Our friends, the masons, are back. Now they’re working on an enclosure for our trash and recycling. I know you thought we didn’t produce any trash, but truly, every restaurant does. Still, while the footprint of our restaurant is large, our carbon footprint will be as small as we can keep it. As it is, we have four staff members who compost our organic waste, and we’re hoping to shoehorn an herb and vegetable garden in behind the new building, so our soil will be richer than what’s pictured above.