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Please direct all media inquiries to Jim Yeager at breakwhitelight public relations.
By Josie Adams
Chefs Sara Kramer and Sarah Hymanson of Los Angeles’ produce-driven, untraditional falafel joint in Grand Central Market, Madcapra, are pros at minimizing waste in their kitchen. Their trick? It isn’t rocket science; they just don’t throw anything away, and have fun experimenting with making the most of every part of a vegetable.
Madcapra’s slogan is “Because vegetables,” so it’s no wonder they’re experts at making underutilized veg sing. We caught them creating a new dish for their menu using leftover herb stems and the greens from radishes, turnips, and cauliflower. They decided the best course of action was to steam them up, chop ’em up, and put it on toast. But they don’t leave it at just that. They mix the greens with aged butter and pickled chiles, and pile it all atop a slice of crispy toast with a thick smear of labneh.
And that’s what we call a toast worth drinking to.
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