Culture

Overstocked Pantries Are Food People Problem #1

Bon Appétit staffers have overstocked pantries—beans, canned food, cookie decorations—and it's becoming a Serious Issue. Click through to see what we mean
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"My girlfriend told me last night that I have 36 hours before she breaks up with me." That's what Amiel Stanek, assistant to BA's editor in chief, told us in a meeting yesterday. The reason? Fermented cabbage. And that, Friends, is what we call #foodpeopleproblems.

Our staffers have a lot of them, starting with pantries overstocked with Parmesan rinds, miso, and other quite particular items. Click through the photos above for a peek inside our editors' pantries, and to see what we mean by #foodpeopleproblems.

Then commiserate with us. Tell us yours over on Twitter.

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    1/8

    "Last night I was organizing all my grains into clear jars. Enough said." —Carla Lalli Music, features and food editor

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    2/8

    "The tea situation is out of control." —Dawn Perry, senior food editor

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    3/8

    "I know I'm supposed to use my Parmigiano Reggiano rinds to make soup, but I never make soup. Consequently, I have 9 rinds in my cheese drawer, just aging away." —Adam Rapoport, editor in chief

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    4/8

    Restaurant and drinks editor Andrew Knowlton has more tinned fish than he knows what to do with.

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    5/8

    "I'm a sucker for small-batch jams, jellies, and marmalades—so much, in fact, that I've devoted half a shelf in our fridge to them. I'm at 23 jars and counting at the moment, though my collection of 'artisanal' nut butters is quickly gaining." —Ashlea Halpern, special projects editor

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    6/8

    "In this cabinet is my stockpile of Rancho Gordo heirloom beans. I'm down to 14 pounds from an annual 22-pound order, two years running. Like a hamster, I need to have a varied cache of dry goods at all times; my husband and I refer to our apartment as The Bunker." —Faye Chiu, assistant managing editor

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    7/8

    "With all the miso varieties on the market, each having its own unique flavor and use, I could never just keep one around." —Brad Leone, test kitchen assistant

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    8/8

    "This has a reasonable explanation, I swear. Every year my sister and I make Halloween cookies. And Christmas cookies. And every year we think we don't have sugar and sprinkles so one of us buys more. And then this happens." —Stacey Rivera, managing editor