In this unique class, students will learn about which vegetables can be regrown indoors and outside, from grocery store cuttings!  We'll also tackle some waste reduction strategies for food prep, like figuring out clever ways to use more of each food (broccoli stalks = slaw, onion peels = veggie stock, etc!)  This is a no-supply class (except a piece of paper and a pen), which makes it great for when you're traveling!  Any experimentation with veggie starts or waste reduction will happen...