THE GREENHOUSE
Creativity With Food at Home
May 1, 2020
On average, Americans waste 40 percent of the food that they buy. With many of us bulk purchasing food, how can we use and reuse what’s in our kitchen in fun ways? Somini Sengupta talked with Matthew Orlando, lead chef and owner of Amass, a sustainably driven restaurant in Copenhagen, and Marcus Samuelsson, head chef and restaurateur at Red Rooster in New York City, as they took us into their kitchens and showed us tips on how to make the most of what’s already in our fridge.
This year marked the 50th anniversary of Earth Day, which launched on April 22, 1970. But with millions of people around the world practicing social distancing, how will communities rally around this milestone anniversary? We created The Greenhouse, a five-part virtual event series to learn about climate change and the challenges facing our planet while at home. It was an opportunity to connect with the wider climate community, explore pressing issues with leading New York Times journalists and maintain momentum on climate action during this uniquely challenging time in human history.
Upcoming events
