Lifestyle
One restaurant has a way to fight food waste: Making food out of 'trash'
Kayla Abe (pictured here) and her partner, chef David Murphy, co-founded Shuggie’s Trash Pie in 2022, in part to address the global problem of food waste. According to the food waste reduction nonprofit ReFED, 38% of the U.S. food supply goes uneaten.
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Ryan Kellman/NPR
Climate change is affecting our food, and our food is affecting the climate. NPR is dedicating a week to stories and conversations about the search for solutions.
No one, except maybe Sesame Street’s Oscar the Grouch, wants to consume food that most people think of as garbage.
But if everyone ate fare that might otherwise be thrown out — say, weird animal parts or milk that’s close to its sell-by date — we’d significantly reduce the impacts of human-caused climate change.
“Addressing food waste turns out to be one of the biggest climate solutions of them all,” said climate scientist Jonathan Foley, who serves as executive director of the climate solutions think tank Project Drawdown.
According to the food waste reduction nonprofit ReFED, 38% of the U.S. food supply goes uneaten.
All of the processes involved in making food, from clearing land and raising cattle to packaging and cooking ingredients, contribute to one-third of the world’s planet-warming pollution. The food waste that ends up rotting in landfills is particularly problematic.
“It causes methane to go into the atmosphere as well, and that’s a really potent greenhouse gas,” Foley said.
Methane traps more heat than carbon dioxide, which causes global warming. An estimated 60% of methane emissions are human-caused and come largely from agriculture, fossil fuels and food waste decomposing in landfills.
Restaurants are in an optimal position to help solve this problem.
David Murphy, chef and co-owner of Shuggie’s Trash Pie in San Francisco, a restaurant that focuses on imperfect and up-cycled ingredients, previously worked in high-end restaurants. “We always demanded the best. The most perfect little Brussels sprout,” he says.
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According to research from the U.S. Department of Agriculture, people are spending more on eating out in this country than they are at home, and the restaurant industry was responsible for almost 10 million tons of leftover food in 2022, according to 2022 data from ReFED.
Restaurants can make practical tweaks, like reducing or customizing portion sizes. “That’s a big one,” said Roni Neff, an associate professor at the Johns Hopkins Bloomberg School of Public Health who studies food systems and waste. “Seventy percent of the food that’s wasted in restaurants is happening after it’s served to people — on their plates.”
Neff said restaurants can also streamline their ordering processes so surplus food isn’t sitting around. And then there are the chefs.
“They can help to shape people’s views, expand our ideas of what’s good food. And they can also shift behaviors in more subtle ways,” he said.
Shuggie’s co-owners David Murphy and Kayla Abe met at a farmers market in downtown San Francisco. They were united in their desire to help local farmers who were having trouble selling their extra produce. Pictured at right, Abe and Murphy’s dog, Beef.
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That’s where restaurants like Shuggie’s Trash Pie come in.
Founded by chef David Murphy and his partner, Kayla Abe, in 2022, the San Francisco “climate solutions restaurant” works to get diners comfortable with imperfect ingredients usually discarded by the food system. According to Abe, Shuggie’s has saved 41,000 pounds of food waste from the trash can in the roughly 2 1/2 years since it opened.
“Our big goal is to change the way America’s eating,” said Abe. “And bring the idea to the mainstream that eating trash is cool.”
Shuggie’s menu features dishes made from imperfect and surplus ingredients — often sourced from local farmers who have too much of a particular produce to sell, or a produce that is past its prime. “I was constantly talking to them about their issues,” says Abe of her conversations with farmers. “And food waste was a recurring one.”
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Like a few other sustainability-focused restaurants and chains in the U.S. (e.g. Emmer & Rye Hospitality Group in Austin and San Antonio, Texas, and Lighthouse in Brooklyn, New York) Shuggie’s sources food that local producers cannot sell because there’s a surplus, it looks irregular, or it’s past its prime.
“We do not dumpster dive,” said Murphy. “That is not something that we do.”
Shuggie’s co-owner Kayla Abe gets ready for closing time. Before co-founding Shuggie’s with partner David Murphy in 2022, Kayla Abe worked for the organization that runs the farmers market at San Francisco’s Ferry Building. “The more we can grow this movement, we can actually start to make bigger change,” she says of advocating for food waste reduction as a restaurateur.
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Instead, Murphy and Abe have built strong relationships with local produce farmers, as well as fish and meat distributors.
“To look at the ugly food or the imperfect food, that it doesn’t have to be the best of everything, is a relatively new way for people to look at their food,” said Jordan Bow, the founder of the distributor Royal Hawaiian Seafood, and Shuggie’s main seafood source for oft-discarded fish parts like halibut cheeks and various types of bycatch. “I’m counting on the chefs to be creative and not just do what everybody else does.”
It’s going to take many more restaurants doing this work, as well as a broader cultural change among customers, to really make a dent in the massive food waste problem. That’s true both for eating out and eating at home. And if that shift happens, it could mean less food waste in landfills and less planet-warming pollution, which makes reducing food waste a huge climate solution.
Abe and Murphy work long hours at Shuggie’s. Prepping imperfect ingredients to restaurant standards creates additional work, and margins are tight. It can be challenging to persuade consumers to pay restaurant prices for what they perceive as waste. After closing for the night, Abe and Murphy, along with their dog Beef, sit down for a meal.
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There are simple ways to use leftover food in your refrigerator. To help you get started, NPR asked Shuggie’s chef Murphy to share some ideas. Below you’ll find three of his creative yet simple recipes that make use of commonly leftover items.
Carrot Top Chimichurri
Chef’s note: “This sauce is the base for so many of our dishes. For example, it gets incorporated into a pesto after we add cheese and nuts to it.”
Ingredients
2 cups carrot tops or beet tops, or wilting fridge greens
3 cloves garlic, minced
2 tablespoons vinegar (apple cider preferably)
1 cup extra virgin olive oil or grapeseed oil
1½ tablespoons chili flakes
salt, to taste
Method
In a blender, mix all the ingredients together on high for 30 seconds or until all the leaves have been incorporated well.
Season with salt.
So good you’ll want to use this chimi on everything!
Chef David Murphy’s Carrot Top Chimichurri sauce, showcased here on Shuggie’s Pizza Puffs.
Kayla Abe
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Kayla Abe
Shuggie’s Dream Beans
Chef’s note: “Use this wholesome bean dish as a dumpster for all sorts of leftovers sitting in the fridge. I’ve added squid, octopus, numerous different veggies, tired greens, fennel … anything!”
Ingredients
3 cups great northern beans, soaked, cooked in a flavorful vegetable stock. (You can sub with cannellini, gigante, or your favorite soup bean.)
½ cup chopped garlic
½ cup sundried tomatoes in oil, chopped
1 tin Spanish anchovies in oil
1 cup herb stems, chopped
4 cups tired greens (kale, collards, arugula, or any other thing left in the crisper), chopped into 1-inch pieces
1 stick dry cured Spanish chorizo, chopped into ⅛-inch cubes
4 quarts flavorful vegetable or chicken stock
3 tablespoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons black pepper
1 large yellow onion, medium dice
Method
Cook beans until tender, strain.
In another pot with a bit of grapeseed oil in the pan, cook all veggies and chorizo, deglaze with stock, add dry spices, anchovy and sundried tomato.
Add salt to taste.
Ladle into bowls, top with croutons made from day old bread, and add carrot top chimi!
Shuggie’s Dream Beans
Kayla Abe
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Kayla Abe
Ricotta Fluff
Chef’s note: “Throw this creamy topping on waffles, or insert it in place of mozzarella on your favorite pizza … super sexy!”
Ingredients
1 gallon milk (close to or even past its expiration date!)
¼ cup white vinegar
2 cups heavy cream
Salt to taste
Honey or other sweetener of your choice
Method
Whip heavy cream to soft peaks.
Heat milk to a simmer over low heat.
Pour in vinegar, stir gently, then strain.
Let curds cool.
Fold in heavy cream and season with salt.
Slather the mixture on toasted bread with olive oil.
Sweeten to taste.
Ricotta Fluff sits atop Shuggie’s Garlic Knots, with a dash of Carrot Top Chimi. The fluff can also be used in desserts.
Kayla Abe
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Kayla Abe
Audio and digital stories edited by Jennifer Vanasco and Sadie Babits. Audio story mixed by Isabella Gomez-Sarmiento.
Lifestyle
The Best of BoF 2025: A Tough Year for Luxury
Lifestyle
Feeling cooped up? Get out of town with this delightful literary road trip
Tom Layward, the narrator and main character of Ben Markovits’ new novel, The Rest of Our Lives, introduces himself in a curious way: On the very first page of the book, he talks, matter-of-factly, about the affair his wife, Amy, had 12 years ago, when their two kids were young.
Amy, who’s Jewish, got involved at a local synagogue in Westchester; Tom, who was raised Catholic and is clearly not a joiner, remained on the sidelines. At the synagogue, Amy met Zach Zirsky, who Tom describes as “the kind of guy who danced with all the old ladies and little pigtailed girls at a bar mitzvah, so he could also put his arm around the pretty mothers and nobody would complain.”
After the affair came out, Tom and Amy decided to stay together for the kids: a boy named Michael and his younger sister, Miriam. But, Tom tells us “I also made a deal with myself. When Miriam goes to college you can leave, too.” The deal, Tom says, “helped me get through the first few months … [when] we had to pretend that everything was fine.”
Twelve years have since passed and the marriage has settled back into a state of OK-ness. Miriam, now 18, is starting college in Pittsburgh and because Amy is having a tough time with Miriam’s departure, Tom alone drives her to campus.
And, once Tom drops Miriam off, he just keeps driving, westward; without explanation to us or to himself; as though he’s a passenger in a driverless car that has decided to carry him across “the mighty Allegheny” and keep on going.

The three-page scene where Tom passively melds into the trans-continental traffic flow constitutes a master class on how to write about a character who is opaque to himself. “[Y]ou don’t feel anything about anything,” Amy says early on to Tom — an accusation that’s pretty much echoed by Tom’s old college girlfriend, Jill, whom he spontaneously drops in on at her home in Las Vegas, after being out of touch for roughly 30 years.
But, if Tom is distanced from his own feelings (and vague about the “issue” he had “with a couple of students” that forced him to take a leave from teaching in law school), he’s a sharp diagnostician of other people’s behavior. What fuels this road trip is Tom’s voice — by turns, wry, mournful and, oh-so-casually, astute.
There’s a strain of Richard Ford and John Updike in Tom’s tone, which I mean as a high compliment. Take, for instance, how Tom chats to us readers about a married couple who are old friends of his and Amy’s:
[Chrissie] was maybe one of those women who derives secret energy from the troubles of her friends. Her husband, Dick, was a perfectly good guy, about six-two, fat and healthy. He worked for an online tech platform. I really don’t know what he did.
So might most of us be summed up for posterity.

As Tom racks up miles, taking detours to visit other folks out of his past, like his semi-estranged brother, his meandering road trip accrues in suspense. There’s something else he’s subconsciously speeding away from here besides his marriage. Tom tells us at the outset that he’s suffering from symptoms his doctors ascribe to long COVID: dizziness and morning face swelling so severe that daughter Miriam jokingly calls him “Puff Daddy.” Shortly after he reaches the Pacific, Tom also lands in the hospital. “Getting out of the hospital,” Tom dryly comments, “is like escaping a casino, they don’t make it easy for you.”
The canon of road trip stories in American literature is vast, even more so if you count other modes of transportation besides cars — like, say, rafts. But, the most memorable road trips, like The Rest of Our Lives, notice the easy-to-miss signposts — marking life forks in the road and looming mortality — that make the journey itself everything.
Lifestyle
Behind this wealthy SoCal neighborhood, you can soak in a rustic hot spring oasis
The water bubbles up hot from the earth and sunlight filters down through the branches of mighty oaks.
But before you can soak in Santa Barbara County’s highly popular Montecito Hot Springs, you’ll need to hike a little over a mile uphill, threading your way among boulders, oaks and a meandering creek. And before the hike, there are two other crucial steps: getting to the trailhead and knowing what to expect.
The trail to Montecito Hot Springs.
These rustic spring pools are about 95 miles northwest of L.A. City Hall, just upslope from well-to-do Montecito, whose residents include Oprah Winfrey, Prince Harry and his wife, Meghan Markle, and Gwyneth Paltrow.
Though the trail and hot springs are part of Los Padres National Forest, the trailhead is in a residential neighborhood of gated mansions. Beyond the trailhead parking area (which has room for eight or nine cars), the neighborhood includes very little curbside parking. After visitation surged during the pandemic, some neighbors were accused by county officials of placing boulders to obstruct public parking. Parking options were reduced further when county officials added parking restrictions earlier this year.
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Bottom line: Unless you can arrive on a weekday between 8 and 10 a.m., you’re probably better off taking a rideshare service to get there. Whenever you arrive, you’re likely to have company. And you might want to wait until the landscape dries out a bit from the rains of recent weeks.
As Los Padres National Forest spokesman Andrew Madsen warned, “the foothills of Santa Barbara are especially fragile and hiking is especially precarious in the aftermath of heavy rains.”
All that said, the hike is rewarding and free. From the Hot Springs Canyon trailhead at East Mountain Drive and Riven Rock Road, it’s a 2.5-mile out-and-back trail to the hot springs, with about 800 feet of altitude gain on the way.
Arriving at 10 a.m. on a Tuesday, I got the last parking spot at the trailhead, stepped past the signs forbidding parking before 8 a.m. or after sunset, then stepped past another sign warning that “this is a challenging and rugged hike.” Also, there are no bathrooms or trash cans on the trail or at the springs.
“It’s important that people know what’s going on up there before they show up,” said Madsen. “It’s not all that glamorous.”
Even though it’s only 1.2 or 1.3 miles to the hot springs, plan on about an hour of uphill hiking. Once you’re above the residential lots, you’ll see pipes along the way, carrying water down the hill, along with occasional trailside poison oak. As you near the pools, you’ll pick up the scent of sulfur and notice the water turning a strange bluish hue. Then the trail jumps across the creek — which I initially missed.
But there was a silver lining. That detour gave me a chance to admire the stone ruins of a hotel that was built next to the springs in 1870s. After a fire, it became a private club. Then it burned in the Coyote fire of 1964, which blackened more than 65,000 acres, destroyed more than 90 homes and killed a firefighter. The hot springs and surrounding land have been part of Los Padres National Forest since 2013.
Hikers look west from the ruins near Montecito Hot Springs.
(Christopher Reynolds / Los Angeles Times)
On a clear day with the sun in the right place, you can stand among the overgrown ruins, look west and see the ocean, a few old oil platforms and the long, low silhouette of Santa Cruz Island. This is what the native Chumash would have seen (minus the oil platforms) through the many years they used the springs before European immigrants arrived.
Pleasant as that view was, I was ready to soak, as were the two couples who got momentarily lost with me. (We were all Montecito Hot Springs rookies.) Once we’d retraced our steps to the creek and crossed it, the trail took us quickly past a hand-lettered CLOTHING OPTIONAL sign to a series of spring-fed pools of varying temperatures.
A dozen people were already lazing in and around the uppermost pools (one woman topless, one man bottomless), but several pools remained empty. I took one that was about 2 feet deep and perhaps 90 degrees. In one pool near me sat Ryan Binter, 30, and Kyra Rubinstein, 26, both from Wichita, Kan.
Hikers Ryan Binter and Kyra Rubinstein, visiting from Wichita, Kan., soak at Montecito Hot Springs.
(Christopher Reynolds / Los Angeles Times)
“She found this,” said Binter, praising Rubinstein’s internet search savvy.
At the next pool were Emanuel Leon, 20, of Carpinteria, Calif., and Evelyn Torres, 19, of Santa Barbara. The last time they’d tried this hike, they’d strayed off-track and missed the hot springs, so this time, they were savoring the scene.
“Revenge!” said Leon, settling in.
The soaking was so mellow, quiet and unhurried that I was surprised to learn that the pools were not erected legally. As Madsen of the Los Padres National Forest explained later by phone, they were “created by the trail gnomes” — hikers arranging rocks themselves to adjust water flow and temperature, with no government entities involved.
Legal or not, they made a nice reward after the hike uphill. The downhill hike out was easier and quicker, of course, but still tricky because of the rocks and twisting trail.
On your way out of Montecito, especially if it’s your first time, take a good look at the adobe-style grandeur of the Our Lady of Mt. Carmel Catholic Church building, which looks like it was smuggled into California from Santa Fe. For food and drink, head to Coast Village Road (the community’s main drag) or the Montecito Village Shopping Center on East Valley Road. Those shops and restaurants may not match the wonder and comfort of a natural bath in the woods, but for civilization, they’re not bad.
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