Making homemade stock isn't just a sustainable exercise in zero-waste cooking; it's also (basically) free. By stashing stray vegetable odds and ends in a resealable gallon bag in the freezer, when stock o'clock strikes, home cooks will already have everything they need on hand. From onion scraps to bits of shallots, celery, carrots, leeks, mushrooms, herb stems, and even peels and roots, you can toss it all in the bag, and (later) into the stock pot.
The natural wine bar and pizzeria in the Mission makes grandma-style pies using blemished or surplus vegetables, off cuts of meat, byproducts, and basically any ingredient that would usually end up in the trash. The results are rectangular pies with surprising topping combinations that keep things interesting. The somewhat sweet crust (made from whey and oat flour) with blackened edges might be piled with wilted greens, salmon belly conserva and relish, and pepperoni and ricotta fluff that tastes like whipped cream.
