With nearly half of all produce in the United States thrown away, the National Watermelon Promotion Board (NWPB) is teaching consumers how to use the whole watermelon, from nose to tail. In May, we trucked over to Meredith Publishing in Des Moines, Iowa, to treat a roomful of national food editors to a Watermelon Butchery & Cooking Class.
Led by Stephanie Barlow, senior director of communications for NWPB, the class overviewed proper watermelon selection, best cuts and how to achieve zero waste with the beloved cucurbit. Each of our 24 guests saw firsthand that the rind doesn’t have to be relegated to the compost bin. Instead, they learned how to make their own jars of pickles using the watermelon rind!
Let’s just say the juices were flowing. After an inspirational – and somewhat messy – class, editors were treated to a buffet-style lunch that highlighted watermelon’s health benefits and myriad applications, from Poke Bowls and “Cupcakes,” to Snowman Carvings and Rind Stir Fry.
Better Homes and Gardens immediately got into the watermelon spirit, posting “5 Genius Tricks to Pick the Perfect Watermelon” – perfectly timed as we jump into summer – and we were thrilled to see additional articles pop up sharing the use-the-whole-watermelon trend (check out Extra Crispy: “Instant Pot Watermelon Rinds Are the Snack of the Summer”).
For tips on how you can #UseTheWholeWatermelon, NWPB has you covered. Let’s make it a waste-free summer!