Every week our freezer holds what this house almost threw away, from challah heels to leftover soup. I walk through twelve habits in order: cooling and slicing bread, buying and portioning kosher meat, labeling meat, dairy and pareve, mapping the shelves, rotating old to front, the Friday-night soup question, and the Sunday stock count. Along the way I sort out which habits come from outside sources like Star-K, Mishpacha and Kosher on a Budget, and which are simply how our house runs. By the end I tell you honestly what eliminating waste really means at our table.