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VOLUME 4, ISSUE 16
Doggy Bag or Compost Pile? Experimental program tests food-scrap recycling in South County restaurants. SPECIAL INSERT Marcos Costas, general manager of Salt Creek Grille in Dana Point, is proud to lead one of a handful of businesses recycling food scraps. Photo by Andrea Swayne
South Coast Water District to Move Forward with Rate Increases
RESTAURANT SPOTLIGHT: Harbor Grill
EYE ON DP/PAGE 4
GETTING OUT/PAGE 13
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INSIDE: The Green Issue Offers Tips to Reduce, Reuse and Recycle