Posts filed under ‘Local SF Biz’
A Morning Shot of Raw Juice
There’s something about Fall that propels us from the lazy days of summer into a whirlwind of activity. Chalk it up to back-to-school vibes or the crispness of the air around us, but this season always seems to spur transitions of all kinds. A few of my personal changes this Fall have included starting an exciting new job and putting the finishing touches on the re-launch of this website (coming in November 2011!), so I understand how important it is to maintain balance and wellness – and keep the flu at bay.
One of the ways I’ve tried to keep myself healthy is drinking raw juice blends in the morning. Typically I juice whatever is in the fridge – beets, celery, carrots – and throw in apples for sweetness and ginger for spiciness, adding more or less according to taste. Gorgeously Green’s Sophie Uliano recently wrote about the importance of an alkalizing diet this time of year, so many of the vegetables and fruits she recommends are perfect for juicing at home. Or if you need more of a set recipe, check out Kris Carr’s popular Green Juice recipe.
Green Energy Blend from Sidewalk Juice
However, if you’re like me, breakfasts are typically rushed and I don’t have time to prepare juices daily. If I know I’m in for a crazy week, I make a Sunday stop at Sidewalk Juice on Valencia Street, which sells delicious, made-to-order organic juices. Ideally you are supposed to drink raw juice the day it is pressed, but I purchase their Green Energy juice (made with spinach, kale, apple, lemon, ginger, celery, parsley and cucumber) in the half-gallon size and drink it daily over the course of a week. The business will even deliver to your home if you’re really swamped. To your health!
Sidewalk Juice is located at 3287 21st Street at Valencia. Call them at (415) 932-6221. The business is open every day from 9am-7:30pm and from 9am-6:30pm during the winter. The half gallon Green Energy blend I buy is $24. Cash only business.
Shopping at Urban Bazaar
As I was walking home the other day, I happened to stop by a new shop in my neighborhood called Urban Bazaar. From the outside it looked like a colorful succulent nursery, but on the inside there was a vast selection of fair trade jewelry, home goods, beauty lotions and clothing. Some of the items were made locally, like the Berkeley-based AngelMade infused coconut oil I bought, and the rest was from around the world, including an adorable owl-shaped trivet from India I picked up.
Unlike other fair trade stores I’ve been in before, Urban Bazaar carries items that I would honestly love to feature in my home (or wear!). They are chic, sustainable and, though I think it’s important to support global fair trade workers, it’s just as critical to support the artisans living in our own towns and cities.
Image Courtesy of Urban Bazaar
If you’re in San Francisco this weekend, you’re in luck! On Saturday and Sunday from 11am – 5pm, Urban Bazaar will be holding its “Vagabond Indie Craft Fair,” selling handcrafted goods from dozens of local artists. Stop by for everything from artistic woodworking to vintage steam punk accessories. I know I’ll be starting my Christmas shopping early.
Urban Bazaar is located at 1371 9th Avenue, San Francisco, CA 94122. 415-664-4422. www.urbanbazaarsf.com
Not Your Typical Mom-and-Pop Ice Cream Shop
Saffron and Black Walnut Chocolate Flavors from Xanath
Have a craving for Cucumber Ice Milk? How about creamy Saffron? When it comes to quirky dining, even San Francisco’s ice cream shops are on the bandwagon. So while the sun is shining, head over to Humphry Slocombe on Harrison, Xanath on Valencia or Bi-Rite Creamery on 18th Street. All three use organic Straus Creamery dairy to whip up their tasty flavors, which span the gamut from the intriguing (Black Walnut Chocolate at Xanath) to the daring (Boccalone Prosciutto at Humphry Slocombe). Local ingredients are also sourced whenever possible, making for a tasty eco treat you can feel less guilty about.
My top Greenista flavor recommendations? McEvoy Olive Oil at Humphry Slocombe, Saffron at Xanath and Salted Caramel at Bi-Rite Creamery. Like most good things in the City, the lines are worth the wait for something deliciously local!
Humphry Slocombe is located at 2790 Harrison St. Xanath is located at 951 Valencia St. Bi-Rite Creamery is located at 3692 18th Street.
Homemade Mushroom and Caramelized Onion Pizza Recipe
I am happy to report that my Back to the Roots mushroom harvest was successful! A crop of oyster mushrooms started sprouting around the eighth day, and by the twelfth day they were ready to be picked.
The Back to the Roots’ site has a ton of mushroom recipes – salads, risotto and even casseroles. I, however, chose to create my own simple, organic Mushroom and Caramelized Onion pizza recipe. See my homemade recipe below, which serves 2-3. Bon appétit!
Ingredients
Pizza Dough – after a busy day, I typically grab the refrigerated premade dough at Whole Foods. However, if you’re in the mood for some kneading, you can find some great recipes on AllRecipes.com or FoodNetwork.com
Oyster Mushrooms – entire harvest, washed and sliced
Yellow Onion – half of the onion, sliced
Sugar – two sizeable pinches for caramelizing onions
Mozzarella Cheese – 2 cups, shredded
Goat Cheese – 3 oz., crumbled
Olive Oil – 3 tablespoons
Basil – pinch of dried basil
Oregano – pinch of dried oregano
Pasta Sauce – 1 ½ to 2 cups
Recipe Instructions
Allow dough to sit at room temperature for 30 minutes
Heat 1 tablespoon olive oil over low-medium heat and sauté oyster mushrooms for 5-8 minutes. Set aside
Preheat oven to 450 degrees
Spread ¾ tablespoon olive oil on pizza baking sheet and roll out dough to desired crust thickness
Rub ½ tablespoon olive oil on top of pizza dough and sprinkle oregano and basil throughout dough surface
Spread pasta sauce all over dough, stopping ½ inch from edge
Sprinkle mozzarella and goat cheese on pizza. Place in heated oven for 15-20 minutes until crust browns. At 15 minutes, pull out pizza and add sautéed mushrooms for remaining 5 minutes
As soon as pizza is in the oven, heat 1 ½ tablespoons olive oil over low-medium heat and throw in onion slices. After 5 minutes, add two sizeable pinches of sugar. Continue stirring for another 15-20 minutes until caramelized
Pull out pizza and add caramelized onions. Let cool for 5 minutes and serve
DODOcase Brings Traditional Bookbinding to the Kindle
Image Courtesy of www.daemonsbooks.com
When I was six years old, my favorite outing was a trip to the library. Each week, I would convince my mother to let me check out the maximum number of books allowed. Then, I would quickly turn around and assemble a second stash that my sister (who, fortunately for me, did not share the same passion for books) checked out on my behalf. Fast forward 20 years, and I have books coming out of the woodwork. However, when a five-foot-high tower of tomes came crashing down on my boyfriend last summer, it was only a matter of time before I was gifted with the Amazon Kindle.
A lot of speculation has naturally focused on the environmental footprint of e-book readers and how they stack up against traditional paperbacks. However, one widely shared study found that the Kindle is a great option for the voracious, not the occasional, reader. After 22.5 electronic book purchases are made, the eco-friendliness of the Kindle surpasses traditional books, despite other factors. I’ve had the Kindle for four months and have already made six purchases.
Yet, even though I love the free space on my shelves and don’t feel guilty buying novels I only read once, I’ve mourned the changing tides of the book publishing industry. Luckily, an innovative San Francisco-based business has taken the traditions of bookbinding and applied it to the future of reading devices and tablets.
Keeping the skill of craftsmanship alive, DODOcase makes Kindle and iPad covers by hand, using sustainable bamboo for the inner e-book holder. A classic black faux leather cover, reminiscent of old cloth hardbacks, is lined with the fabric of your choice (as you can see above, I chose the lovely pink shade). The company’s mission statement – “Protects from Extinction” – is both cheeky and serious. Preserving the art of bookbinding, and doing so in a way that promotes a local economy, is increasingly important as mass production and globalization take over markets.
Without a doubt, my DODOcase really does “make [my] Kindle feel like the book it wants to be.” The unique, quality and handmade touches of the case make it an item to treasure. Now if only it could have that old book smell…
I believe that supporting local businesses is extremely important. Go to www.dodocase.com to purchase a great, SF-made case for your Kindle, which retails at $49.95. And take a moment to watch the interesting video below on the company’s engaging story.
From Coffee Grounds to Mushrooms: How to Harvest Your Own
It doesn’t get any more local than this. With foraging spots in the City becoming more limited (and risky if you aren’t a pro), most of us have had to abandon our fantasies of mushroom picking in Golden Gate Park and instead opt for grocery store or farmers’ market ‘shrooms. However, there’s a new alternative for mushroom seekers – a home-growing starter kit by Back to the Roots.
I came across the mushroom kit while shopping last week at Whole Foods. Conceived by two University of California, Berkeley business students, the Back to the Roots biz model seeks to use waste in a profitable way. The kit uses nutrient-rich discarded coffee grounds sourced from Peet’s Coffee & Tea to grow fresh mushrooms at home for multiple harvests (typically 2-3). After that, replacement bags are available.
Image Courtesy of www.bttrventures.com. Vegan chef Chloe Coscarelli with her mushroom kit
The harvesting process is minimal and easy. After cutting slits and soaking the bag for 24 hours, all you need to do it mist the soil two times a day. In about 10 days, a crop of mushrooms should appear. I’m on Day 7 (mushroom tops are starting to pop up!) and will be posting an update on Day 12. Considering this kit is a favorite of top foodies, including up-and-coming star vegan chef Chloe Coscarelli and renown restaurateur Alice Waters, I think I’m in good company.
Back to the Roots mushroom kit is available online and at Whole Foods Market stores across the nation. I purchased mine at the Whole Foods on Haight Street. A starter kit is $19.99 and replacements are $7.99, though it looks like you have to email the company directly to request the replacement for now.
Are You A Coffee Addict? Get Ready to Take the Puerh Challenge
Image Courtesy of Numitea.com
Love the wake-me-up aroma of coffee but hate the caffeine jitters? We’ve all heard that green tea is a gentler, energy-boosting substitute, but sometimes you just need something a little stronger. Though I do treat myself to an organic Bluebottle mocha as a Monday morning treat, I’ve found a wonderful alternative to coffee for the remainder of the week – Numi’s Puerh tea blends.
Puerh, which is an ancient fermented tea touted for its healing properties, contains 32 percent more antioxidants than green tea and has a richer, malty flavor that will satisfy coffee-craving taste buds. Numi’s organic Puerh leaves come from wild-harvested tea trees that are up to 500 years old, and are fermented for 60 days (though, according to Numi, Puerh can also be compressed into bricks and aged, like fine wine, for months, years or even decades). Add in the fact that Puerh’s caffeine punch reportedly lowers cholesterol and normalizes metabolism, and you’ve got a tasty beverage that promotes overall wellbeing.
Image Courtesy of Numitea.com
I had the chance to sample the Chocolate Puerh at Numi’s tasting room in Oakland and the smell was intoxicating and unique. However, for a more day-to-day tea, I ended up purchasing the organic Magnolia Puerh, which I highly recommend. While still rich in flavor, the taste is smoother and balanced – and I can drink multiple cups a day without feeling like I’ve had too much. An additional perk: each tea bag can be brewed up to five times.
For diehard coffee drinkers, Numi has created “The Two-Week Pu-erh Challenge.” The gist? Switch your daily mug of java to a cup of Puerh for two weeks and see how you feel. I have a hunch you’ll be pleased with the results…and the absence of coffee breath.
Want to learn more about Numi? Check out my recent article on the company’s impressive sustainable and fair-trade business model.
Local Company Numi is a Greenista’s Cup of Tea
Who would’ve thought a calming oasis exists right off a busy freeway in Oakland. Amidst warehouses and concrete buildings lie the headquarters and tasting room of local tea company Numi. Founded in 1999 and run by brother-and-sister duo Ahmed and Reem, the inspiration for Numi was driven by their passion for tea, which included fond memories of a cultural tradition of drinking a dry desert lime tea as children, and the need to tap into their creative spirits. From the unique mixtures (green tea and brown rice, black tea and vanilla) to the artwork for the packaging (Ahmed takes pictures that Reem transforms into art), the homegrown business is leaving its mark on the tea scene.
From a photo concept to artwork to the final packaging
Housed in a former cotton mill with intact caverns still winding their way underground, the company is one of the top three importers of fair-trade product in North America. With tea leaves coming from all over – Rooibos from Africa, Puerh from China and Chamomile from Egypt, to name a few – Numi’s conscientious business model not only brings quality, organic tea to customers, but also ensures that tea farmers are paid a livable wage 30-40% higher than what they receive from tea traders.
Numi’s twist on the triple bottom line objective – People, Planet and Pure Tea – isn’t fancy green marketing speak. It’s real, and one of the best examples of a sustainable business I’ve come across. Numi sources organic, fair-trade tea leaves that are of the highest quality, which is possible as the quality control department visits suppliers frequently. Since the company doesn’t do business with traders, there’s no guessing game as to where the product comes from. Numi knows it has the coveted leaves and buds in its tea bags.
Ahmed and Reem, Courtesy of www.Numi.com
It doesn’t stop there. Numi also does not use any oils or flavorings in its product lines. I didn’t even know this was a common practice until I checked the ingredients of the mainstream tea I had lying around. Sure enough, there were natural flavors, oils and even dyes listed on the package. That tea was promptly composted.
Numi’s green consciousness also extends to its packaging (100% recycled material, soy ink-based, no cellulose plastic – it’s even GMO-free) and its support of local communitea organizations. If you haven’t guessed by now, this company is undoubtedly my cup of tea. I’ll be posting a review of my favorite Numi teas later in the week, so get ready to start brewing!
