Something very unusual is coming to the Mission District, but it’s not what it sounds like!
Shuggie’s Trash Pie + Natural Wine is a brand new pizza concept that helps eaters take climate action through their food choices. By upcycling otherwise wasted food and making “bangin'” pizzas out of it, Shuggie’s promises to “democratize the future of delicious, sustainable foods.”
Always the enemies of waste, Shuggie’s was founded by Kayla Abe and David Murphy. The pair previously started Ugly Pickle, which first launched their fight against food waste by selling “ugly” produce that is otherwise thrown away due to simple cosmetic blemishes. According to their website, over 40% of all food produced in the US is thrown away despite being perfectly edible. Kayla and David saw what a massive problem this was and decided to do something about it.
David has been working as a chef for over 17 years while Kayla fought for food justice at a non-profit that worked for sustainable agriculture. Together they’re on a mission to eliminate food waste in America by creating sustainable, delicious meals with ingredients that would be otherwise ignored or thrown out completely.
Shuggie’s is the latest evolution of that mission. Originally slated to launch this spring in North Beach, unforeseen circumstances forced them to pivot and relocate. Now, after a successful Kickstarter launch, the team will be bringing their prudent pizzas to 3349 23rd Street, formerly the home of Velvet Cantina, which closed last year after 16 years of operation.
The new location seats a total of 48 people and will feature a mix of indoor and outdoor dining. David and Kayla are hoping to be ready to launch their new restaurant by the end of Fall. In the meantime, consider trying one of their ugly pickles to see how fresh otherwise “wasted” food can be. As of a few months ago, their pickles can now be found in Whole Foods across Northern California.
