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
Each chapter in HOW TO THRIVE IN THE NEXT ECONOMY by John Thackara is devoted to the creative ways people in diverse contexts restore land, share water, make homes, travel, grow food, design clothes, and care for each other. From Bali to Brazil, Delhi, London, and California, Thackara writes of soil restorers and river keepers, seed savers and de-pavers, cloud commuters and e-bike couriers, care farmers, food system curators, fibershed stewards, money designers, and many others.
Growth in this new economy means soils, biodiversity and watersheds getting healthier, and communities more resilient. Its core values are stewardship and health, in place of extraction and decay. Seen through this lens, the health of living systems, not money, is the ultimate measure of wealth, and work is a natural way to thrive, not just survive. Marveling at the power of small actions to transform the bigger picture, he concludes that a great transition is under way.
SuperFan Jaclyn Gough’s Morning Sunrise Shake
Getting up and at it in the mornings may seem tough at times, but with a morning sunrise shake handy, your metabolism can get a kick start and leave you feeling satisfied. You’ll get antioxidants like vitamin C, 20g non-GMO protein, 22 vitamins and minerals, when you mix two super-fruits and the VeganSmart: nutrient-rich protein powder!
Are you a fan of dried fruits? Check out Stoneridge Orchards Montmorency cherries. The Chili Lime Cherries are seasoned with Tajin, a combination of chilis, lime juice and sea salt, and there's an Organic regular version. Enjoy!
The Zinfandel Experience Grand Tasting held at the picturesque Pier 27 San Francisco saw more than 1500 attendees. Over the course of the day, guests enjoyed over 20,000 appetizers and prepared bites of delicious food from 18 artisan purveyors and chefs. Rounding out the afternoon were more than 600 different Zinfandels poured from California growing regions and appellations as diverse as Mendocino County, Redwood Valley, Lake County, Red Hills, Napa Valley, Howell Mountain, Chiles Valley, Rutherford, St. Helena, Calistoga, Coombsville, Sonoma County, Alexander Valley, Dry Creek Valley, Rockpile, Sonoma Valley, Russian River Valley, El Dorado, Amador County, Shenandoah Valley, Calaveras County, Lodi, Contra Costa County, Suisun Valley, Livermore Valley, Paso Robles, Adalaida District, California, and more. See our pictures below!
We recently attended a Catalan Wines and Cavas Tasting at the San Francisco Bently Reserve. Lucas Pay, ex-sommelier from El Bulli restaurant provided an overview of the wines and Cavas we would taste accompanied by a menu based on tapas prepared by the Telefèric Barcelona restaurant, recognised as the best Spanish restaurant in the Bay Area in 2016.
The participating wineries were the following and photos are below in the slideshow.
Can Discrete (DO Penedès and DO Cava), Canals & Munné (Do Cava), Cava & Hotel Mas Tinell (DO Cava and DO Penedès), Celler Ronadelles (DOQ Priorat and DO Montsant), De Muller (DOQ Priorat and DO Tarragona), Caves Bolet via Forward Gourmet (DO Penedès and DO Cava), Heretat Montrubí (DO Penedès), Julià & Navinés (DO Cava and DO Penedès), L’Olivera (Do Costers del Segre and DO Catalunya) and Nadal (DO Cava and DO Penedès).
Harney & Sons teas are luxury teas manufactured in the US. The family business sells its tea online as well as in luxury shops, coffee shops and retailers around the world! Some of their best selling teas include: Chamomile, Early Grey, Hot Cinnamon Spice, Organic. Paris is a fruity black tea oolong with vanilla black currant, caramel and Bergamot flavors. Check out the full line of Harney & Sons products at https://www.harney.com/
Looking for a fun way to incorporate Granola into a Snack and add Chocolate? Well here's a yummy Truffle recipe for you courtesy of Vicki's Granola. :)
1⅔ cups heavy cream
7 tablespoons unsalted butter
1 pound semisweet chocolate, cut or broken into shards
Viki’s Original Granola for rolling truffle
• Place cream and butter into a saucepan. Allow butter to melt on medium heat, stirring the whole time.
• Raise the heat just until the cream mixture comes to a boil.
• Remove saucepan from heat, add the chocolate and stir until it is completely melted. Continue stirring until the mixtures thickens and cools a bit.
• Cover mixture with cellophane and place in refrigerator. Allow at least 2 hours to cool and thicken for at least 2 hours but mix 3 to 4 times during that time.
• To form truffles use a small melon baller or spoon to scoop chocolate mixture into the palm of your hand.
• Roll into a ball then roll in your favorite Viki’s Granola.
• Place completed balls on a parchment-lined tray and refrigerate before serving.
Looking for a great coffee recipe? Check out this Viennese Coffee Recipe from Lavazza.
For 1 serving
Pour 2 teaspoons of chocolate topping into a small glass.
Prepare a long espresso, pour it into the glass and add whipped cream.
Sprinkle with chocolate flakes.
Done! Enjoy a divine coffee break with a gourmet flavor.
We're a big fan of Pereg Spices - Did you know they carry some uncommon spices like Hilbeh, Sumac, and Luisa Leaves? Read more about them below and spice up your meals and tea!
Hilbeh - Also known as fenugreek, methya, menthya, vendayam, menthulu, uluva, uluhaal and methi. In Persia it is known as shanbalîleh. The name hilbeh is Arabic. It has a very light bitter and spicy taste (which might require getting used to). It is commonly used in Indian cuisine and is said to help improve digestion, increase libido, and treat hormonal disorders.
Sumac - The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. Less commonly, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish. Sumac is one of the main components in the spice mix za'atar. It's great over vegetables. Ground sumac also makes a nice, flavorful topping on dips like hummus and has been used across the globe for its medicinal properties. Research has shown that health benefits of sumac are many, as it is naturally anti-fungal, anti-microbial, anti-oxidant and anti-inflammatory.
Luisa Leaves - Luisa is sold under several names, the most common being lemon verbena. It can be found as prepared tea (bags), as loose tea, and as dried leaves. Luisa is believed to help one relax, aids in digestion, soothes menstrual pains and cramps and aids in kidney function. The leaves are used to add a lemon flavor to vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea). It can also be used to make a sorbet.
You must check out this gorgeous Lagostina Risotto Pan.
Cook creamy risotto in this classic Italian stainless-steel pan. Its 5-layer bonded aluminum and stainless-steel core ensures precise heating as you sauté arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring. Enjoy!
SAJJ Mediterranean fast casual restaurant with delicious, fresh, locally sourced, and customizable Middle Eastern Cuisine is now open in Sunnyvale. There are currently SAJJ locations in San Francisco, San Jose, Menlo Park and Mountain View, plus two food trucks.
We met with CEO Zaid Ayoub and CHEF Loay Alhindi where they described the menu concept and the numerous selection of vegetarian and vegan items. They are even willing to share their Falafel Recipe if you ask! It's like open source for food :) Also they have no front or back of the house personnel. Everybody touches the customer!
The vegetarian menu showcases falafel, hummus, baba ghanoush, pita chips, signature sauces (spicy tahini, cilantro mint chutney, peri peri), salad bowls, rice bowls and pita wraps. All meals are accompanied by complimentary lentil soup. Non-alcoholic beverages, house-made, include Mint Lemonade, Mint Yogurt, and Tamarind.
We had a Falafel Bowl over Arugula and all the vegetarian toppings. Delicious and satisfying! Check out the pictures below.