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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Ryan Kellman/NPR
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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Ryan Kellman/NPR
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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Ryan Kellman/NPR
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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Ryan Kellman/NPR
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
Sunday Puzzle: New newsmakers of 2025
On-air challenge
Every year around this time I present a “new names in the news” quiz. I’m going to give you some names that you’d probably never heard before 2025 but that were prominent in the news during the past 12 months. You tell me who or what they are.
1. Zohran Mamdani
2. Karoline Leavitt
3. Mark Carney
4. Robert Francis Prevost (hint: Chicago)
5. Jeffrey Goldberg (hint: The Atlantic)
6. Sanae Takaichi
7. Nameless raccoon, Hanover County, Virginia
Last week’s challenge
Last week’s challenge came from Joseph Young, of St. Cloud, Minn. Think of a two-syllable word in four letters. Add two letters in front and one letter behind to make a one-syllable word in seven letters. What words are these?
Challenge answer
Ague –> Plagued / Plagues / Leagues
Winner
Calvin Siemer of Henderson, Nev.
This week’s challenge
This week’s challenge is a numerical one from Ed Pegg Jr., who runs the website mathpuzzle.com. Take the nine digits — 1, 2, 3, 4, 5, 6, 7, 8, 9. You can group some of them and add arithmetic operations to get 2011 like this: 1 + 23 ÷ 4 x 5 x 67 – 8 + 9. If you do these operations in order from left to right, you get 2011. Well, 2011 was 15 years ago. Can you group some of the digits and add arithmetic symbols in a different way to make 2026? The digits from 1 to 9 need to stay in that order. I know of two different solutions, but you need to find only one of them.
If you know the answer to the challenge, submit it below by Thursday, January 8 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle.
Lifestyle
Daniel Tosh Sells Lake Tahoe Estate for $10.75 Million
Daniel Tosh
Sells Lake Tahoe Home for Millions
Published
Daniel Tosh has officially sold his sprawling Lake Tahoe compound but the comedian isn’t leaving the area … TMZ has learned.
Real estate sources tell us the 7-bedroom, 7-bath estate officially closed Friday for $10.75 million, and Tosh bought another property across the lake to be closer to friends, which is why he decided to sell.
The gated estate, located on the pristine west shore between Tahoe City and Sunnyside, sprawls across 1.6 acres and features three distinct homes, each with its own character and charm.
The Upper House is the ultimate entertainer’s dream … 4 bedrooms, 3 baths, elevator, game room, industrial ice cream maker, 4-car garage, hot tub, fire pit, bocce and horseshoe pits, and sprawling lawns with breathtaking lake views.
The Middle House keeps classic Tahoe charm alive with knotty pine interiors, 3 bedrooms, 3 baths, a stone fireplace, skylit kitchen, and steam shower — perfect for unwinding after a day on the lake.
The lakeside cabin is a serene retreat with a studio loft, retro kitchenette, modern bathroom, and French doors opening right onto the lake.
Altogether, the property boasts 93 feet of lake frontage, two buoys, and multiple outdoor spaces for fun and relaxation.
Daniel may be moving, but one thing’s clear … he’s still very much a Lake Tahoe guy, just on the other side of the lake now.
Lifestyle
What worked — and what didn’t — in the ‘Stranger Things’ finale
Sadie Sink as Max Mayfield.
Netflix
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Netflix
Yes, there are spoilers ahead for the final episode of Stranger Things.
On New Year’s Eve, the very popular Netflix show Stranger Things came to an end after five seasons and almost 10 years. With actors who started as tweens now in their 20s, it was probably inevitable that the tale of a bunch of kids who fought monsters would wind down. In the two-plus-hour finale, there was a lot of preparation, then there was a final battle, and then there was a roughly 40-minute epilogue catching up with our heroes 18 months later. And how well did it all work? Let’s talk about it.
Worked: The final battle
The strongest part of the finale was the battle itself, set in the Abyss, in which the crew battled Vecna, who was inside the Mind Flayer, which is, roughly speaking, a giant spider. This meant that inside, Eleven could go one-on-one with Vecna (also known as Henry, or One, or Mr. Whatsit) while outside, her friends used their flamethrowers and guns and flares and slingshots and whatnot to take down the Mind Flayer. (You could tell that Nancy was going to be the badass of the fight as soon as you saw not only her big gun, but also her hair, which strongly evoked Ripley in the Alien movies.) And of course, Joyce took off Vecna’s head with an axe while everybody remembered all the people Vecna has killed who they cared about. Pretty good fight!
Did not work: Too much talking before the fight
As the group prepared to fight Vecna, we watched one scene where the music swelled as Hopper poured out his feelings to Eleven about how she deserved to live and shouldn’t sacrifice herself. Roughly 15 minutes later, the music swelled for a very similarly blocked and shot scene in which Eleven poured out her feelings to Hopper about why she wanted to sacrifice herself. Generally, two monologues are less interesting than a conversation would be. Elsewhere, Jonathan and Steve had a talk that didn’t add much, and Will and Mike had a talk that didn’t add much (after Will’s coming-out scene in the previous episode), both while preparing to fight a giant monster. It’s not that there’s a right or wrong length for a finale like this, but telling us things we already know tends to slow down the action for no reason. Not every dynamic needed a button on it.
Worked: Dungeons & Dragons bringing the group together
It was perhaps inevitable that we would end with a game of D&D, just as we began. But now, these kids are feeling the distance between who they are now and who they were when they used to play together. The fact that they still enjoy each other’s company so much, even when there are no world-shattering stakes, is what makes them seem the most at peace, more than a celebratory graduation. And passing the game off to Holly and her friends, including the now-included Derek, was a very nice touch.
Charlie Heaton as Jonathan Byers, Natalia Dyer as Nancy Wheeler, Maya Hawke as Robin Buckley, and Joe Keery as Steve Harrington.
Netflix
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Netflix
Did not work: Dr. Kay, played by Linda Hamilton
It seemed very exciting that Stranger Things was going to have Linda Hamilton, actual ’80s action icon, on hand this season playing Dr. Kay, the evil military scientist who wanted to capture and kill Eleven at any cost. But she got very little to do, and the resolution to her story was baffling. After the final battle, after the Upside Down is destroyed, she believes Eleven to be dead. But … then what happened? She let them all call taxis home, including Hopper, who killed a whole bunch of soldiers? Including all the kids who now know all about her and everything she did? All the kids who ventured into the Abyss are going to be left alone? Perfect logic is certainly not anybody’s expectation, but when you end a sequence with your entire group of heroes at the mercy of a band of violent goons, it would be nice to say something about how they ended up not at the mercy of said goons.


Worked: Needle drops
Listen, it’s not easy to get one Prince song for your show, let alone two: “Purple Rain” and “When Doves Cry.” When the Duffer Brothers say they needed something epic, and these songs feel epic, they are not wrong. There continues to be a heft to the Purple Rain album that helps to lend some heft to a story like this, particularly given the period setting. “Landslide” was a little cheesy as the lead-in to the epilogue, but … the epilogue was honestly pretty cheesy, so perhaps that’s appropriate.
Did not work: The non-ending
As to whether Eleven really died or is really just backpacking in a foreign country where no one can find her, the Duffer Brothers, who created the show, have been very clear that the ending is left up to you. You can think she’s dead, or you can think she’s alive; they have intentionally not given the answer. It’s possible to write ambiguous endings that work really well, but this one felt like a cop-out, an attempt to have it both ways. There’s also a real danger in expanding characters’ supernatural powers to the point where they can make anything seem like anything, so maybe much of what you saw never happened. After all, if you don’t know that did happen, how much else might not have happened?
This piece also appears in NPR’s Pop Culture Happy Hour newsletter. Sign up for the newsletter so you don’t miss the next one, plus get weekly recommendations about what’s making us happy.
Listen to Pop Culture Happy Hour on Apple Podcasts and Spotify.
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