After slicing our smoked salmon, we use the skin/scraps for our smoked fish and parsnip chowder. We salt and smoke the “tail” ends of our ribeyes to make a beef bacon. We dehydrate our veggie and fruit scraps for chutneys, fruit powders and coatings. In these days of rising costs and customer price ceilings, we are pushed to create. This is certainly nothing new to the independent, but it is sometimes overlooked.