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:
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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- Blue Bamboo at the McGala
- Great Chefs of Jacksonville Event, benefitting Second Harvest Food Bank.
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