A huge thank you to Stephi, Mugdha, Oshini, Veronia, and Yasmin for sharing your ingenuity with us!

The artist behind me is Halima Washington-Dixon! Check out her page on my website:
https://www.beryl.nyc/index.php/halim...

One of my earliest episodes where I cooked with plantain (banana) peels for the first time like I mentioned:    • 5 Ways to Eat 'Banana' | Vietnam, Gha...  

My Japanese Delivery episode where I tried hamachi (fish) collar:    • What Do Japanese People Order at Japa...  

RECIPES
Pigtail Bouillon: https://www.beryl.nyc/index.php/2023/...
Mach er Kata Chorchori: https://www.beryl.nyc/index.php/2023/...
Kesel Pothu Mallum: https://www.beryl.nyc/index.php/2023/...
Polpette Di Crosta Di Parmigiano: https://www.beryl.nyc/index.php/2023/...
Eshr l Bortoaan: https://www.beryl.nyc/index.php/2023/...

CHAPTERS
00:00 Intro
01:00 Italian Polpette Di Crosta Di Parmigiano (Parmesan Crust “Meatballs”)
04:00 Trying Polpette Di Crosta Di Parmigiano
06:05 St. Lucian Pigtail Bouillon
10:10 Trying Pigtail Bouillon
12:14 Sri Lankan Kesel Pothu Mallum (Plantain Peel Stir-Fry)
14:26 Trying Kesel Pothu Mallum
16:37 Indian Mach er Kata Chorchori (Fish Head & Bone Fry)
20:32 Trying Mach er Kata Chorchori
23:44 Egyptian Eshr l Bortoaan (Orange Peel Candy)
26:16 Trying Eshr l Bortoaan

#foodwaste #aroundtheworld #foodwasterecipes #passtheplate #cookingwithscraps

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram:   / shereshe  
Support me on Patreon:   / beryl