12/16/2023 0 Comments Pica pica san francisco ca![]() A 2021 Environmental Protection Agency (EPA) report estimated greenhouse gas emissions from food waste in America each year are the equivalent of running 42 coal-fired power plants (and that’s without considering methane emitted from food decomposing in landfills). About a decade ago, the USDA estimated that 30-40 percent of the American food supply was being wasted. The second dining room is painted a deep green with matching hand chairs that make it look like the Jolly Green Giant is holding you in his palm.įood waste is a huge, complex problem, not easily boiled down to a blurb on a menu or fun pizza toppings. The bar shines with dense hand-poured glitter. The front room is painted from floor to ceiling in school-bus yellow, interrupted only by a giant painted image of a leopard head straight out of a tattoo studio flash book. Projects from chefs like Dan Barber and Nick Balla have integrated food waste into fine dining, but Shuggie’s brings the idea to a pizza place with broad appeal, where diners are encouraged to have fun. “But to make some sort of change in individuals’ lives, I think you have to make it this blatant.” “We’re definitely not the first to do this,” Abe says. In the bottom corner of the menu, there’s a short paragraph about how food waste is a contributor to climate change and one area of the global crisis where individuals can make a big impact. Shuggie’s wants diners to think about food they may have considered trash. Shuggie’s Trash Pie is the first restaurant from Abe and Murphy, the pair behind Ugly Pickle Co., which sells pickles made from irregular cucumbers and other upcycled produce. (Murphy does insist on canned Stanislaus 7/11 tomatoes and low-moisture mozzarella to maintain a consistent base of flavor for the pizzas.) With the exception of the pepperoni pizza, every item on the Shuggie’s menu has multiple ingredients that would otherwise go wasted. ![]() The “trash” in Shuggie’s name refers to waste from farmers and other food suppliers, which the owners repurpose in all sorts of ways: Bruised fruit gets blended into frosé slushies, fish bycatch crowns a salmon belly pizza, and buffalo-flavored chicken gizzards and hearts make the most of meat offcuts. On top are excess mussels from a local retailer who couldn’t sell them that week pig trotters that’ve been sliced and cured and cooked down greens that wilted in the field of a Northern California organic farm. That’s where they apply their haul to items like the Casino pizza: The dough is made using spent oat flour (ground from the parts of the grain that remain after oat milk processing), and leftover whey. But while other shoppers are selecting photo-worthy peaches, Abe and Murphy are picking up special orders - entire cauliflower plants from stem to full leaves, wilted greens, ugly mushrooms, bruised fruit - and taking it back to their pizza place, the aptly named Shuggie’s Trash Pie. Twice a week, Kayla Abe and David Murphy go to the farmers market to pick up produce.
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