| http://www.w3.org/ns/prov#value | - In these cases, there are a few things that a resourceful cook or chef can do to alleviate the problem before it becomes a case of unnecessary food waste. (Sometimes, it isn???t an accidental overstock that happens???in the summer and early autumn, when produce is cheap and plentiful, chefs will often end up with a windfall of vegetables and fruit and will need to do something with it before it go
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