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Wasted food is not only bad for the environment; it’s bad for your wallet too. Chef Dan Barber of Blue Hill in New York is in the TODAY kitchen to demonstrate recipes that use every bit of your ingredients: a “burger” made from pulp left over from juiced vegetables, and a dish made from broccoli stalks.
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Chef Dan Barber Makes A Juice-Pulp Burger And Broccoli Stalks: Recipes That Don’t Waste Food | TODAY