{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace606d68b7ce6ffb116aac?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"848: Kendal Mitchell Turns Eggshells Into Servingware: A Design Intervention for Food Waste","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/5556041885cd7d9e2f1153e0e884295c.jpg?height=200","description":"<p><strong>Kendal Mitchell </strong>is a chef and biomaterials designer based in Brooklyn. Her <a href=\"https://www.instagram.com/kendalxmitchell/\"><u>Instagram series</u></a> Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste. </p>\n<p><em><strong>Subscribe</strong></em><em>:</em><em><strong>&nbsp;</strong></em><a href=\"https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2\">⁠⁠<em>Apple</em></a><em>,&nbsp;</em><a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg\">⁠⁠<em>Spotify</em>⁠⁠</a><em>,&nbsp;</em><a href=\"https://www.youtube.com/@ThisIsTASTE\">⁠⁠<em>YouTube</em></a></p><p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}