Photo detail

Seagrass restaurant participates in the Food Scraps program, and is advocating for it, but funding for the composting initiative that started two years ago is now on the city's chopping block. The owners and operators of of the family-run Seagrass, from left: Erin Gailsdaughter, Chef Robert Perez, Marianne Perez, and Ruben Perez.


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