Kaitlin Steinberg

I will attend a free Cooking Matters workshop on October 29th at 12 p.m.

I will watch 1 videos or documentaries to learn about the scope and scale of food waste in this country.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 2 herbs.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 2 packs of berries.