In 1970, food waste from avocados amounted to almost half of a pound per year. With an increase in the healthy “superfood” movement and the awareness of the benefits that come from eating avocados, the waste has increased to 6.52 pounds per year. A six-fold increase in waste is a huge amount, and it got me thinking about the amount of avocado I waste personally. I thought about the times I have purchased multiple avocados, thinking I will surely have the time to eat them all, but I do not. When I cut open the overripe fruit, it appears to be inedible. I imagine that is how most people also feel. It reflects our human instinct to avoid what is aesthetically unpleasing to the eye. I have learned, however, that leaving the pit in the other half of the avocado or the remaining bowl of guacamole will save the avocado from completely turning brown, keeping that aesthetically pleasing green color that makes you want to eat it. Molly Winter discusses comfortableness with recycling waste; if we are amounting so much waste from food each year, should we also be adopting comfortableness with eating what appears to be ugly and overripe?