Gus Nations of Teaneck saves carrot peels. And garlic peels. And onion peels. Not for a compost pile, but for his homemade stocks.
“I’m spending literally zero,” said Nations, a chef at Le Gourmet Factory Cooking School in Englewood. “I’m getting a natural, no-preservative, no-junk product that otherwise would have ended up as garbage-can filler.”