A growing number of elite chefs are seeking new ways to turn vegetable and greens scraps into gourmet accompaniments, says chef Brandon Baltzley. The move reflects a desire to lower food waste by treating vegetables in the same way most chefs look at meat. "The nose-to-tail mentality is rarely applied to fruits and vegetables. But why not? I resolve that a carrot should be looked at in the same way a pig is," he writes.