Trash or Cash: Chef Carrie McCabe-Johnston on using up fruit and vegetable scraps 

Carrie McCabe-Johnston, chef and owner of Nightingale in Minneapolis, shares her tips for saving money by wasting less food. This includes making a dinner once a week out of leftovers in the fridge and using fruit or vegetable scraps to infuse flavor into vinegars or oils.
Learn how you can choose cash over trash by wasting less food at trashorcash.org.