
When I was just 8 years old, my family went through a time when food was not plentiful, and my mom had to find ways to prepare anything that was useful in some way. She was and still is a master at making food stretch and go twice as far and sometimes more. Everything I know is born from what she taught me then and I’ve continued to learn as I raised our 6 children.
For the past 27 years, I’ve volunteered with a food bank, seen how many other food banks operate, cooked for children’s camps with tight budgets, and helped friends find ways to stretch their dollars and the food they buy. It’s been my desire for some time now to do a series I am calling Food Salvaging. If there is not enough money to buy the food we are used to, it is time to find ways to just get enough food. Dinner tonight isn’t about what I feel like eating but about what is there that we can make a meal out of. So, this is not a series where we check dates, etc. It is more about how to use foods that are a bit outdated, a bit wilted, maybe with bad spots to cut off, or parts of food that we normally throw away but could be used to add nutrition to our family’s menu.
It has been my experience that, wherever there is a crowd of people for a meal, a lot of food gets thrown away. This is often just an unavoidable situation, but if you are at such a function, offer to help clean up, and offer to take any food that is going to be tossed! We’ve eaten some tremendously great meals from leftovers that were going to be thrown away. (I know, there are people who absolutely refuse to eat leftovers. I’m sure they have their reasons, but if you are in a food famine, leftovers will be considered a precious gift.)
So, for my first example of food salvaging, I will use an incident that recently happened to me. I was asked to help at a dinner that had a lot of smoked meat. Due to a mishap in the cooking, some of the chicken had gotten very well done and was held back with hopes of not needing to serve it. Some did end up getting served but there were a few pans that ended up being leftover and were going to be tossed. I brought some home and here is how I used it.

Chicken cooked this much tends to be dry, but remains usable. I selected a few of the larger pieces (because they would be the least dry) to have for dinner and heated them up to go with sweet potatoes and blackened okra. A little honey mustard to dip the chicken pieces in would be a great addition here, if you have some, or you can make some by adding a bit of sweetener to some mustard and a splash of milk.

After we ate, I took the rest of the chicken pieces and deboned it, keeping the best parts of the meat. Some were too dry and hard to really be eaten. The bones were discarded, the skin and cartilage were put into our chicken scraps box, adding great protein to our chicken’s diet. The salvageable meat was put into my food processor with some onion and garlic and processed well to make into chicken salad. I used some of my homemade relish, mayo, and a bit of Greek yogurt but I didn’t have quite enough mayo. To finish it off, I found some honey mustard in the fridge (that incidentally also came from a different event that had leftover food) and added it. Honestly, it was some of the best chicken salad we’ve had. The next day, I went to get the leftovers for lunch, and my daughter was smirking at me because she had gotten to it first! It was that good!



So, if you have a church potluck, and friend or neighbors wedding, or an opportunity to help at some other event, jump in and help out. The help will be much appreciated, you will feel great to have been a help, you might make a new friend (I’ve found great friendships are formed with working together with someone on a volunteer team), and you just might bring home some food that will help relieve the food insecurity in your household for a meal or two.
Psalm 146 tells us that the LORD gives food to the hungry. Sometimes we have to think a bit differently to be able to recognize His provision.
Videos Coming!!
Right now, I only have one YouTube video and it’s about Fermenting Okra, but my Food Salvaging Videos should begin posting soon. To be sure you don’t miss any, here’s a link where you can subscribe to my channel for when they start going up.




