Recipes

Make this vegan pozole recipe, and learn tips for combating food waste in the kitchen

Make this vegan pozole recipe, and learn tips for combating food waste in the kitchen

Next week, volunteers and culinary students at L.A. Kitchen will be busy gathering, chopping, cooking and preparing vegan garbanzo pozole, “kaleritos” — chips made from kale-based tortilla — and other dishes, each a creative use of leftover, donated or discarded food. But this isn’t being done as part of restaurant service. It’s part of the preparation for the first Los Angeles Feeding the 5000 event on May 4, culminating in a free feast, made entirely from fresh produce and meant to highlight the global issue of food waste.

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