ReGrained UpCyclist

From Pumpkin Guts to Glory: Squashing Food Waste This Halloween

by Paige Dunn-Rankin October 19, 2018

1.91 billion pounds of Halloween pumpkins are grown every year in the U.S., and while they’re perfectly ok to eat, most end up in the trash. We owe it to our planet and ourselves to spend at least as much time upcycling our pumpkins as we do picking them out at the patch. So, here are some tricks and treats to ensure you aren’t haunted by food waste this Halloween...

ReGrained’s Guide to Waste-Free Rotisserie Chicken

by Paige Dunn-Rankin October 09, 2018

Here are some tips for using every bit of your rotisserie chicken (or any other whole bird) from the food-waste experts at ReGrained.

ReGrained Closes $2.5M Strategic Financing Round Led by Griffith Foods

by ReGrained Staff September 25, 2018

Food Waste Hack: 6 Ways to Use Leftover Tomato Paste

by ReGrained Staff September 18, 2018

Tales from Test Kitchen: SuperGrain+ Banana Bread

by Paige Dunn-Rankin September 04, 2018

When life gives you a bunch of overripe bananas—say you just got back from a camping trip where bananas were much less popular than you’d expected—well, I think you know what to do. You make banana bread, of course.

Zero Waste Cooking: Egg Strata, Starring Your Leftovers

by Paige Dunn-Rankin August 09, 2018

Made by soaking stale bread in eggs and milk, Egg Strata is like a casual quiche, with sourdough (or whatever you have lying around) replacing that finicky pie crust. Every bite delivers egg, cheese, veggies, and bread that’s squishy on the inside, crispy on the outside — in a way, it also evokes a deconstructed breakfast sandwich.

The Tip of the Top: A Home Cook’s Guide to Whole-Vegetable Cooking

by Paige Dunn-Rankin July 23, 2018

Have you ever wondered what to do with the leafy greens protruding from your root vegetables? I must admit, I used to throw them away; I wasn’t sure if they were edible, much less how to prepare them.

A Culinary Celebration of Edible Upcycling

by Cassidy Lundy July 13, 2018

Can you make a rich chocolate cake with beets, spent coffee grounds, and SuperGrain+ flour? Can carrots resemble tartare? Can the tops be used to make pesto? What is aquafaba? These were some of the questions we set out to answer for our guests at our Edible Upcycling Benefit Dinner last month.