Food Forward | Make Food, Not Waste | Episode 10

Reed: MORE THAN 40% OF THE FOOD GROWN IN AMERICA IS WASTED.

Soto: PEOPLE THINK IT'S EASIER TO JUST THROW AWAY

AND NOT WORRY ABOUT.

Reed: WE'VE GOT TO STOP PUTTING FOOD IN THESE LANDFILLS.

- WE COULD CHANGE OUR BEHAVIOR AROUND FOOD WASTE.

Reed: WHEN WE LOOK AT DISCARDS,

WE DON'T SEE TRASH; WE DON'T SEE GARBAGE.

FOOD IS A RESOURCE,

AND WE NEED TO SEND FOOD BACK TO FARMS.

male narrator: NEARLY HALF OF ALL THE FOOD GROWN IN THE U.S.

LAST YEAR WAS THROWN AWAY.

A LOT OF THIS FOOD GETS WASTED

BEFORE IT EVEN REACHES THE GROCERY STORE.

MUCH OF THE FOOD THAT DOES MAKE IT TO OUR PLATES

ENDS UP IN THE LANDFILL TOO, WHERE IT ROTS AWAY,

RELEASING UNNECESSARY METHANE GAS INTO THE ATMOSPHERE.

FOOD WASTE IS ACTUALLY A VALUABLE RESOURCE

FULL OF VITAL NUTRIENTS THAT CAN BE USED TO REPLENISH OUR SOIL.

IT'S HIGH-TIME WE TURN OUR GARBAGE INTO GOLD.

Soto: NOGALES, SONORA, AND NOGALES, ARIZONA,

ARE REALLY BUILT ON HILLS.

[acoustic guitar picking]

♫♫

IT'S REALLY A VERY SMALL, QUAINT, BEAUTIFUL COMMUNITY.

OF COURSE, IT'S 99.9% HISPANIC.

WE'RE RIGHT ON THE BORDER.

IF IT WERE NOT FOR NOGALES, SONORA,

TRULY, NOGALES, ARIZONA, WOULD BE A GHOST TOWN.

THE BIGGEST INDUSTRY, OF COURSE, IN NOGALES, ARIZONA,

IS THE PRODUCE THAT COMES ACROSS FROM MEXICO.

Ballesteros: WE'RE LOOKING FOR PESTS,

AND WE ARE LOOKING FOR DRUGS.

WE ARE LOOKING FOR EPITRIX.

IT'S AN INSECT, BUT SOMETIMES VERY HARD TO FIND THEM,

BECAUSE WE NEED TO LOOK VERY WELL AND VERY DETAILED.

AND WE TRY TO LOOK SOMETHING OVER HERE.

SEE HERE.

I'M TELLING YOU IT'S AN INSECT, BUT IT'S DEAD.

AND WE DON'T DEAL WITH DEAD INSECTS.

THEY NEED TO BE ALIVE.

THIS--THE TOTAL FRUIT THAT COME INTO UNITED STATES

IS ABOUT 40% TO 60% THROUGH NOGALES.

Soto: THERE'S A TREMENDOUS AMOUNT OF DISTRIBUTORS.

THERE'S OVER 160, ALMOST 200 SOMETIMES,

JUST DEPENDING ON THE SEASONS.

AND WHAT THEY DO ALL DAY LONG

FROM MORNING TILL NIGHT ARE SALES.

THEY'RE SELLING THE PRODUCT THAT IS COMING ACROSS.

IT'S TREMENDOUSLY SAD THAT A LOT OF THIS FOOD THAT COMES ACROSS

NEVER REACHES FAMILIES.

MAYBE THE PRODUCT WAS TOO LARGE, OR IT WAS TOO SMALL.

THERE'S A VARIABLE OF REASONS WHY THE PRODUCT

WASN'T ABLE TO BE SOLD.

MANY TIMES, THERE'S NOT A MARKET.

THERE MAY BE A COMPANY WHO WANTS IT OFF THEIR FLOOR RIGHT NOW,

AND THEY DON'T CARE.

THEY'RE GONNA TAKE IT TO THE LANDFILL,

AND THEY'RE GONNA DUMP IT.

IT'S A TERRIBLE SIGHT TO SEE.

NOT ONLY ARE YOU SATURATING THE DUMP SITE,

BUT YOU ARE THROWING AWAY PERFECTLY GREAT PRODUCT

FOR PEOPLE WHO ARE HUNGRY

AND WHO NEED TO EAT NUTRITIOUSLY.

SO HERE WE ARE.

THERE ARE OVER 39 VARIETIES OF PRODUCE

THAT WE RECEIVE HERE THAT WE RESCUE DIRECTLY.

WE'RE ABLE TO SHARE IT WITH NONPROFIT AGENCIES FROM MEXICO

AND ALSO DIRECT AGENTS THAT COME AND PICK UP ON A DAILY BASIS.

THEN WE START OFFERING IT OUTSIDE,

FIRST THE STATE OF ARIZONA AND THEN OUTSIDE TO 18 OTHER STATES.

YOU NEED ARMS FOR THE FOOD BANK,

AND THOSE ARMS ARE REDISTRIBUTION.

WE REDISTRIBUTE THIS PRODUCT.

WE HAVE ABOUT 250,000 POUNDS OF PRODUCT IN HERE.

JUST TRY TO IMAGINE.

250,000 POUNDS OF PRODUCT IS PROBABLY AT LEAST

5 TO 6 TRAILER LOADS OF PRODUCT.

A LOT OF PEOPLE DON'T--

CAN'T AFFORD THE YELLOW, THE YELLOW GREEN BEAN.

IT'S MUCH MORE EXPENSIVE, BUT IT'S VERY, VERY GOOD,

PERFECTLY GOOD, NICE AND CRUNCHY.

I DON'T THINK I SHOWED YOU OUR ITALIAN SQUASH.

ZUCCHINI.

DELICIOUS.

WE LOVE ZUCCHINI HERE.

I CAN PUT MY PRODUCT UP AGAINST FARMERS' MARKETS ANY TIME,

LIKE THIS BEAUTIFUL ORANGE BELL PEPPER.

I DON'T KNOW IF YOU KNOW WHAT THIS COSTS AT THE STORE,

BUT IT'S QUITE EXPENSIVE.

WE'VE GOT EGGPLANT.

WE'VE GOT SOME MORE EGGPLANT AND MORE EGGPLANT.

WE HAVE A LOT OF EGGPLANT RIGHT NOW.

AND THEN WE'VE GOT THESE WONDERFUL CUCUMBERS,

AND, YOU KNOW, "WHY DID THEY DONATE THEM?"

WELL, THEY'RE STARTING TO GO SOFT ON THE ENDS.

BUT WHAT DO WE DO WITH CUCUMBERS ANYWAY?

WE CHOP THE ENDS OFF,

AND THEN THE REST OF IT IS WONDERFUL.

YOU KNOW, IT'S GREAT STUFF.

I TRY TO EDUCATE PEOPLE TO EAT NUTRITIOUSLY.

LUNCH.

[laughs]

THERE ARE HUNDREDS OF THOUSANDS OF PEOPLE THAT ARE GOING HUNGRY,

AND THERE'S NO REASON FOR THEM TO GO HUNGRY.

THE FOOD IS THERE.

WE JUST NEED THE ABILITY TO GET IT TO THEM.

I RESCUED 10 MILLION POUNDS THAT FIRST YEAR.

AND EVERY YEAR, IT HAS GROWN.

NOW WE RESCUE BETWEEN 30 AND 40 MILLION POUNDS PER YEAR.

I'M VERY OPTIMISTIC ABOUT THE FUTURE.

IF WE COULD HAVE A 50,000-SQUARE-FOOT WAREHOUSE,

WHAT WE COULD DO IS RESCUE A LOT MORE OF THE PRODUCT...

SALVAGE A LOT MORE OF IT,

COMPOST SOME OF IT.

I KNOW THAT A DOOR IS GOING TO OPEN UP FOR US,

AND THEN WE CAN REACH SO MANY MORE FAMILIES.

Reed: THE URBAN COLLECTION OF FOOD SCRAPS FOR COMPOSTING

IS ONE OF THE MOST EFFECTIVE THINGS WE CAN DO

TO HELP PROTECT THE ENVIRONMENT THAT WE ALL DEPEND UPON.

MORE THAN HALF OF THE MATERIAL THAT CITIES IN AMERICA

SEND TO LANDFILLS COULD BE COMPOSTED.

WE'RE AT THE FERRY BUILDING IN SAN FRANCISCO.

IT'S FULL OF RESTAURANTS, SHOPS.

CHARLES PHAN IS ONE OF THE BEST RECYCLERS

IN ALL OF SAN FRANCISCO.

AND HE'LL TELL YOU THAT WHERE HE GREW UP,

EVERYTHING WAS A RESOURCE.

HE CALLS HIMSELF THE COMPOST NAZI.

RECOLOGY HAS PROVIDED COMPOST COLLECTION BINS

TO ALL THESE BUSINESSES.

Phan: ALL THE PRODUCE JUST CAME IN TODAY.

TODAY'S MARKET DAY AT THE FERRY BUILDING.

THEN WE SORT IT OUT,

WE PUT IT INSIDE OF OUR WALK-IN, AND WE GIVE THE BIN BACK.

THIS IS PERFECT STUFF FOR THE FERTILIZER.

IT GOES IN THE COMPOST, AND YOU CAN SEE HERE,

THERE'S PAPER; THERE'S COMPOSTABLE.

BUT LITERALLY TEN YEARS AGO WHEN WE MOVED HERE,

NO ONE KNEW HOW TO COMPOST.

IT'S--IT'S A PAIN.

AND YOU'VE GOT TO TELL PEOPLE ALL THE TIME.

YOU'VE GOT BIN UP THE YING-YANG,

BUT IT'S JUST SOMETHING YOU'VE GOT TO DEAL WITH,

AND YOU DO, YOU KNOW.

Reed: FOOD IS THE COMMODITY OF RESTAURANTS,

SO RESTAURANTS INTUITIVELY UNDERSTAND

THAT COMPOSTING MAKES GREAT SENSE.

Phan: WE DON'T HAVE ANY FOOD WASTE,

YOU KNOW, LIKE, WE DON'T THROW ANYTHING AWAY,

UNLESS YOU CAN'T USE IT.

Reed: AMERICANS LEAVE A LITTLE BIT OF FOOD ON THEIR PLATES.

SO ALL THE FOOD SCRAPS GO INTO A GREEN COMPOST BIN.

AND THEN THE STAFF WHEELS THEM DOWN

TO THE COMPOST ROOM.

RECOLOGY HAS PLACED A BIG GREEN COMPACTOR,

A BIG MACHINE THAT COMPACTS THE FOOD.

BY PARTICIPATING IN A COMPOST PROGRAM,

THEY BECOME INSTANT ENVIRONMENTALISTS.

THEY'RE HELPING GROW MORE HEALTHY FOOD

THAT WILL COME RIGHT BACK TO THEIR PREP COUNTER.

THEY'RE PART OF THE ANSWER.

[upbeat music]

♫♫

THE COMPOST COLLECTION TRUCKS GO DOWN TO THE TRANSFER STATION.

AND A TRACTOR THEN MANAGES THOSE LOADS

AND TOP LOADS THEM INTO LARGER TRUCKS.

WE'RE COLLECTING 600 TONS A DAY

OF FOOD SCRAPS IN SAN FRANCISCO.

600 TONS A DAY.

THAT'S A TREMENDOUS AMOUNT OF MATERIAL.

EVERY CITY SHOULD BE COPYING THIS PROGRAM.

THIS IS EXACTLY WHAT THIS COUNTRY NEEDS TO BE DOING.

WE'RE AT JEPSON PRAIRIE ORGANICS,

THE MOST MODERN COMPOST FACILITY IN NORTH AMERICA.

THIS IS THE TIPPER.

THIS IS WHERE OUR TRANSFER TRUCKS COME IN,

AND OUT COMES 25 TONS OF FOOD SCRAPS AND PLANTS.

THIS IS WHERE THE NUTRIENTS ARE; THIS IS WHERE THE CARBON IS.

WE WANT CAPTURE ALL THIS STUFF.

WE WANT GET IT BACK INTO THE SOIL.

WE SEND IT THROUGH A SORTING PROCESS

TO REMOVE ANY ITEMS THAT ARE NOT SUPPOSED TO BE THERE,

LIKE MAYBE A TENNIS SHOE OR SOMETHING FUNKY LIKE THAT.

THEN WE GRIND IT, AND WE BUILD DIFFERENT ZONES.

THE LOADER OPERATOR IS TAKING SOME OF THE INBOUND MATERIAL.

HE'S BUILDING A POD OR A CELL,

AND HE'S BUILDING IT OVER THESE PIPES

DRAWING AIR INTO THE PIPES,

SO ANY GAS THAT'S CREATED BY THE COMPOSTING PROCESS

WILL GO THROUGH THESE METAL PIPES

TO A BIOFILTER SYSTEM

TO MAKE A BEAUTIFUL COMPOST AND HAVE VIRTUALLY NO EMISSIONS.

WE'RE HALFWAY THROUGH THE COMPOSTING PROCESS NOW.

WE'RE TAKING THE MATERIAL AND LOADING IT INTO A SCREEN.

IT'S GONNA SCREEN IT INTO TWO SIZES.

THE LARGER PIECES ARE OVER HERE.

THEY'RE ABOUT THE SIZE OF MY FINGER.

THAT'S TOO BIG.

THAT'S CALLED THE OVERS.

THE UNDERS ARE WHAT YOU WANT.

THESE ARE THE SMALLER PIECES.

THE MICROBES REALLY NOW ARE STARTING TO

BREAK THE MATERIAL DOWN.

THIS IS A WINDROW, A LONG, SKINNY PILE OF IMMATURE COMPOST,

A YOUNG COMPOST.

WE PUT IT HERE TO AGE IT

AND TO LET THE MICROBES DO THEIR JOB.

45 DAYS AGO, THIS USED TO BE BANANA PEELS

AND COFFEE GROUNDS AND CHICKEN BONES.

THIS IS THE STUFF THAT MAKES THE WORLD GO AROUND.

THE COMPOST MASTER IS NOW PICKING UP

DIFFERENT SOIL AMENDMENTS, LIKE REDWOOD SAWDUST

AND RICE HULLS AND MINERALS AND SANDY LOAM.

HE'S TAKING THESE DIFFERENT AMENDMENTS

AND MIXING THEM TOGETHER WITH THE FINISHED COMPOST

TO MAKE A CUSTOM BLEND.

WE'VE GOT TO STOP SENDING RESOURCES

LIKE FOOD SCRAPS TO LANDFILLS.

WE WANT THE STUFF GOING BACK TO WHERE IT CAME FROM,

FROM THE FARM.

Walker: WHEN I SEND TRUCKS OF VEGETABLES

DOWN TO THE BAY AREA,

I'M SENDING NUTRIENTS FROM MY FARM.

SO THEY HAVE TO BE REPLACED.

AND WHAT BETTER WAY TO REPLACE THEM

THAN FOOD SCRAPS FROM SAN FRANCISCO?

IT'S A PERFECT CIRCLE.

ALMOST EVERY COMPOST IS DIFFERENT.

THIS IS FOOD WASTE, SO IT'S HIGH IN NUTRIENTS.

IT ACTUALLY REALLY SOME OF THE BEST COMPOST THERE IS OUT THERE.

WE REINVIGORATED THE SOIL HERE BY APPLYING LOTS OF THIS STUFF.

BEFORE WE WORKED WITH RECOLOGY,

WE WERE BUYING COMPOST FROM DAIRY OPERATIONS.

THEY MADE SOME PRETTY GOOD COMPOST,

BUT IT WAS FROM A CONFINEMENT DAIRY,

WHICH I DON'T REALLY LIKE.

AND WE HEARD ABOUT RECOLOGY,

AND WE WATCHED AS THEY WENT THROUGH THE PROCESS

TO BECOME CERTIFIED ORGANIC.

WE GOT A TRUCKLOAD THE NEXT DAY.

AND THAT'S BACK IN 2000,

AND WE'VE BEEN WORKING WITH THEM EVER SINCE.

WE'RE, LIKE, STOKING A FIRE, AND WE'RE--

HOPEFULLY, FROM A LITTLE, SMALL FLAME,

WE'RE BUILDING A ROARING FIRE,

WHICH IS THE LIFE AND THE MICROFLORA IN THE SOIL.

PEOPLE IN SAN FRANCISCO HAVE GOT TO BE AWARE

THAT IF THEY DON'T SORT THEIR TRASH OUT,

THEN IT CAUSES PROBLEMS FOR US FARMERS.

THAT, ALL IN ALL, BRINGS IT AROUND

FOR THE PEOPLE OF SAN FRANCISCO NOT ONLY TO HAVE GREAT FOOD

BUT TO HAVE IT GROWN WITH ORGANIC COMPOST

PRODUCED FROM WASTE FROM THE CITY.

THAT'S WHAT WE CALL RECYCLING, ISN'T IT?

Thorburn: THE PROBLEM IN NEW YORK CITY

AND THE PROBLEM ACROSS THE COUNTRY IS,

WHAT DO WE DO WITH OUR FOOD WASTE?

NOBODY WANTS TO HAVE IT IN YOUR HOUSEHOLD.

YOU DON'T KNOW WHAT TO DO WITH IT.

IT'S A HUGE ISSUE.

I THOUGHT TO MYSELF, "WELL,

PERHAPS THERE'S AN OPPORTUNITY HERE."

THEN I THOUGHT, "WELL, HOW AM I GOING TO BE HANDLING

ROTTING FOOD?"

THAT'S WHEN I CAME ACROSS THE JAPANESE METHOD

OF FERMENTING FOOD WASTE CALLED BOKASHI.

THE CITY IS LOOKING TO EXPAND

THEIR COMPOSTING.

WE'RE USING OUR FOOD WASTE TO AMEND

THAT RATHER NASTY-LOOKING SOIL OUT THERE,

THOUGH I HAVE TO SAY, IT'S LOOKING PRETTY GOOD

WITH ALL THAT GRASS ON IT.

BOKASHI IS THE JAPANESE METHOD

OF FERMENTING FOOD WASTE.

INSTEAD OF THROWING YOUR FOOD WASTE

INTO THE PLASTIC BAG TO GO OUT TO THE TRASH,

YOU THROW IT INTO AN AIRTIGHT BUCKET,

AND THEN YOU ADD THIS BRAN.

AND THE BRAN HAS IN IT EFFECTIVE MICROORGANISMS.

YOU CAN TELL THAT IT'S WORKING BECAUSE OF THE WHITE FUNGUS

THAT'S ALL AROUND THE FOOD WASTE.

YOU CAN CHANGE ROTTING FOOD.

YOU CAN DO SOMETHING ELSE WITH THE FOOD.

YOU CAN PICKLE IT.

WE'VE DILUTED THE MOLASSES HERE A LITTLE BIT,

AND NOW WE'RE GOING TO ADD THE EM-1.

THESE ARE NATURALLY OCCURRING MICROORGANISMS

THAT ARE IN YOUR GUT.

THE MAGIC OF MAKING THIS BRAN IS TO BRING ALL OF THESE

EFFECTIVE MICROORGANISMS TO THE FOOD WASTE

SO THAT WE CAN PICKLE THE FOOD WASTE,

PRESERVE IT, AS IT WERE.

SO I'M GONNA PUT 4 CUPS OF OUR MAGICAL ELIXIR,

MIX IT JUST TO MAKE-- TO DAMPEN ALL OF THE--

OF THE BRAN.

THEY LIKE THE SWEET STUFF.

SO DO I.

HERE'S THE BRAN.

BEAUTIFUL.

AND LEAVE THAT FOR A COUPLE OF WEEKS TO FERMENT,

AND THEN IT'S GOOD TO GO ONTO YOUR--

ONTO YOUR FOOD WASTE.

ON THE FIRST SATURDAY OF THE MONTH,

I COME THROUGH,

AND I'M GONNA PICK UP YOUR FOOD SCRAPS.

ALL RIGHTY.

NOW, HERE WE GO.

[light music]

woman:♫SUSPICIOUS PACKAGE♫

♫YOU CAME TO ME♫

♫LIKE A LIGHT THROUGH THE SKY♫

♫YOU CAME TO ME♫

- THE ENTIRE URBAN DIET CAN GO RIGHT INTO THIS BUCKET.

HI THERE.

HOW ARE YOU?

woman:♫OH, HOVER BACK♫

♫OH, YES♫

♫OH, WHY♫

♫WON'T YOU HOVER BACK♫

♫HUMMINGBIRD♫

- COME ON IN.

- HOW'S IT GOING?

- GREAT.

- HEY, JESSICA.

- HI.

HOW ARE YOU?

- HOW ARE YOU DOING?

Jessica: EVERY TIME WE PUT OUR VEGETABLES IN,

WE'RE SUPPOSE TO SPRINKLE A LITTLE BIT

OF THIS BRAN IN THERE.

- THIS WAS LAST NIGHT'S DINNER, SOME FLOWER STEMS,

ANY PLANT MATTER THAT WE'VE GOT.

Jessica: WHAT IT DOES IS, IT SORT OF PRESERVES

THE VEGETABLES A LITTLE BIT,

SO I THINK OF IT A LITTLE BIT LIKE A PICKLING PROCESS.

IT JUST PREVENTS IT FROM GOING THROUGH A ROTTING PROCESS.

Thorburn: IT'S LIKE THIS WONDERFUL

LITTLE, YOU KNOW, CYCLE.

HELLO.

woman: WE HAVE A LOT OF FOOD SCRAPS,

AND IT JUST SEEMED LIKE A LOT OF WASTE

WAS JUST SITTING IN THE GARBAGE.

WHAT I ORIGINALLY USE TO DO IS TAKE MY FOOD SCRAPS ON THE TRAIN

TO THE FARMERS' MARKET ONCE A WEEK TO TRY TO DUMP IT THERE.

IT'S REALLY COMPLICATED, ESPECIALLY IN THE SUMMERTIME.

YOU CAN SMELL THAT.

woman:♫HUMMINGBIRD♫

♫DA-DA-DA-DA-DA-DA♫

- ONCE I COLLECT THE BUCKETS,

I TAKE THEM OUT TO THE GOLF COURSE.

woman:♫HOVER OVER ME♫

♫HUMMINGBIRD♫

♫DA-DA-DA-DA-DA-DA♫

- SO HERE'S A BUCKET, WHICH WE'VE JUST OPENED,

AND HERE'S SOME OF THE BRAN

THAT HAS THE MICROORGANISMS IN IT.

I JUST LOVE TO REFER TO MYSELF AS "THAT BUCKET WOMAN."

AH.

EMPTY A BUCKET IN HERE,

AND ONCE YOU'VE EMPTIED IT, GREAT,

AND WE'LL JUST TAKE IT STRAIGHT TO THE WATER OVER THERE.

I'LL BRING THE BIG CREW TOGETHER.

WE'LL OPEN A 100, 200 BUCKETS.

THIS IS SORT OF THE NASTIEST MOMENT,

ACTUALLY, OF OUR COMPOSTING.

WE ADD THE FERMENTED FOOD WASTE

WITH THE SAWDUST AND SOME SOIL,

AND WE WANT A COMBINATION HERE

OF ABOUT ONE PART OF FOOD WASTE

TO ONE PART OF SAWDUST.

WE'VE GOT TO JUST COVER THIS

AND LET THE WORMS DO THE WORK, AS THEY SAY.

I JUST LOVE BEING OUT AT THE GOLF COURSE.

I JUST LOVE THE GREEN.

I LOVE THE SEA BREEZE.

THEN JUST TAKE THIS AND RUN IT TO THE EDGE.

NOW, THIS PILE HAS BEEN COOKING

FOR ABOUT TWO, THREE MONTHS.

THEY'RE TRYING TO MAKE THEIR GOLF COURSE

THIS GROWING COMPOSTING FACILITY.

SO WE'RE JUST GOING TO PUT SOME ONTO THE SCREEN HERE.

WHAT FALLS THROUGH THE SIFTER IS GONNA GO OUT

TO THE GOLF COURSE.

WHAT DOESN'T WILL GO BACK INTO THE PIT.

woman:♫HUMMINGBIRD♫

♫DA-DA-DA-DA-DA-DA♫

♫HUMMINGBIRD♫

♫DA-DA-DA-DA-DA-DA♫

Thorburn: I JUST HAVE FALLEN INTO THIS COMPLETELY NEW LIFE

AS A COMPOSTING QUEEN.

woman:♫HUMMINGBIRD♫

Thorburn: WHAT ELSE CAN I DO WITH IT

IF I DON'T THROW IT OUT THE WINDOW FOR THE GARBAGEMAN?

woman:♫HUMMINGBIRD♫

♫HOVER BACK, OVER ME♫

♫HUMMINGBIRD♫

♫DA-DA-DA-DA-DA-DA♫

♫HUMMINGBIRD♫

Reed: WE'VE GOT TO UNDERSTAND THE SCOPE OF A PROBLEM

IF WE'RE GONNA DO SOMETHING ABOUT IT.

WE'VE GOT TO TREAT FOOD AS WHAT IT REALLY IS.

IT'S AN IMPORTANT, VALUABLE RESOURCE.

Thorburn: HOW WE MANAGE OUR WASTE

TELLS US SOMETHING ABOUT WHO WE ARE.

Soto: IF YOU DON'T CARE, THEN WHAT ARE WE HERE FOR?

WHAT ARE WE LEAVING BEHIND?

- ONE OF THE THINGS ABOUT BEING AN ACTRESS

IS THAT YOU JUST DO EVERYTHING.

I MEAN, IT'S A PERFORMANCE, EVERYTHING.

LIFE IS A PERFORMANCE.

HELLO, DARLING.

HOW ARE YOU, SWEETHEART?

ANGEL.

IT'S LIKE EVERYTHING HAS GOT TO BE UP AND WONDERFUL AND CRAZY.

SO THAT--THAT WHOLE SPIRIT OF ADVENTURE IS LIKE,

"YOU KNOW, I'M JUST GOING TO GO.

"I'M NOT--NOBODY IS--I'M NOT--

"DON'T FUSS WITH ME ABOUT RULES AND REGULATIONS.

NO.

I'M DOING IT.

I..."

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