Chef Helga Cooks at the Berkeley Farmers’ Market, July 8 & 11

At the Berkeley Farmers’ Markets, Chef Helga Alessio demonstrates cooking in ways that save food from being wasted in a program created in partnership with StopWaste. (Photo on left courtesy of the Berkeley Farmers’ Market)


Did you know that 35 percent of all edible food is wasted in the United States and that 25 percent of the food we bring home winds up in our garbage bins? You could save time and up to $1,500 a year for a family of four by making the most of your food as you create delicious dishes for your table.

On Saturday, 11am–1pm at the Downtown Berkeley Farmers’ Market and Tuesday, July 11, 3–5pm at the South Berkeley Market, Chef Helga Alessio, a graduate of the StopWaste Environmental Educator Training program, demonstrates how to cook using every nutritious part of each ingredient you get at the market. At both hands-on demos, held in partnership with Stop Food Waste, you’ll learn about meal planning, shopping, food preparation, cooking, and food storage and come away knowing that healthy eating is fun and accessible. By employing StopWaste’s tips, you can learn how to save time and make food last longer while saving water, energy, and resources. Sign up in advance to receive recipes, shopping lists, and updates for each demonstration.

Come watch Chef Helga save food as she cooks, but if you can’t wait (or missed the demos), you can try the following recipes and learn as you go!

Photo by Adam Hornyak (tQJrHa43aFs-unsplash)

Avocado Chocolate Mousse


Photo by Helga Alessio

Spicy and Sour Tomatoes


Photo by Alesia Kozik (pexels-6546566)

Carrot Top Pesto


Photo by Edible East Bay

Warm Greens with Peaches