San Francisco’s Green Film Fest 2017 ended on a musical note April 26 with the Closing Night World Premiere of Twelve Pianos, after hosting a week of the latest environmental films, expert panels, and discussions in theaters across the city.The festival screened 71 films about major environmental issues facing the world today, from climate change to food waste, and in regions ranging from North Atlantic islands to the peaks of Bolivian mountains. Films were accompanied by panels and discussions featuring more than 90 filmmakers and guest speakers. With events held in the Castro Theatre, Roxie, 518 Valencia, Koret Auditorium at SF Public Library, David Brower Center, and newly added venue Bayview Opera House.
Awards Announced at Festival Closing Night
Tidewater won the newly added Green Fire Award that recognizes the best environmental feature made in the Bay Area and includes a $5,000 cash prize. From Bay Area producer/co-writer Nate Birnbaum and director Roger Sorkin, Tidewater follows a community in Virginia, USA, coming together in the face of rising sea levels. The film frames the increase in flooding as both a national security issue and grave economic threat, showing how it affects everyone; from the urban poor to religious clergy to the military. The Green Fire Award jury was impressed by the film’s potential to spark environmental discussion and action across the country.
Yasuni Man received the Audience Award, voted by film viewers at festival screenings. InYasuni Man, filmmaker Ryan Killackey takes us on an incredible expedition – a 1,500 kilometer journey along 7 rivers – through this Ecuadorian reserve, sharing the story of the conflict in Yasuni that has pitted biodiversity and human rights against oil and commercialization.
Green Film Fest Awards
Green Film Fest was the first festival in the USA to implement the F-rating system. The new rating is designed to support and promote women and redress the imbalance in the film industry. Nine festival feature films received the rating, which is given to films that are directed by, written by, or are significantly about women. The films Cheshire Ohio, Dark Circle, and RISE: Standing Rock received triple-F-ratings. More information.
This year’s theme What’s on Your Plate? asked viewers to explore the origins and impact of their food. Films catering to this question included the Opening Night World Premiere ofEvolution of Organic directed by Mark Kitchell.
Closing Night of the festival hosted live piano performances on-the-red-carpet at the Castro Theatre. Pianists from the film, including Mauro ffortissimo, performed before the World Premiere of Twelve Pianos directed by Dean Mermell. The film follows musician Mauro ffortissimo and a cast of Bay Area musicians creating piano installations in local nature parks.
The Dorian San Francisco http://www.doriansf.com has debued a new weekend brunch menu.
We visited last weekend and ordered The Mimosa Experience with three juices: orange, pear, and passion fruit.
The Oysters on the Half Shell with yuzu kosho mignonette were fresh and excellent!
The Huevos Rancheros I specifically ordered Vegetarian, with crispy corn tortillas, black beans and avocado were absolutely delicious and one of the best Huevos Rancheros I have ever had.
And Dessert! A S'mores tart with chocolate mousse, graham cracker, and banana AND Butterscotch Bread Pudding with mint tea cream.
The Ambience is very nice and comfortable. Designed by Shelly Amoroso, the Dorian resembles a Victorian home at the turn of the last century with rich colors and textural wallpapers, mixed with brass and concrete surfaces, built in-panels, antique artifacts, art, and a gorgeous chandelier!
When you visit for brunch, make sure you arrive early to avoid a wait. Enjoy the Photos below!
Check out this great smoothie recipe using Smoothie Boost by Just Spices containing Vitamins, ginger, mint, hollyhock, and orange peel. Enjoy!
Mixed berries & banana smoothie:
1. Slice the banana and add it together with berries of your choice into your blender.
2. Add the Smoothie Boost Seasoning & blend until you get a smooth texture.
3. With the blades whirring, pour in milk or water to reach the consistency you like.
4. Now you can toss a few extra fruits on top and drizzle with honey to taste.
Eve’s Waterfront Restaurant is now serving a menu refined and defined by Executive Chef Brandon Peacock.
We enjoyed a Bottomless Mimosa Jazz Brunch on Saturday. I met Executive Chef Brandon Peacock and asked if he may have a Vegetarian special. He brought out a BEAUTIFUL and very Gourmet Stuffed Vegetarian Pepper with grilled avocado, risotto, asparagus, carrots and vegetable aoli.
In addition to Bottomless Mimosas, I ordered Embarcadero 75 - Gin, house infused citrus juice, bubbles.
The main course was Huevos Rancheros: two over easy eggs, refried beans, warm tortillas, avocado and salsa. Check out the Pictures below!
if you're looking for a Jazz Brunch in Oakland with Bottomless Mimosas and delicious Food with a beautiful View try Eve's Waterfront. http://www.eveswaterfront.com/
“The story of our seeds is a defining story of our time.... Seeds offer us a profound chance to restore mutual harmony between people and planet.”
- Jon Betz & Taggart Siegel, Directors of SEED
Few things on Earth are as miraculous and vital as seeds. Worshiped and treasured since the dawn of humankind. SEED: The Untold Story follows passionate seed keepers protecting our 12,000 year-old food legacy. In the last century, 94% of our seed varieties have disappeared. In a harrowing and heartening story, these reluctant heroes rekindle a lost connection to our most treasured resource and revive a culture connected to seeds.
Find a list of screenings here http://www.seedthemovie.com/screenings
Castello del Poggio’s IGT Moscato is now the top Italian Moscato in the U.S., according to Nielsen.
Castello del Poggio sold more than 250,000 cases nationally in 2016. Overall, the winery saw a 19% sales volume increase, outpacing the Moscato category’s 2.8% volume growth.
Not only is Castello del Poggio the largest contiguous vineyard in Piedmont, the estate also maintains a certain degree of sustainability and produces 28% of its energy needs. Cheers!
Do you like eclectic Vegetarian? You must read Alice Heart's latest book: Good Veg: Ebullient Vegetables, Global Flavors―A Modern Vegetarian Cookbook https://www.amazon.com/Good-Veg-Ebullient-Vegetables-Vegetarian/dp/1615192867
Also try this special recipe:
Parsnip- Millet Pancakes with Bramble Compote -Serves 3 to 4
Grated parsnip adds a wholesome sweetness and structure to these gluten-free millet pancakes. I like them made with coconut milk for the flavor, but almond milk or a combination of both works, too, or you could just as well use dairy milk if you prefer. Begin this recipe at least a couple of hours (or the night) before it’s needed, to give the millet time to swell and form a batter.
• 2 ⅓ cups (275 g) millet flakes
• 2 tablespoons coconut sugar or brown sugar
• ½ teaspoon sea salt
• 2 eggs
• 1 parsnip (4 ounces/120 g), scrubbed and grated
• 1 teaspoon vanilla extract
• 2 ½ cups (600 ml) unsweetened coconut or almond milk, plus 3⁄4 cup (200 ml) to loosen the batter
• 10.5 ounces (about 1 dry pint/300 g) blackberries, fresh or frozen
• 3 tablespoons maple syrup, plus more to serve
• 1 heaping teaspoon baking powder
• 2 tablespoons peanut oil, plus more if needed
1. Put the millet flakes in a food processor and pulse-blend until quite finely ground (a bit of texture is ne). Combine this textured millet flour with the sugar and salt in a large bowl and set aside. In a separate bowl, beat the eggs lightly. Add the parsnip, vanilla and the 2 ½ cups (600 ml) of milk and stir to combine.
2. Combine the bowl of wet ingredients with the dry, cover and set aside for at least 2 hours (or chill overnight), to allow the millet to swell.
3. Once the pancake batter has rested, put the blackberries in a small saucepan with the maple syrup and a splash of water. Bring to a boil and simmer for 5 minutes or so, until the berry juice begins to thicken. Keep warm.
4. Just before cooking the pancakes, stir the baking powder into the batter with the extra ¾ cup (200 ml) of milk and up to ¾ cup (200 ml) of water as well, to loosen the mixture to the texture of thick heavy cream.
5. Heat a cast-iron or heavy-based frying pan over medium heat. Wipe the surface with paper towels dipped in the oil. Space out spoons of the batter in the pan to make round-ish pancakes, cooking for 1 to 2 minutes on each side, flipping only once the batter begins to bubble on the surface and the pancake has turned golden brown beneath.
6. Repeat until the batter is used up, to make 10 to 12 pancakes in all, trying to serve them as you cook, as they’re definitely best hot from the pan. Stack the pancakes up on each serving plate and drench with the warm, maple-y blackberries, offering more maple syrup at the table for those who want it.
Credit line: Recipe from Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
The Maple Guild leverages a state-of-the-art operation by utilizing a unique reverse-osmosis and steam-crafted(tm) process to produce its syrup.
Unlike the traditional laborious process of boiling 40-50 gallons of sap to remove excess water to make one gallon of maplesyrup, the Maple Guild's steam-crafted(tm) system allows maple production to go from sap to syrup in roughly 90 seconds - ensuring a significantly less processed, never burnt, More Maplier(tm) product than any other maple syrup on the market. This process results in The Guild's signature pure maple flavor, distinct light golden color and unusually smooth consistency. Steam-Crafting(tm) ensures consistent natural maple flavor that is versatile enough to sweeten and enhance a variety of baked goods, desserts, savory dishes and beverages - from milkshakes to Manhattans.
Enjoy the Organic Bourbon Barrel Maple Syrup and Maple Vinegar. You can find more details here http://www.mapleguild.com/
100% Natural foods are beloved by millions, but not always easy to find on your supermarket or grocery shelves. Founded in 1924 by L.R. Rice, Rice’s Lucky Clover Honey is keeping the tradition of 100% natural American honey that is raw and unfiltered and collected on local beehives alive and well. As a family owned company, and a leading producer of the highest quality raw and unfiltered honey in the U.S., Rice’s Lucky Clover Honey has established and nurtured long-standing relationships with beekeeper families, allowing for quality U.S. honey to be packed in every bottle of Rice’s Lucky Clover Honey. Now, Rice’s Lucky Clover Honey is happy to announce the national debut of L.R. Rice Raw & Unfiltered Honey and Rice Family Raw and Unfiltered Honey.
L.R. Rice Raw & Unfiltered Honey Varieties include:
For a full list of products, and locations visit our site here: http://riceshoney.com/pages/our-retailers