Table Talk: On today’s menu, surplus ingredients
Diners at Reharvest 2024 had an opportunity to interact with chefs who creatively rescue food that would otherwise be wasted. (Courtesy Project Green Fork)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
Welcome to Table Talk, The Daily Memphian’s weekly food and dining newsletter for subscribers only.
Why isn’t sustainability considered sexy? What’s so alluring about mass consumption that we keep taking the smallest pleasures at the largest costs even when we know we’re draining our own resources?
For me, the opposite has typically been true, especially in food spaces. Chefs who find ways to reduce food waste are the ones who inspire me the most. They’re not just resourceful; they’re spectacularly imaginative. And their dishes often look and taste nothing like everyday American fare.
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