The idea to serve our stocks and broths on tap was born out of a desire to operate with the least amount of waste possible. We waste practically nothing in our production process and wanted to find packaging that we could feel good about. At our market stand, we dispense our products into refillable 16 and 32 oz glass jars. Our customers pay a small deposit on their first jar, then refill it whenever they like at a discounted rate. Many of our stocks and broths are also available in frozen 20 oz pouches at our stand in Lancaster’s Central Market.
Stocks are traditionally made from the scraps of the week’s meals – the carrot tops, onion roots, mushroom trimmings. At Crowded Kitchen we use only the best, most flavorful parts of our ingredients, and we pass our scraps along to professor Zeshan Ismat over at the Biogas Project so she can turn them into fuel for cooking, powering motors, illuminating homes and more. She and her team collect food waste from receptacles placed at local food establishments like ours, and then collect the methane (“biogas”) and effluent (great fertilizer!) that is released as the collected waste decomposes. Professor Ismat’s biogas “digesters” can produce enough gas every day to power a cook stove for over an hour, and we’re committed to helping her get them into the homes of the people who need them in Appalachia and around the world.