Hey, I’m Franklin Liao. A former self-taught chef and passionate guide for everyday people to create health-building eats at home through online guidance. Joe, owner of DGP, gracefully invited me to contribute. If you are buying from DGP you already understand the value and joy you get from using the best raw ingredients in the Bay Area. Ever feel shamed for throwing away some of that beauty that was nurtured and expertly delivered for our benefit? I am no saint. It's happened to me just like the rest of us. But my experience gave me permission to compile a host of information over the years on how to utilize your DGP treasures so you can leave the shame at the door and focus on enjoyment without having to become a chef or overspend your precious time. Attached in this box are some tips, strategies and recipes on how to get even more value. Here are my three tips you can implement right now next time you pick up your DGP:

1. 1. Reverse engineer: plan and your meals before you buy not after. This will save time and reduce decision fatigue. It’s a fun way to see if you’re prioritizing your shopping cart.
   2. Make your kitchen work for you: Consider what’s in your kitchen first. A lot of the time we repurchase an item we already had because we didn’t look first. This is also a chance to flex your creative muscles!
   3. Utilize the stems & tops: broccoli stems, scallion tops, and turnip tops still contain micronutrients beneficial to your body. A lot of food waste occurs with these seemingly second rate parts of the vegetables. They do, however, make all-star salsas,  condiments, and contributions to any part of your menu.