Restaurants provide an interesting way to survey our collective response to climate change, particularly in California, where more and more businesses use compostable takeout containers, take part in energy-efficiency programs,
Brought to life by chef David Murphy and Kayla Abe, the duo that turn unattractive and excess veggies into briney pickles, spicy chimichurri and toothsome hummus at the award-winning Ugly PIckle Co..
Combining the trends of upcycling food waste and natural wine, along with pizza which never goes out of style, Shuggie's Trash Pie & Natural Wine has opened its doors in the Mission District.