91���˵���

LITTLE CURRENT—Cheryl Mazak is a registered massage therapist with a practice in Little Current, but as is the case with most people, she is so much more than her work title suggests. She’s also an artist, and in her spare time, though one wonders how much spare time she could possibly possess, Ms. Mazak strives to utilize every scrap of food that comes into her kitchen. In a recent phone interview, she shared some of the ways she minimizes waste when cooking. So, sit back and take note of her practices and you too can save money on costly cleaners and fertilizers among other things, leaving little for the compost and the landfill. 

  “Here are some of the things I do,” she said, jumping right in: “Stop buying apple cider vinegar and make it yourself. It’s easier than you think. Don’t throw away those apple peels and cores! Just toss your peels and cores into a glass jar, add sugar water (2 Tbsps sugar for every cup of water). Let it ferment. Make sure the fruit peels are submerged or stir every day or two if you don’t have glass weights to keep them submerged. Cover with a cheesecloth or towel and elastic band to keep it tight to avoid fruit flies. In a couple of weeks, remove the peels and cores and let it sit for another 4-6 weeks, undisturbed and away from sunlight. How long you keep it in a second ferment stage is up to your liking.” 

  Citrus peels added to your apple cider vinegar will make a citrusy smelling cleaner. “I soak the citrus peels in vinegar for a few weeks (or longer depending on the strength you like). Make sure they are submerged so that you don’t get mold,” Ms. Mazak advised.