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Wednesday, April 29, 2015

Green Tiffin Offers Unique Vegetarian Spin on Lunchtime Delivery

Posted By on Wed, Apr 29, 2015 at 2:00 PM

This Penang veggie curry and marinated mushroom salad could show up delivered by electric bike from Green Tiffin. - ALIX WALL
  • Alix Wall
  • This Penang veggie curry and marinated mushroom salad could show up delivered by electric bike from Green Tiffin.

If the same old lunch options in downtown San Francisco are getting you down, here’s a healthy vegetarian option: Green Tiffin.

Adrian Tay was traveling through India a few years ago, on sabbatical from his corporate career. Seeing tiffins hanging from bicycle handlebars reminded him of the hot meals his working parents outsourced and had delivered when he was a child in Malaysia.

Tiffins are reusable containers that usually contain home-cooked meals that are then delivered by bike or motorbike, and customers return the empties when their next delivery comes. Tay has given his idea a particular Bay Area spin: Delivery is by electric bike.

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Friday, November 14, 2014

Indulge Your Inner Hippie and Learn About Sustainable Food at This Weekend's Green Festival

Posted By on Fri, Nov 14, 2014 at 9:12 AM

The annual Green Festival can draw more than 30,000 people a day to learn about sustainability. - GREEN FESTIVAL
  • Green Festival
  • The annual Green Festival can draw more than 30,000 people a day to learn about sustainability.

Even if you're not a vegetarian or vegan, there is plenty of interest at this weekend's Green Festival, held at Fort Mason. The festival, now in its 13th year, will feature more than 100 food and drink vendors showcasing their sustainably made, organic, GMO-free, and vegetarian and vegan products. There promise to be plenty of samples and probably overwhelming earnestness, but it never hurts to indulge your inner tree-hugger every once in a while, and you'll get free stuff in the process.

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Wednesday, February 29, 2012

Mission Pie Goes Solar

Posted By on Wed, Feb 29, 2012 at 1:37 PM

  • Luminalt

Mission Pie, already one of the few restaurants to achieve green certification, just ramped up its sustainability with the installation of rooftop solar panels to provide up to a third of its power.

"It keeps getting windier in the Mission. Maybe we should have gone with wind power," joked co-owner Karen Heisler.

Solar power has been on the Mission Pie wishlist since it opened in 2007, but starting a food business is time-consuming and costly; Heisler and co-owner Krystin Rubin had other projects to tackle first. When they finally started talking to Claire Hill of the small SF solar company Luminalt last year, they were ready to take the plunge.

Rubin said the installation price was neither "shockingly high or delightfully low," but will reduce Mission Pie's significant electric bill by one quarter to one third. "It's an act of faith that our business will thrive long enough for the cost to be absorbed," she said.

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Thursday, October 27, 2011

Bay Area Green Tours Explore Local, Sustainable Foods Deliciously

Posted By on Thu, Oct 27, 2011 at 1:00 PM

BAGT's walking tour of downtown Berkeley.
  • BAGT's walking tour of downtown Berkeley.

Do you love food but also worry about the sustainability of our current system? Yeah, you do. That's why you live here! They say every area gets the food tour it deserves, and so, we have Bay Area Green Tours, a nonprofit that started three years ago in conjunction with San Francisco's Green Festival. Naturally. Executive Director Marissa LaMagna hopes the tours will help Bay Area residents better relate to the food they eat. The tours highlight local businesses as a way to empower people to make conscious choices about the things they consume, and to be aware of the economic and environmental impacts of their actions. As LaMagna says:

Once people meet the farmers and producers and witness their passion, they are able to more directly connect themselves to the food system. They learn first hand about the time and care that goes into producing the food we eat and inevitably share this insight with others. By going on our tours, community members are able to have questions answered and also discover new environmental concepts they want to explore.

The tours help people to connect the dots, and hopefully inspire them to make changes in the way they approach food. Also, you'll get to eat a LOT.

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Tuesday, August 17, 2010

Next Week: Kitchen Table Talks Jaws About Heirloom Fruit

Posted By on Tue, Aug 17, 2010 at 4:19 PM

On Aug. 31, Kitchen Table Talks (a joint venture of Civil Eats and 18 Reasons) reconvenes at Viracocha to discuss, with curatorial gusto, heirloom fruit. Various stewards of storied seeds, rootstocks, and growing traditions shall be present, including Terry Harrison, who founded the Sonoma Antique Apple Nursery (now known as Trees of Antiquity, which would be a sweet band name), Bryce Austin of Austin Heritage Ranch, a unique orchard with rare prune, fig, and apricot trees grown at an elevation of 1,000 feet, and Loulou's Garden jam-crafter Casey Havre. Sustainable food and refreshments will be served beginning at 6:30 p.m.; the discussion starts at 7.

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Friday, April 24, 2009

"Shellfish of San Francisco Bay" at 18 Reasons

Posted By on Fri, Apr 24, 2009 at 1:01 PM

This Thursday, 4/30, instead of its usual wine tasting, 18 Reasons hosts the first in a series of presentations on seafood. This week, Marilyn Latta of the California Coastal Conservancy and Sumudu Welaratna of Bi-Rite Market will discuss the life cycles, habitats, and future of San Francisco Bay's shellfish. The evening will include a seafood pasta and hearty red wine. The event starts at 7:00 p.m. and costs $10 ($5 members).

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Tuesday, April 21, 2009

Straight from the Ranch, Part 2: Whole Beasts & Bulk Meat

Posted By on Tue, Apr 21, 2009 at 1:01 PM

Whether inspired by health-food notions, the "locavore" movement, Michael Pollan, or a simple desire to save money, these days lots of people are looking to buy their meat as whole animals, in bulk, and/or direct from the producers. If you're into bulk, here are some options:

Creston Valley Meats (3280 Calf Canyon Hwy, Creston, 805-286-7533): This plant processes beef, lamb, goat, rabbit, and llama (!) from ranchers in the Paso Robles area. They also have a large selection of bones, scraps, and innards they label as dog food. See the online store for current inventory or call for special requests or to arrange pickup in the Bay Area.


Bounty (5636 Weber Rd., Vacaville, 707-693-0908; no Web site): At this

family-owned farm and halal processing facility you can pick your own

naturally-fed, hormone-free lamb, goat, or cow, have it slaughtered and

processed to your specifications, and take the meat home with you the

same day. If you can't handle a whole beast, they'll match you up with

other customers to share one. Nature's Bounty is open Friday-Sunday 8-5

or by appointment.

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Straight from the Ranch, Part 1: Meat CSAs & Buying Networks

Posted By on Tue, Apr 21, 2009 at 8:01 AM

Inspired by health-food notions, the "locavore" movement,

Michael Pollan, or a simple desire to save money, these days lots of

people are looking to buy their meat as whole animals, in bulk, and/or

direct from the producers. Buying networks and meat CSAs are two approaches:

Marin Sun Farms (Point

Reyes Station, CA, 415-663-8997 x203): Following the same

community-supported agriculture model used by many local farms, members

of Marin Sun's Meat Club CSA pay in advance for monthly assortments of

the farm's grass-fed, organic beef, lamb, mutton, goat, pork, veal,

chicken, and duck. They offer ten different packages of from 5 to 24

pounds, and the cost varies from $30 to $198 a month, paid 6 or 12

monthes in advance. They say this saves members up to 20% compared with

purchasing the same products at their shop or farmers market stands.

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Thursday, March 5, 2009

Last Night: Tea Tasting at Samovar Zen Valley

Posted By on Thu, Mar 5, 2009 at 2:45 PM

Samovar's third SF location is built into a Hayes Valley Victorian. - JANINE KAHN
  • Janine Kahn
  • Samovar's third SF location is built into a Hayes Valley Victorian.
Samovar Zen Valley Tea Tasting
Page at Laguna Streets
March 4, 2009
Better Than:
Brewing a generic, borderline metallic-tasting tea bag in your cold, lonely apartment.

The Samovar Tea Lounge's Hayes Valley edition has been up and running since the end of 2008, but there's still no sign on the door to mark the establishment. With its dim lighting, the lounge easily blends into the rows of Victorians on Page Street -- an unobtrusive, almost  organic piece of the neighborhood to the casual eye. Which is exactly what owner Jesse Jacobs had in mind.

Digg founder Kevin Rose sits at Samovar's tea bar. - JANINE KAHN
  • Janine Kahn
  • Digg founder Kevin Rose sits at Samovar's tea bar.
Sustainability and repurposing are central themes in Jacobs' ethos; evident in the beams from an old Petaluma vinegar factory that line the ceiling, the emission-free fireplace that sits in the back end of the space and the 20-foot, naturally fallen

redwood tree from Marin that serves as the tea bar.

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Tuesday, March 3, 2009

Today is Square Root Day: Eat Square Roots

Posted By on Tue, Mar 3, 2009 at 12:37 PM


CNET reports that today is Square Root Day since the month and day (number 3) are both the square root of the year (09). The holiday is credited to a Redwood City teacher named Ron Gordon, and, according to the story, "celebrants are expected to mark the occasion by cutting root vegetables into squares or preparing other foods in the shape of the square root symbol." Get chopping those veggies today, folks, because the next Square Root Day isn't until April 4, 2016. The one after that: May 5, 2025.

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