Here’s another self-promotion for a story I wrote for Sprig.com: This one is about how you can use almost everything in your kitchen. I’ve been making stocks from leftover chicken bones and veggie scraps, finding inventive uses for leftovers (like the pictured Thanksgiving cranberries, which were used for a jam) and I’m zest-crazy, using lemon and orange zest for baking and vinaigrettes. I have not started composting yet, but that’s next. . .