7 Steps to a ZERO-Waste Kitchen

Like many other environmental buzz words (“green”, “sustainable”, “energy”), “zero-waste” has garnered attention from large corporations and institutions seeking to improve their environmental image. While achieving “zero-waste” status has become a designation fit for the corporation, its true purpose should be embraced by residential home-owners and renters as well. ‘The “zero waste” philosophy aims to minimize waste and resource consumption in order to conserve energy, mitigate climate change, reduce water usage, prevent toxic creation, and minimize ecosystem destruction’.

Achieving ‘zero-waste’ status in our homes may be a challenge so let’s start with the most wasteful room in the house: the kitchen. ‘Americans waste an astounding amount of food – an estimated 27 percent of the food available for consumption, according to a government study – and it [even] happens…in your very own kitchen’.

Courtesy of The New York Times

Reduce. Reuse. Recycle. We’ve all heard the mantra. Americans are recycling paper & plastics more than ever, but we are still sending millions of tons of food waste and other organic materials to landfills.  Continue reading


Kitchen Forks & Vibes: Georgina’s Cocktails & Tastings w/ Music by DJ Mike Lowry (Vegan/Vegetarian Options on the Menu!)

invite2Looking for something to do this weekend? Georgina’s, a local catering company founded by Nana Wilmot, will be hosting a cocktails & tastings event on Sunday, June 23rd at the American Dreaming Building in celebration of their 2nd anniversary. The event will feature live music by DJ Mike Lowry. While the full menu has not been released, Nana tells us that vegetarian and vegan options will be on the menu! Get to know Nana through Uptown Soul Food’s exclusive interview with her.

Uptown Soul Food: When did you decide to become a chef? What influenced  your decision?
Nana: Its actually a funny story. About 4 years ago, I was living at home and just got fired from my retail job and was in need of a change. I had left school back in ’06 and came home with no clue as to what I wanted to do in life. While researching career options online, a pop-up ad for the Art Institute of Philadelphia’s culinary program appeared on my screen, so naturally, I clicked it. My grandma, Georgina, taught me how to cook by the age of 7.  I cooked because I had to, not because I liked to. The day I clicked on the Art Institute ad cracked open a new door and the possibilities were endless. After a successful 7-day challenge  to create something different every night for dinner for my mom and I, I was hooked, I decided to go to culinary school. From that day on, I was Chef Nana. Continue reading