We’re dropping into the kitchens of some of our nearest and dearest friends—each decked out with a Mill, their One Easy Thing to make an impact from home. Read on for their low-waste and low-stress tips.

Camille Becerra

Chef Camille shares inspiring, seasonal, innovative recipes at her Substack Bright Cooking and in her cookbook. For any scraps, she supports a local community composter like Lower East Side Ecology Center.

“I’ve been composting for years — first dropping scraps at LES Ecology Center, and then my local farmers market. Since getting our ‘Millie’, I’ve gone from going every three days to just once every two weeks!”

Mandela Cocores

Any meal that Mandela Cocores creates for Welcome Home is nourishing and enriching. For families and postpartum parents, it’s a true gift.

When you need a last minute, low-waste dinner, consider making her Rainbow Veggie Noodles. “I just toss my favorite noodles with whatever seasonal veggies I have like 
bell peppers, zucchini, or carrots. Then I whip up a light sauce with olive oil, garlic, lemon juice, and a pinch of red pepper flakes. It’s a fantastic way to use what I have and really brings out the natural sweetness of the vegetables.”

Dan Kluger

While you’ll only find perfection at his New York restaurants Loring Place and Greywind, for chef Dan Kluger comfort and simplicity reign supreme when cooking at home. Luckily, Mill fits right in, making keeping food scraps out of the trash so easy.

“I don’t sweat the small stuff at home — I won’t peel the potatoes for mashed, and I’m not stressing about perfect knife cuts. For dinner at home, that kind of perfection isn’t necessary.”

Katherine Lewin

Stepping into Katherine Lewin’s Big Night stores is like entering the dinner party of our dreams. Looking for actually interesting dinnerware? They’ve got you. Want to spruce up your martinis? Glasses at the ready. Making a last minute spread? Fridges full of the most delicious treats. 

And the creativity continues even after the dinner party wraps. “I’m obsessed with ‘nextovers’! I get weirdly excited about finding the perfect use for a leftover in my next meal — like a game of how can I reuse this? Last week I ‘nextovered’ a dijon vinaigrette into a creamy dreamy caesar salad (by adding just a little bit of mayo and grated parm).”