At RE:WIRED Green, San Francisco restaurateur Kayla Abe explained how her kitchen makes enticing meals from ingredients that would otherwise get tossed.
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.