Creative Distillers Tackle Food Waste, Redefining 'Getting Trashed'
In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
Sam Chereskin and Whit Rigali want to redefine what it means to get trashed. The pair discovered that the sugars in almost-stale bread, bagels and cakes destined for the landfill could be distilled into premium vodka, turning imbibing into an act of social responsibility.
The pair launched this past summer with the dual goals of producing that vodka and reducing food waste. The southern California distillery makes all of its liquor from discarded starches, collecting
