Palace Recycling by Kat Gibbons, Palace Line Cook
Being from a small town in northern New Jersey, moving to Seattle in the fall of 2004 was a big adjustment. People were different, the neighborhoods were different, and the attitude towards the environment was different. It wasn’t until I moved here that I realized the power, the importance, the obsessive compulsive nature of recycling.
Within a year, I had gone from throwing everything away, to designating different brown (recycled!) paper bags for plastic, cans, and glass. If I drank a can of Fresca, I would wait until I saw the proper receptacle in which to toss it. And then, at the last restaurant I worked in, my sous chef kept talking about this mystical concept commonly known as composting.
“Pardon?”
This was a completely new idea to me. It wasn’t until I came to the Palace Kitchen that I was actually exposed to the marvel of environmental modernism. There were separate containers for different recyclable materials, containers for food, buckets for oil to be used for biodiesel, everything separated and organized to be sent away to different places to be made into something else, used for something to make our world better. It’s one of the things that I love about the company that I work for. Not only to learn things about food, the inner workings of a solid kitche, but to learn about caring for the environment in a world filled with carelessness is something I find pretty valuable in this industry.
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