Contents

1. COVER
2. TITLE PAGE
3. COPYRIGHT
4. DEDICATION
5. INTRO:
   TURNING GARBAGE INTO GOLD
6. 1
   RIPE FOR REVOLUTION
7. 2
   VEGETABLES
   1. BEETS
   2. BROCCOLI
   3. BRUSSELS SPROUTS
   4. CABBAGE
   5. CARROTS
   6. CAULIFLOWER
   7. CELERY
   8. FENNEL
   9. GARLIC, ONIONS, & LEEKS
   10. HERBS & GARNISHES
   11. KALE
   12. LETTUCE
   13. PEAS
   14. POTATOES
   15. RADISHES
8. 3
   FRUIT
   1. APPLES
   2. BANANAS
   3. BERRIES
   4. CITRUS
   5. CUCUMBER
   6. PEARS
   7. PUMPKIN
   8. TOMATOES
   9. WATERMELON
9. 4
   GRAINS
   1. CORN
   2. OATS
   3. RICE
   4. RYE
   5. WHEAT
10. 5
    SEAFOOD
    1. THE BODY, OR TRUNK, OF THE FISH
    2. THE WHOLE FISH: BUYING & PREPARING
    3. FISH HEADS & TAILS
    4. FISH COLLARS
    5. FISH SKIN
    6. FISH SCALES & BLOODLINE
11. 6
    MEAT:PUTTING IT TO THE SIDE
    1. BLOOD
12. 7
    DAIRY: THE MANY FACES OF MILK
    1. YOGURT
    2. BUTTERMILK
    3. WHEY
    4. CHEESE RINDS
13. 8
    DRINKS & DREGS
    1. COFFEE GROUNDS
    2. BEER
    3. TEA
14. 9
    LEFTOVERS
    1. SOUPS, STOCKS, & BROTHS
    2. NINE EVERYDAY MEALS, ENDLESS POSSIBILITIES
15. 10
    FORGOTTEN FOOD: FORAGING
    1. EVERGREENS
    2. NUTS, FRUITS, FLOWERS, & HERBS (WEEDS)
    3. WEEDS ARE WILD HERBS
16. AFTERWORD: AGRICULTURE, WASTE, & WEEDS
17. RESOURCES
18. WORKS CONSULTED
19. ACKNOWLEDGMENTS
20. ABOUT THE AUTHORS
21. NEWSLETTERS