November, they opened the doors to their new shop, Good Buy Supply, on East Passyunk Ave. It puts everything you need to make your life more sustainable under one roof.
At Emily and Jason’s shop, you’ll find things like bamboo toothbrushes and lip balm in a compostable tube, plus an extensive selection of food-related items that can really help you set up your waste-free kitchen. You can swap your plastic wrap for reusable beeswax wraps, disposable coffee filters for a linen one and zip-top bags for ones made from durable silicone.
“The inspiration came to us on a trip to Canada. We discovered several amazing zero- waste stores and we wondered, ‘Why don’t we have something like this?’” says Rodia. She’s always been interested in environmental conservation and increasingly noticed all the plastic that littered the places she hiked. “I realized [that] this is a big problem and I can be part of the solution,” she says.
The interest in waste reduction extends to Rodia’s own home kitchen, where she and Rusnock cook a mostly plant-based diet and fastidiously compost all food scraps. Naturally, her most-used cookbook is Waste Not: How to Get the Most from Your Food, by the James Beard Foundation (Rizzoli, 2018). “It’s full of waste-reduction ideas from the restaurant world you wouldn’t normally think to do in your home kitchen,” she says.
Case in point? This genius recipe that moves meaty broccoli stems from the compost pile to the center of the plate.
GOOD BUY SUPPLY
1737 E. Passyunk Ave.
267.225.2991
goodbuysupply.co
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