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Do you feel bad about throwing away (or even composting) food scraps that could be used? Well, feel guilty no more! Lindsay-Jean Hard, cookbook author and sustainability warrior, and Amy Emberling, Managing Partner of Zingerman's Bakehouse, are here to help us learn how we can make use of those scraps, keep them out of landfills, and still have enough left-over for our compost pile!

Amy and Lindsay-Jean will kick us off with a baking demonstration of the classic banana bread made at Zingerman's Bakehouse (it includes the whole fruit—yup, peels too!), a recipe featured in their latest cookbook, Celebrate Every Day. We'll leave plenty of time for this dynamic duo to answer all of our questions about their recent release, celebrating every day, minimizing food waste at the Bakehouse and in our own homes, and more!

Lindsay-Jean Hard’s education (at the University of Michigan—Go Blue!) and passion for sustainability went on to inform and inspire her in many ways: in her garden, artwork, home, community, and writing—like her cookbook, Cooking with Scraps. You may have seen her in a recent episode of The Kitchen on the Food Network. 

Amy Emberling is a Managing Partner at Zingerman’s Bakehouse, one of the eleven businesses in Zingerman’s Community of Businesses. Zingerman’s Bakehouse is an artisanal bakery with a retail shop, a baking school and 100 wholesale customers in southeastern Michigan. Before coming to Zingerman’s Amy studied social movements at Harvard College, attended L’ecole de Gastronomie Francaise at the Ritz Hotel in Paris, France, worked in many restaurants and bakeries and received an MBA from Columbia University. Amy’s love of great food began in her childhood home of Nova Scotia, where she feasted on lobster and wild blueberry cake.

Signed copies of Celebrate Every Day (with bookplates signed by all four authors) are available from Aesop's Fable.

This virtual event is a collaboration with a multitude of MA libraries.

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