These days, home kitchens are getting a workout, with quarantine cooks cranking out meals (and, admit it, lots and lots of snacks) from daybreak to dusk. The result is a sink filled with carrot peels—not to mention those eggshells from the latest banana-bread experiment.
Check Also
New Orleans receives funding to increase composting capacity
The city received $398,500 from the U.S. Department of Agriculture’s Compost and Food Waste Reduction …