San Diego Magazine's Happy Half Hour

They don’t have a trash can in their kitchen. A fully operational, busy restaurant kitchen without a trash can. OK, that’s hyperbole. They do have a small one that is rarely ever used. The Plot in Oceanside keeps 99% of what they do out of the landfill. That is not normal. December is our “Environment Issue” of San Diego Magazine. As I wrote in my note at the beginning of the issue, it’s not about being perfect and it’s not an evangelical radical screed against any and all industry. The issue is dedicated to people in San Diego doing small and massive things to try to minimize our negative impact on the environment. That’s why for the restaurant review I headed up to the fully plant-based restaurant run by Davin and Jessica Waite. The husband-and-wife duo own not just The Plot but also Wrench & Rodent (sushi), White Noodle (ramen), and Shootz Fish & Beer. They join us on the podcast to talk through how, specifically, they’re trying to not only minimize waste in restaurants, but go beyond that and pave