Thanks from Mads to my mom, YVONNE LYKKE HURUM, for framing my first pizza and hanging it on the wall to give me support in my first childhood cooking endeavor, and to my dad, CARSTEN REFSLUND, for your support and guidance; and to MY SISTERS for serving as such agreeable guinea pigs for my cook-ing experiments. And of course… a special thank-you from Mads to KELLY for your unwavering support.
The idea for this book was stop and go for a while but here we are, happy, and with grateful thanks to all the incredibly talented people who were instrumental in getting us to this point. Thanks to photographers ANDREA, MARTY, MOE for your inspiration of the beauty in trash, for endless days and nights on “the porch,” for ceramic colors of the sky and sea, and for going above and beyond.
To SHAUN WIDGER for your commitment to deliciousness, global culinary experience, and precise methodology; we will always remember the pumpkin marathon day and rambling through the orchard stuffing fallen fruits in your pockets.
To RYAN KEELAN for your enthusiasm, hard work, culinary innovation, and a mind like a steel trap for exact measurements. Forever grateful for insightful texted solutions at all hours of the day and night. Book event in Charleston?
To JOSEPH YARDLEY for your patience and good humor (within limits) going along with Mads’s brainstorm of an idea to turn a bucket of pig’s blood over your head and for your passion for the “project” that never began…
To SARAH VILLAMERE for your extra hard work, talent, and experience in translating wasted and wild ingredient dishes to exact-measurement recipes, to your professional sense of proportions, and to being able to help translate a muttered “nine grams” into something amazing.
To MICHAEL REYNOLDS for lovely cocktail creations and the requisite group tastings and toastings at your bar, Black Crescent.
To ASHLEY BARE, thanks for your game sense of adventure, and especially for lending your experience in teaching all those pasta and cooking classes to test and make things work.
To JADE GREENE, for trying out admittedly unusual recipes at home and your pleasant surprise when they tasted delicious, and for your invaluable reflective tester’s notes.
To MAYFIELD WILLIAMS, for your patience and perseverance in testing these recipes on your loved ones.
Thank you to COMEBACK FARMS, MOUNTAIN MEADOW FARMS, and GROW A ROW FARMS for their generosity and letting us ramble and partake of the bounty of their lands.
To MARK DRABICH, experienced and ebullient fishmonger, for handing over odd bits of fish and scales at the fish market counter while wowing the gathering crowd, and thank you for your tips on storage and prep.
To LENA STRUWE, botanical director of the Chrysler Herbarium and curator of the blog botanicalaccuracy.com, for your humorous advice on the naming of parts of plants.
And for the sound and soothing counsel of our agent, SHARON BOWERS, and our wonderful and ever optimistic editors, KAREN MURGOLO, BECKY MAINES, and MORGAN HEDDEN, and designer LAURA PALESE, thank you for believing in the delicious possibilities of cooking with wasted food.
Finally in special gratitude to KELLY ELIVO, and to WIL, REBECCA, GEORGIA, and MIA WONG for their support and patient tolerance in finding strange things bubbling, dehydrating, and fermenting in corners of our abodes, never knowing when it was finally okay to throw something out.