Brewer Aron Deorsey scooping grain at Beach Chalet.
Photo: Anna Vignet/Chron
We mentioned earlier the whole composting industry that’s sprung up from mandatory composting laws, and today’s Chron also has a piece about local chefs and all the things they do to keep their kitchens green, including the vinegar-from-leftover wine bins at Camino and Zuni, and the veggie burgers they make from the leftover grain used in beer-making at Beach Chalet. [Chron]