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.
Ryan Kellman/NPR
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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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Ryan Kellman/NPR
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
L.A. Times Concierge: ‘Our anniversary trip to Paris fell through! Help us plan an L.A. escapade that feels special’
My husband and I celebrate our 40th wedding anniversary in April! Years ago we planned to go to Paris (as we did on our 25th), but now our 17-year-old dog can’t be left alone with a dog sitter for that long. And look, our cat is 15! Any recommendations for a special dinner (we live in the Pasadena/Highland Park area) and maybe a little escapade where we would only be gone for shorter bursts? Hints: We love theater, movies, the beach, laughing and food that is divine, but not so rich you can’t stand up after. I also can’t eat dairy. — Diane Kelber
Looking for things to do in L.A.? Ask us your questions and our expert guides will share highly specific recommendations.
Here’s what we suggest:
First and foremost, congratulations on 40 years of marriage! That’s a milestone definitely worth celebrating. Also, I hear you on not wanting to leave your dog for an extended period of time. Although you won’t be able to make it to Paris this time, hopefully we can bring glimpses of the romantic city to you here in L.A. I’ve compiled a list of spots for you to create your own adventure.
If you look closely enough, you can find slices of Europe in L.A. Or as my colleague Christopher Reynolds once put it, places that aim to “feed travel dreams or remind someone of home.” A prime example of this are the many French restaurants in the city where you can indulge in as many macarons, steak frites and beef bourguignon as you’d like. Two standout spots are Camélia and Pasjoli, both featured on the L.A. Times list of 101 Best Restaurants. Located in the downtown Arts District, Camélia merges French and Japanese cuisines. On the menu is uni pasta, hanger steak au poivre and a dry-aged burger with fries, which restaurant critic Bill Addison says doesn’t require any twists because “it’s simply a fantastic burger.”
Restaurant critic Jenn Harris says the Santa Monica-based Pasjoli “straddles the line between destination dining and the kind of neighborhood restaurant everybody wants to have down the street.” The eatery is best known for its tableside pressed duck, which the chef prepares in a theatrical fashion during dinner service. But if you’re not into duck, there are several other popular dishes on the menu, including French onion soup, steak frites, sole meuniere and what Harris calls “the best grilled cheese sandwich in the known universe” (though this might be a better option for your husband).
If you prefer a more laid-back vibe that makes you feel like you’ve been teleported to Saint-Germain-des-Prés in Paris, check out Figaro Bistrot in Los Feliz. As I wrote in a guide about neighborhood, the restaurant embodies the Parisian way of dining: guests linger over wine and good conversation.
Another L.A. spot that is reminiscent of Europe is the the Getty Center in Brentwood. Designed by architect Richard Meier, the sprawling hilltop complex is gleaming with manicured gardens, breathtaking city views and a museum, making it the perfect backdrop for a romantic date. Bring a blanket, your favorite snacks and have a picnic on the lawn near the central garden. The best part is that it’s free to visit (though reservations are required and parking rates vary depending on the time of day). For a more intimate experience, check out the Getty Villa in Malibu, modeled after the Villa dei Papiri in Herculaneum, Italy.
For a picturesque date that feels like you’ve been plopped onto a movie set, consider the Gondola Getaway in Long Beach. Here, a gondolier takes you on a loop around an enchanting residential Naples Island. Years ago, I went on a date there and I’ve been wanting to go back ever since.
Now for some rapid fire recommendations: Since you’re into theater, my colleague Lisa Boone suggests the Pasadena Playhouse, a Tony Award-winning theater, which is close to home for you. Times outdoors reporter Jaclyn Cosgrove also recommends drinks and dinner on the charming balcony at Checker Hall in Highland Park. Afterward, you can check out a live show next door at the Lodge Room. And because you love laughing, consider checking out Hollywood Improv, which hosts multiple events throughout the week.
Now, I know that these experiences aren’t Paris, but I hope they might help bring you and your husband a bit of what travelers feel when they’re there: excitement, adventure, passion and most importantly love. And when you’re with that special someone, I think you can capture those emotions no matter where you are. Happy anniversary!
Lifestyle
Country Joe McDonald, anti-war singer who electrified Woodstock, dies at 84
Singer Joe McDonald sings during the concert marking the 40th anniversary of the Woodstock music festival on Aug. 15, 2009 in Bethel, New York. McDonald has died at age 84.
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Country Joe McDonald, the singer-songwriter whose Vietnam War protest song became a signature anthem of the 1960s counterculture, has died at 84.
McDonald died on Saturday in Berkeley, Calif., according to a statement released by a publicist. His health had recently declined due to Parkinson’s disease.
Born in 1942, in Washington, D.C., he grew up in El Monte, Calif., outside Los Angeles, according to a biography on his website. As a young man he served in the U.S. Navy before turning to writing and music during the early 1960s, eventually becoming involved in the political and cultural ferment of the Bay Area.
In 1965 he helped form the band Country Joe and the Fish in Berkeley. The group became part of the emerging San Francisco psychedelic music scene, blending folk traditions with electric rock and pointed political commentary.
The band’s best-known song, “I-Feel-Like-I’m-Fixin’-to-Die Rag,” captured the growing anti-war sentiment of the Vietnam era. With its ragtime-influenced rhythm and sharply satirical lyrics about war and political leadership, the song quickly became associated with protests against the conflict.

McDonald delivered the song to some half a million people at the 1969 Woodstock festival in upstate New York. Performing solo, he led the crowd in a form of call-and-response before launching into the anti-war anthem, turning the performance into one of the defining scenes of the festival.
Country Joe and the Fish released several recordings during the late 1960s and toured widely, becoming closely identified with that era’s West Coast rock and protest movements.
McDonald later continued performing and recording as a solo artist, recording numerous albums across a career that spanned more than half a century. His work drew variously from folk, rock and blues traditions and often reflected his long-standing interest in political and social issues.
Although he became widely known for his opposition to the Vietnam War, McDonald frequently emphasized respect for those who served in the U.S. military. After his own service in the Navy, he remained engaged with veterans’ issues and occasionally performed at events connected to veterans and their experiences, according to his website biography.
Lifestyle
Country Singer Maren Morris Tells Donald Trump Supporters ‘You Voted For This’
Maren Morris to Trump Voters
You Got Bamboozled!!!
Published
Country music star Maren Morris is speaking her mind about what she sees as the failures of the Trump administration, and she doesn’t care if she loses fans over it.
According to Maren Morris, if you supported Donald Trump in his presidential elections, you voted for a “dementia ridden, diaper clad, cornball” and “you got bamboozled.”
Not only that … she doesn’t feel bad for the MAGA faithful who may feel disillusioned by their leader.
In a TikTok posted Friday, she said, “The is literally the result of ploying and voting for losers.”
Morris has expressed her dismay at music becoming so political since she’s jumped onto the scene — something she’s benefitted from due to songs like “My Church” — but she’s clearly not shy about her views.
“If you don’t agree with me … you can’t enjoy my music because of my viewpoints? You’re absolutely allowed to do that,” she said. “But I am only here for an iteration of revolutions around the sun, a couple, and so I do feel like I have sacrificed a lot of my mental health, my financial standing, my family, just because I am so deeply concerned and uncomfortable with the weird status quo of country music.”
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