San Francisco’s getting an ambitious new pizzeria that creates pies made with food waste
By Janelle Bitker
Nov. 17, 2020
Updated: Nov. 19, 2020 2:57 p.m. Shuggie’s Trash Pizza & Natural Wine will serve pizza, salads and sides that use produce and ingredients that otherwise get thrown away, in an effort to reduce food waste… All will be paired with natural wine, with most bottles prices under $40…
Shuggie’s Trash Pizza & Natural Wine is relocating to the Mission District
By Tanay Warerkar
May 25, 2021
Updated: May 25, 2021 Shuggie’s Trash Pie & Natural Wine - the ambitious, new pizzeria that plans to make its pies with food waste - is now opening in the Mission District. Originally set to open in North Beach this spring, the restaurant will now open in the Mission District sometime this fall, a spokesperson for the restaurant told The Chronicle. The North Beach location fell through unexpectedly, the spokesperson said, but declined to provide details… Abe and Murphy also own the popular Ugly Pickle Co., which pickles excess produce from farms.
Australia’s unrelenting mouse plague could last for TWO YEARS as farmers abandon their crops and experts warn rodents are starting to swarm Sydney
By Australian Associated Press
Published: 20:14 EDT, 25 May 2021
Updated: 21:09 EDT, 25 May 2021 Australia’s out-of-control mouse plague will cut the value of state’s winter crop by $1million as the eight month-long scourge continues to worsen, the nation’s farmers have warned. The government-funded MouseAlert website shows sightings have doubled since March, with a growing number of mice being sighted in and around Sydney.
God only knows what goes through their minds - whether they’re serious, or whether it’s all just a great big joke to them.
There do seem to be a whole lot of businessmen who become fabulously wealthy by ruining their customers’ lives [where, presumably, they hold their customers in nothing but contempt].
It’s just marketing. You are obviously not their target demo. I wouldn’t get too riled up about it. Here’s a better explanation of where they are coming from:
"The U.S. Department of Agriculture says about 30 percent to 40 percent of the country’s food supply goes to waste. That’s food that could have gone to feed families in need. It’s also a bad use of land, water, labor and energy, the USDA notes. In 2015, the USDA and the U.S. Environmental Protection Agency joined together to set a goal to reduce the country’s food waste by 50 percent by 2030.
Abe and Murphy are doing their part to help. In Ugly Pickle’s first year, the company diverted 20,000 pounds of “unloved produce” from the country’s waste stream, according to a Kickstarter page for Shuggie’s.
“We want to make it easy for people to take climate action through their food,” Abe told the newspaper. “And we can do that by making it affordable and fun and really friggin’ tasty.”
First the mice, now the snakes: Experts issue ominous warning about what might come next as apocalyptic plague continues to wreak havoc across New South Wales
There have been shocking reports of millions of mice swarming across southern Queensland and central New South Wales for months, leading to fears they could be heading to Sydney and may even increase snake numbers
Highly venomous Eastern Brown snake loves to feed on mice and will be happy if the mouse plague is still going when it comes out of hibernation, experts have warned
In the early 1970s I was living in Washington, DC. Every Wednesday for dinner we would have goat roti with Cote Rotie. I knew where to get both, but there were not a lot of places that had either one.
Pre-pandemic, if not farmer’s market season, I would shop our supermarkets carefully for produce. Even the best of them would make the occasional mistake and let something ripe get into the bins.
Gosh, who would have thought this thread would be a surrealist train wreck? Though perhaps I’m being too flippant about restaurateurs who are apparently ruining their customers’ lives by attempting to impact the issue of food waste. I know my life was once ruined by an unsatisfying dining experience in 1999, so you’d think I’d be a bit more understanding.
