flour & water

his time last year the first of these Flour & Water columns was published. Since then, there have been crispy broccoli leaves, pickled peaches, bread rescue, therapy for sad celery and a few bits and bobs around how we can do more for our environment from our own kitchens. It’s pretty hard to feel like we can make a difference with these with the subject line ‘Flour and Water’. As zero-waste writer and chef Anne-Marie Bonneau says, “We don’t need a handful of people doing zero-waste perfectly, we need millions of people doing it imperfectly.”