The villains of climate change tend be what we put out: carbon-spewing cars, soot-emitting power plants, farting cows. So it follows that we might make a dent in the problem by focusing on what we take in. Like, what if we ate trash?
That’s the premise behind Shuggie’s Trash Pie and Natural Wine, a restaurant that opened this spring in San Francisco‘s Mission District specializing in ingredients otherwise destined for the dump. Cofounder Kayla Abe and her team rescue bruised peppers, unwanted fish heads, and excess dough crumbs and repurpose them into gourmet “grandma style” pizzas, snacks, and shareables, all with the
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