Both Annie and Paul are vigilant about not wasting anything that we bring into the kitchen. Today, in their #wasteless series epicurious talked to Annie about cooking the whole vegetable, from stem to core. In the article Annie talks about learning to cook without waste early on. "My grandmother, who was born during the first war and raised kids during the second, taught me to cook....Pie crust trimmings were made into small pastries, vegetable trimmings were turned into stock. Today, I have two additional reasons to get the most out of what I buy - my kids. Finally, I understand my grandmother!"