When Tim Laferla and Pia Papenfuss see food waste, they see a lost opportunity. Their experience in hospitality, Tim as a bartender and Pia as a chef, showed them there were so many better options than throwing food away. “Pia was working at farm to table restaurants and using cuts of meat, nose to tail and vegetables root to stem, and I was working with bartenders doing similar things, using up odds and ends, fermenting in the kitchen and distilling vodka with botanicals,” Tim says. “All alcohol was created out of waste originally; the problem is over time it has become more of a luxury item rather than something to use up excess.” So the couple decided to “get unwasted”, rescue unwanted produce, and apply modern techniques to that traditional practice….Click here to read the full article on Buy West Eat Best

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