ReGrained UpCyclist

  • Could Upcycled Foods Help Balance the Global Wheat Crisis?

    Food prices are spiking, and wheat is no exception. What to do? Cue upcycled foods, which could help add stability and resilience.
  • ABC7 Features ReGrained's Upcycled Food Mission

    Check this great news feature out!
  • Our Pledge To Upcycled 10M Lbs of Food by 2025

    We are celebrating Earth Day this year with a pledge to rescue more than ten-million pounds of food.
  • Wasting Less Food This Holiday Season

    The holiday season and 2022 is upon us! Here are five easy tips to waste less and reduce your own food waste footprint now and into the coming year...
  • How To Make Upcycled Vegetable Broth At Home

    Making soup broth one of the easiest and time-honored ways to upcycle food at home. Here is an easy guide to getting started. 
  • One-Pot Pasta with Smoked Trout, Asparagus and Pea Recipe

    This delightful upcycled food recipe is made up of premium sustainable ingredients including our pasta, smoked rainbow trout, and incredible fresh veggies, extra virgin olive oil, and sea salt. The creamy ricotta mixed with tangy lemon zest brings the perfect balance to this healthy and easy weeknight dish. 
  • ReGrained's Show-Stopper Stuffing & Upcycled Thanksgiving Leftovers

    At ReGrained, we’re big fans of Thanksgiving. Sure, time with family and friends is nice, but it’s all the edible upcycling that really gets us in the spirit! From green bean casserole & stuffing sandwiches to homemade turkey stock, the end of your Thanksgiving meal is the beginning of many a leftovers masterpiece. But just in case you’re fresh out of creativity from your show-stopping Turkey Day dish, we’ve asked ReGrained’s very own Commander-in-Chef, Phil Saneski, to do that part for you.

  • A Zero-Waste Thanksgiving with Kathryn Kellogg

      It has been estimated that $277 million worth of uneaten food will be prepared this Thanksgiving. All that butter, hard work, and more butter - j...
  • ReGrained’s Guide to a Waste-Free Thanksgiving (and Friendsgiving too!)

    Thanksgiving is just around the corner, a time when most of us deliberately make more food than it is humanly possible to eat. The potential for food waste is great, and defending against this risk should be a top priority -- right up there with not overcooking the turkey. That’s why ReGrained’s here with some quick tips for a waste-free feast (save us a seat?):
  • Carolyn Jung's Pasta Review + Creamy Miso Pasta Recipe

    "Think of it as a Japanese-influenced version of Italian cacio e pepe, in which the usual butter, grated Parmesan and pasta cooking water is supplemented with either white or red miso to create a creamy, buttery sauce that hugs each noodle. Instead of cracked pepper, it gets finished with furikake or toasted nori."
  • Expert Italian Chef Viola Buitoni's New Favorite Pasta

    According to Chef Viola, the way Semolina Artisanal Pasta turned our tasty flour into strozzapreti "creates a pasta with nutty personality, decisive flavor and firm bite." and is her new favorite!
  • Upcycled Strozzapreti Pasta with Taleggio, Porcini, Walnuts and Crispy Speck Recipe

    Chef Leah Ferrazzani, the owner of Semolina Artisanal Pasta created this rich and earthy and a gooey-delicious complement to the malty qualities of the ReGrained Strozzapreti.