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CALL IT “company’s coming effect”: the bloating of the grocery bill that seems always to accompany hosting endeavors. Why not turn a Sunday lunch into a clean-out-the-fridge occasion instead?
That’s Katie Button’s strategy. The chef-owner of Cúrate in Asheville, N.C., became committed to reducing food waste after opening a second restaurant in town, Nightbell, which focuses on the food of Appalachia. “A big part of the culture of Appalachia is trying to save everything,” she said. “So we started looking at the whey…