Mads Refslund is a chef and is co-founder of Noma in Copenhagen. He’s also co-author of Scraps, Wilt & Weeds: Turning Wasted Food into Plenty (Grand Central, 2017). He’s based in New York, New York.
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Gourmet Cooking With Humble Roots
Chef and author Mads Refslund approaches cooking through a low-waste lens.
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Scrap Your Dinner Plans
In their book Scraps, Wilt & Weeds, Mads Refslund and Tama Matsuoka Wong describe creative ways to use the parts of produce that we usually toss away.
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Three Recipes for Leftover Produce
Here’s what you can do with kale scraps, carrot tops, and grapefruit peels.