Joanie's Philosophy
"I'd like to see technology help with food waste. That would be the highlight of my life."
The Story Behind This Platform
Joanie doesn't cook from recipes. She cooks from her fridge. Every meal begins with the same question: "What do I have that might go bad?"
This isn't about perfection or planning. It's about resourcefulness — seeing what you have as an opportunity, not a constraint. A wilting bunch of spinach becomes sautéed greens. Leftover chicken transforms into fried rice. Vegetable scraps simmer into rich stock.
Joanie's approach comes from a lifetime of gardening, cooking, and caring about where food comes from and where it goes. She sees the connection between soil, plant, table, and compost. Nothing is wasted because everything has value.
When she said, "I'd like to see technology help with food waste," it wasn't a casual remark. It was a vision. This platform exists to embody that vision — to help you cook the way Joanie cooks, with flexibility, creativity, and zero waste.
Core Principles
FIFO: First In, First Out
The oldest ingredients get used first. It's that simple. Check your fridge regularly, move older items to the front, and plan meals around what needs using up.
In practice: That head of lettuce from Tuesday comes before the one you bought Friday. The carrots starting to soften get roasted tonight. The chicken from Monday's dinner becomes Wednesday's fried rice.
Zero Waste: Everything Finds a Home
From wilting lettuce to vegetable scraps, everything has a use if you know where to look. Sauté aging greens. Save veggie peels for stock. Compost what truly can't be eaten.
In practice: Herb stems go into stock. Carrot tops become pesto. Chicken bones simmer for broth. Overripe bananas get frozen for smoothies. The goal isn't perfection — it's progress.
Resourcefulness Over Perfection
A "perfect" recipe that requires a shopping trip isn't better than an imperfect one made with what you have. Substitutions aren't compromises — they're creativity.
In practice: No butter? Use olive oil. No lemon? Try vinegar. Missing an ingredient? Ask what it's contributing (acid? fat? bulk?) and swap accordingly. Cooking becomes a conversation with your pantry, not obedience to a recipe.
🌱 Garden to Kitchen to Compost
Joanie's philosophy extends beyond the kitchen. She sees the full cycle:
This circular thinking — understanding that food comes from somewhere and returns somewhere — creates respect for ingredients and urgency about not wasting them.
🖥️ Why Technology Matters
Most recipe platforms encourage consumption: browse beautiful photos, plan perfect meals, shop for specialty ingredients. That's the opposite of what Joanie does.
This platform is different. It asks: "What do you have?" instead of "What do you want?" It suggests substitutions instead of demanding precision. It celebrates resourcefulness instead of perfection.
Technology should help you waste less, cook with confidence, and see your fridge as full of possibilities — not obligations. That's what Joanie meant. That's what we're building.
Ready to Cook Like Joanie?
Start by telling us what's in your fridge. We'll show you recipes that work with what you have — with substitutions for what's missing.
What's in Your Fridge?