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Home Design October 2

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By Times Free Press Staff October 2, 2010 1 min read

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Dough-nations and Weird VeggiesTrying to prevent food waste is a passion for some

Rebecca Steinhice is part of the family that runs Wheeler Orchards atop a mountain near Dunlap, Tenn. In her great-grandmother's recipe, she uses weirdly shaped or slightly blemished apples and grapes for Tomato Watermelon Onion Hash, pie, jams and jellies. Food waste was not an option for the orchard's thrifty founders.Rebecca Steinhice's family has owned Wheeler Orchards atop a Dunlap mountain for generations. Her great grandmother created recipes for jams, sauces, pies and butters designed to use blemished and mushy apples rather than wasting the homely fruit. Here, Steinhice treats a visitor to Apple Tomato Onion Hash.

Madeline Barker, 2, is thrilled at the sight of newly picked apples with their bright colors, smooth skins and perfect shapes. Wheeler Orchards knows customers might be less enthused by weird shaped apples or those with small bruises. It sells those orphan apples to an organic pig farm rather than toss them.Even customers as young as Madeline Barker, age 2, are delighted by smooth, gleaming ruby red and bright yellow apples just harvested at Wheeler Orchards in Dunlap, Tenn. But the farm also has found good uses for its tasty but less-pretty fruit. It donates some to an organic pig farm where the hogs grow chubby from the fruit humans snub.

Lt. Ken Griffey, Jr., Salvation Army 614 Corps officer, is photographed in his office at the Salvation Army on Wednesday, Sept. 30, 2015, in Chattanooga, Tenn.

Lt. Ken Griffey, Jr., Salvation Army 614 Corps officer, is photographed in his office at the Salvation Army on Wednesday, Sept. 30, 2015, in Chattanooga, Tenn.

A client selects a bakery product for breakfast at the Salvation Army on McCallie Avenue on Thursday, Oct. 1, 2015, in Chattanooga, Tenn.

Gerald Gaines stocks a display case with bakery products for breakfast at the Salvation Army on McCallie Avenue on Thursday, Oct. 1, 2015, in Chattanooga, Tenn. Clients are given a cup of coffee and a bakery item that was donated by either Starbucks of Panera.

Salvation Army Lt. Ken Griffey, Jr., looks at some of the individually wrapped bread products that will be served to clients at the the Salvation Army on McCallie Avenue on Thursday, Oct. 1, 2015, in Chattanooga, Tenn. Griffey collects leftover bread products from local Starbucks and Panera restaurants and shares them with the Community Kitchen.

Brothers Richard and Roger Gordon co-founded Food Cowboy, an app that links charity food pantries to big-rig drivers who unexpectedly need to donate fresh fruits, veggies, milk, meat and bread. The brothers hope Southeast Tennessee and North Georgia food pantries will use their free app and reap the donations.

Lt. Ken Griffey, Jr.,, center left, talks with people during breakfast at the Salvation Army on McCallie Avenue on Thursday, Oct. 1, 2015, in Chattanooga, Tenn. Donated bakery products are seen at right.

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