in this issue
UN WED in SF
Cinco de Mayo!
Events This Week
Feed the Fire

featured links
What's New Online
Take Action
Om Organics



 


Tasty Bites 5.4.05
Event updates every week; more extensive edibles every so often

Help spread the word & pass this on!



UN WED IN SF

Actually, no, that's not a secret spy code. This coming June, the United Nations Environment Programme has selected San Francisco to be the global host for World Environment Day 2005. It's the first time this 35-year-old event will be in the United States. And, this year also marks the 60th anniversary of the United Nations, which was founded in San Francisco in 1945.

Om Organics is honored to collaborate with the UN World Environment Day committee and OpenTable.com to host the Sustainable Cuisine Program throughout the WED week.

We're in the process of confirming about 100 restaurants that will showcase dishes made with 100% organically/sustainably-grown ingredients during the week's festivities. We aim to:

  • raise awareness about the environmental impact of how food is produced,
  • demonstrate the quality and economic benefits of a locally-sourced food supply, and
  • promote local growers and chefs who are helping make change!
We need your help!
Whenever you dine out, please tell the restaurant manager or chef about the program and to check out our OmOrganics.org website for more info. It's an exciting opportunity for any restaurant to take part in a truly amazing, international event. (And it's easy and free to participate!)

We also need some funding to at least cover basic costs, like printing and transportation. Any amount helps, even a dollar. Please read about the program and consider contributing to making this happen!

More about the U.N. World Environment Day

Please note the other official wed2005.org website is still being finalized and contains incorrect information, so please direct interested folks to the link above. Thanks!



Cinco de Mayo!

Each year, May 5th (tomorrow!) is reserved for the biggest n baddest Cinco de Mayo fiestas around town. The bar crowds get larger, the party decorations multiply and become more colorful, and those bottomless margaritas get tastier. (Even more so if it's your birthday...Mike D!)

You know partying on an empty stomach is a no-no, so here are a few tasty, organically-inclined options for you on this joyous occasion.

Raise your glass and fill your stomach to celebrate our long-standing friendship with Mexico.

Mijita
Chef: Traci Des Jardins
Address: Ferry Building Marketplace at Embarcadero/Market in SF
Phone: 415.399.0814
The menu features special regional dishes of Mexico, such as Oaxacan Chicken Tamales, as well as classic street foods—carnitas, carne asada, Baja style fish tacos, ceviche—and albondigas, a spicy meatball soup. Whenever possible, organic ingredients are used. MIJITA serves lunch and dinner and offers agua frescas, beer, wine and Mexican sodas. Ferry Building Marketplace

Dona Tomas
Chef: Dona Savitsky
Address: 5004 Telegraph Ave. in Oakland
Phone: 510.450.0522
Dona Tomas offers the amenities of a sophisticated restaurant, pure ingredients, one of a kind preparations, high quality tequilas and wines, and artful decor mixed with youthful energy, quirkiness and a few rough edges. That's OK because eating and drinking at Dona Tomas is refreshingly affordable. Everyone has fun, customers and workers alike. At Dona Tomas, you can sample the whole menu in a couple of visits, so everyone is looking forward to seeing what this creative kitchen will come up with next. Patricia Unterman

Picante Cocina Mexicana
Owner: Jim Maser
Address: 1328 6th St. in Berkeley
Phone: 510.525.3121
It's not fancy, but Picante Cocina Mexicana is an oasis of warmth and welcome in a changing industrial section of Berkeley. Chris Wallace, Picante's kitchen manager and formerly a cook at Zuni Cafe, tends the details: Masa is ground daily for the house-made tortillas and tamales, and sauces unfold in complexity as you roll them around on your tongue. Non- meat eaters can revel in the range of vegetarian choices; everyone can rejoice at the bargain prices. Maria Cianci

Tacubaya
Owner: Thomas Schnetz
Address: 1788 4th St. in Berkeley
Phone: 510.525.5160
An offshoot of the classy gourmet Mexican spot Dona Tomas in Oakland, this casual breakfast and lunch venue serves an affordable and delicious menu from simple tacos to more elaborate mole dishes. The potato- and cheese-stuffed chile relleno will keep Fourth Street shoppers coming back for more. Also, don't miss the organic, Mexican blend Blue Bottle coffee roasted in small batches by a local couple. S. Filucci.

Achiote Crusted Organic Chicken Breast with Posole, Bloomsdale Spinach, Housemade Chorizo & Avocado Salsa
Ok, we cheated; this isn't a restaurant... It's a Mexican-inspired Besos Foods Farm-Fresh Meal Kit. Their Kits include all the local, organic ingredients - fresh produce, herbs, meats, sauces, etc. - prepped and portioned. You cook the meal at home according to their simple instructions in about 20 minutes. Kits can be ordered online, and are delivered Monday-Friday to homes and offices in SF. (We actually tried this particular dish last week, and man, que bueno! Chef Jamie Lloyd's housemade lean chorizo rocks.)

More info about:
Organic restaurants in the Bay Area
Why organics are cool



Events This Week

Film: The Real Dirt on Farmer John
Wed, 5/4/05, 1:00pm
Kabuki Theater, Fillmore/Sutter in SF
CUESA and the Community Alliance with Family Farmers (CAFF) are sponsoring two screenings of Taggart Siegel's documentary, The Real Dirt on Farmer John, during the San Francisco International Film Festival. Join us for the story of a mid-western farmer who defied all odds and started a successful organic farm on his family farmland.

Ripe for Change: Rethinking California's Food Economy (SF)
Wed, 5/4/05, 7pm
Ferry Building, Market/Embarcadero in SF
Why, despite its role as one of the world's leading agricultural economies, is California a net importer of food? Why are California's top food-producing counties among the poorest and most food-insecure in the country? How is corporate consolidation affecting the food system? Why does food produced locally often appear to be more expensive that food produced abroad? The International Society for Ecology and Culture (ISEC) addresses these and many other questions, and offers an exciting and attainable vision for the future of food and farming in California. Join us for the launch of "Ripe for Change" with Helena Norberg-Hodge and others. Info: 510-548-4915, california@isec.org.uk.

Green Drinks Happy Hour
Wed, 5/4/055:30pm-7:30pm
77 Natoma St. between 1st/2nd. (Natoma is in b/w Howard and Mission) in SF
Green Drinks meets on the first Wednesday of each month at Varnish Fine Arts gallery/bar. Connect with other local Bay Area environmentalists in a casual mixer. This month's is in conjunction with the Berkeley Environmental Alumni Network.

Ripe for Change: Rethinking California's Food Economy (East Bay)
Fri, 5/6/05, 7:30pm
Berkeley Fellowship of Unitarian Universalists, 1924 Cedar St., @ Bonita in Berkeley
Why, despite its role as one of the world's leading agricultural economies, is California a net importer of food? Why are California's top food-producing counties among the poorest and most food-insecure in the country? How is corporate consolidation affecting the food system? Why does food produced locally often appear to be more expensive that food produced abroad? The International Society for Ecology and Culture (ISEC) addresses these and many other questions, and offers an exciting and attainable vision for the future of food and farming in California. Join us for the launch of "Ripe for Change" with Helena Norberg-Hodge and others. Info: 510-548-4915, california@isec.org.uk.

Meet the Farmer: Joseph Minocchi of White Crane Springs Ranch
Sat, 5/7/05, 10:00am - 10:30am
Ferry Plaza Farmers' Market, Ferry Building in SF; Free
Part of the CUESA Education Program. Get the lowdown straight from the producer!

Edible Landscaping and Food Forests
Sat, 5/7/05, 10:00am-1:00pm
Wildheart Gardens, 463 61st Street, @ Telegraph in Oakland
$10 EC members, $15 general, no one turned away for lack of funds
Come visit this backyard/community garden and see how in a few years a lawn was turned into an edible paradise. See the mulching and no-dig methods that transformed this backyard into a garden that is now reaping lots of food. This garden was inspired by Ruth Stout, Masanobu Fukuoka, David Holmgren and Bill Mollison. Get abundant ideas for your own space to make more food forests abound. Taught by Christopher Shein of Wildheart Gardens, Merritt College, and the Oakland Permaculture Institute. Info: 510-548-2220 x233.

Shop with the Chef: Dennis Leary of Canteen
Sat, 5/7/05, 10:30am - 11:30am
Ferry Plaza Farmers' Market, Ferry Building in SF; Free
Part of the CUESA Education Program. See and taste the seasonal produce local chefs are buying and cooking!

Designing Your Edible Landscape
Sat, 5/7/05, 10:30am-2:30pm
Common Ground, 559 College Ave. in Palo Alto; $30
Turn your lawn and boring hedges and foundation plants to a pleasing garden of edible delights. Even small urban gardens can provide a healthful, organic harvest. Bring a bagged lunch. We'll carpool to a local garden in the afternoon. Info: 650-493-6072.

Cooking Demo & Book Signing ~ Michael Schlow - It's About Time
Sat, 5/7/05, 11:45am - 12:30pm
Ferry Plaza Farmers' Market, Ferry Building in SF; Free
Part of the CUESA Education Program.

Cowgirl Creamery Guest Cheesemaker: Old Chatham Sheepherding Company
Sat, 5/7/05, 8:00am-2:00pm
Cowgirl Creamery, Ferry Building Marketplace, Market/Embarcadero in SF; Free
Are you a fan of luscious sheep's milk cheeses? If so, then you should mark your calendars for when Allyson Zolner will be representing Old Chatham Sheepherding Company at the Ferry Plaza. Old Chatham Sheepherding Company began in 1994 in the rolling hills of the Upper Hudson River Valley. Owners Tom & Nancy Clark were in the forefront of producing sheeps' milk cheeses here in the US, starting with 150 sheep. Their flock, which has grown to over 1000 East Friesian cross-bred sheep, produces the milk that is used to make their award-winning sheep's milk cheeses and yogurt. A neighboring farm provides them with BHG-free cow's milk for their sheep and cow's milk cheeses. The cheeses are made in the Camembert-style - rich and buttery with a white edible rind. Stop by to talk with Allyson and taste these delicious cheeses.

Spring Breakfast at the Ferry Building
Sun, 5/8/05
Ferry Plaza Farmers' Market, Ferry Building in SF; $45/adults; $15/kids
The Ferry Plaza Farmers Market fourth annual Spring Breakfast by the Bay will be held on Mother's Day, May 8th. More details to come! Reservations can be made beginning March 22nd. RSVP by calling 291.3276 x 103, clicking the link above, or come to the market booth.



Feed the Fire!

Even a little snack. If you use these newsletters, use our website, or simply enjoy having delicious, organic food in the Bay Area, please support our programs that serve local, organic farms and the community. Om Organics is a project of the San Francisco Foundation - Community Initiative Funds, and can only continue with the help of contributions from conscientious people like you!

Any amount is appreciated!
You can make a donation:

  • via Paypal.com: to donate@omorganics.org
  • by credit card: via the SFF CIF donation page
  • by check: "Om Organics: Project of SFF CIF", 225 Bush St. #500, SF, CA 94104

THANK YOU!



© 2005 Om Organics 5.4.05-27