Ever felt guilty about not using all the bounty you’ve grown in your home garden? Well, if you’re in Los Angeles, now you don’t have to toss it. Just-opened (to say nothing of aptly named) Forage will take it, and use the fruits and vegetables on its ever-evolving, seasonal-to-the-day menu. “The response has been really great,” chef Jason Kim, currently deluged by homeless citrus, tells LA Weekly. “The phone hasn’t stopped ringing.”
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