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This little piggy went to BLUE BAMBOO!

Posted on August 9, 2011 in the Local Happenings, Updates category by Dennis Chan.

In many kitchens, you’ll often hear the phrase, “save for stock,” when someone just doesn’t know what to do with extra scraps of still good trimmings.  That simply means they are going to place the scraps into the kitchen’s stock pot to enhance their base stock’s flavor.

A few weeks ago, I got an email from R. Davis, asking us if we’d be willing to save scraps for some pigs that he is raising.

He currently has 4 Piney Wood and Pot-Bellied hogs, and he said he was hoping to grow his small hog farm.

Personally, I couldn’t ask for a better partnership than one like this, and I love the fact that we are helping a farmer out.

Over a series of emails, I found out what kind of diet he wanted for his hogs, and before we knew it, we were saving our vegetable and meat scraps for this local farmer.

 

Here’s what Mr. and Mrs. Davis have to say about our new partnership:

“I can’t say enough about the ethics and environmentally friendly attitude of Blue Bamboo.  Dennis Chan, the chef and owner, has found an alternate way of disposing the restaurant’s food waste.  Rather than filling up landfills, he saves scrap food and donates it to our local farm for our animals.  Not only is this good for the environment, but it is also helping our community. Thanks to Blue Bamboo for providing a great example for other restaurants to follow.”

 

Over the past few weeks, our kitchen staff has stopped saying, “save for stock,” and instead, we are saying, “save for the piggies.”

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