A fairly common scene: grocery and food market patrons judiciously select their produce from pristine displays. And what happens to the fruit that isn’t selected? The produce with a slight blemish or a unique shape. More often than not, it ends up as food waste in a landfill, which is both harmful to the environment and wasteful. 

One effort to combat this? Beer. 

Atlas Brew Works of DC has partnered with Food Rescue US-DC to brew a beer using rescued stone fruit from different markets. Daniel Vilarrubi, Director of Brewing Operations joins the show to describe the process. He also talks about partnering with RavenHook Bakehouse to use their leftover bread in brews. 

Colleen Gillespie also returns to the show as she is now the Site Coordinator for Food Rescue US-DC. She describes different ways markets, restaurants, hotels, and other food production sites can help combat food waste.  An ongoing conversation on this show is how breweries are stewards of the community, and this is a prime example. 

Shoutouts: Food Rescue US-DC, Atlas Brew Works (soon-to-be) NEW location at Carlyle Crossing in Alexandria, VA, Andy’s Pizza, RavenHook Bakehouse, Silent Neighbor Export Stout winning GOLD at the 2023 World Beer Cup! 

Sarah Jane Curran
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Sarah Jane (SJ) Curran kicked off her love of beer while studying at The Culinary Institute of America. She continued her education with a Masters from NYU, where she focused her research on beer history and education. She was the beer director at Eleven Madison Park in NYC and General Manager at Churchkey in DC. She taught beer classes for Cornell University and AGMU systems. Currently, she is the Sr. Beverage Manager for Global, US, and Canada for Marriott International. Beer Me! makes her very happy, almost as happy as she is drinking rauchbier.