LOS ANGELES MAGAZINE

Inside the Brilliance of the Zero-Waste Cocktail

Providence’s head bartender Kim Stodel never saw himself as an environmentalist, but when inspiration strikes, you go where it leads you. “It was something that I had been working towards a long time but didn’t know it,” Stodel said. While the bartender was used to creating cocktails using the same ingredients found on the Providence food menu, he hadn’t thought of using kitchen scraps until he was pushed by the cooks to make his own candied ginger garnish. “I was throwing out all of these scraps,” he said. “I thought how do I make a garnish out of that?””

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