Join acclaimed chef and food activist, Steven Satterfield of Miller Union for a demo and talk about exploring full vegetable utilization and fighting food waste in your home kitchen.  Chef Steven, author of "Root to Leaf, A Southern Chef Cooks through the Seasons" will teach attendees about uses for common cast-offs like carrot greens, fennel fronds, broccoli stalks, leek tops, and greens stems in flavorful and delicious ways. 

Tickets are now on sale HERE