Importance of Using Leftovers

How interesting to read Christopher Nyerges’ article on trash-can food pickers (“Trash-Can Food Pickers Point Out Our Wastefulness,” Other Views, Sept. 29). He surely knows what he is writing about.

My husband and I waste nothing in our household. Both of us, coming from Depression-era families, have learned to utilize our foodstuffs in appetizing ways. I make “one egg plus” omelets--sauteing a bit of this and a little of that to be folded into breakfast eggs. I also use canned and packaged soups--diluting them two to three times as recommended on the directions and adding left-over vegetables, pasta, rice, grains, etc. All delicious and full of vitamins, minerals and good stuff.

We contemplated opening a restaurant called Et Al. A pun, we know, but also a needful place in this era of conspicuous consumption!

PAULINE N. COWLE

Pacific Palisades