Like so many others in the restaurant industry, Camilla Marcus felt the stress of the pandemic after closing her business, which was the first certified zero-waste restaurant in New York. Today, it lives up to her name, West~Borne, with a new venture focused on zero-waste, plant-based provisions.
Marcus’ array of nourishing snacks, spices and pantry staples echoes the values of mindfulness and sustainability that inspired his upbringing in Los Angeles. We spoke with Marcus from West~Borne and the choices she makes in her kitchen at home.
“I like to do a little thing I call ‘playing jazz in the kitchen.’ Part zero waste, part creativity – this is when I take any leftover or edible food scraps (think broccoli stalks) to create a meal tune. donabe, which I also like to use to make rice. Perfect every time.”
“Composting can seem a little overwhelming for anyone just getting started. I’ve found that a simple trash can makes it easy to store food scraps and West~Bourne pouches (yes, they’re compostable). Small steps make big changes.”
“I do my best to buy vintage as much as possible when it comes to my home, and I’m a big fan of finding vintage wood for my kitchen. Whether you’re shopping at a market, store, or online, search and organize as many vintage wooden boards, spoons, rolling pins and bowls as you can find.
“Part of sustainable living is storing leftover ingredients efficiently. I love these glass jars for storing sauces, soups, vegetables and more. They’re also great for storing citrus fruits and/or pickles.”
“After eliminating single-use paper products, these have become a staple in my home. They’re durable, washable, and perfect for any messes.”
“It’s the pot that gets better with time. Perfect for almost any meal, a Staub Dutch oven is a prime example that quality is better than quantity.”
“A microplane is one of my kitchen gadgets that I can’t live without.”
“There’s nothing more cozy and comforting than the smell of an open fire. I stock up on these candles. It’s my favorite way to set the mood when cooking or dining. with family.”
“I’m currently pregnant with baby number three, so I’ve swapped my usual glass (or two) of wine – for the creative process – for my all-time favorite soft drink, Ghia. Made from plants, Ghia gives me all the energy without alcohol.”
“I always start cooking by setting the mood with the perfect playlist. Usually it’s a jazz or hip-hop record, but whatever plays sets the tone for the meal I’m preparing and the shared experience that we have around the table.”
“Revamp your pantry with our sustainably sourced spices. These home cooking essentials in reusable and upcycled glass jars will inspire you to unlock the superNatural power of vegetables.”