Category Archives: Going Green and Sustainable

Scenes From “Cooking for Solutions” at the Monterey Bay Aquarium

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Chef Chris Cosentino shows off his fave T-shirt that's a hoot -- at the "Cooking for Solutions'' gala.

The Monterey Bay Aquarium hosted its 10th “Cooking for Solutions” conference last weekend, bringing together chefs; food purveyors; marine scientists; fishermen; government officials; and celebrities such as Isabella Rossellini, Alton Brown and Ted Turner; as well as journalists such as yours truly, to learn about environmental issues gripping our oceans and planet.

There was good news: Experts from the Environmental Defense Fund don’t expect to see any health issues arising from Gulf seafood resulting from the dispersants used to combat the oil disaster.

Alarming news: Former Gourmet magazine editor Barry Estabrook and creator of the James Beard award-winning Politics of the Plate blog, uncovers in his new book, “Tomatoland” (Andrews McMeel), how many of the popular grape tomatoes sold in supermarkets are picked primarily by women of child-bearing-age who are exposed to pesticides regularly.

Troubling statistics: In California, cotton and rice make up only 3 percent of crops grown, but receive 44 percent of federal subsidies doled out in the state. That leaves the bulk of the farmers, who grow fruits and veggies, with few subsidies.

News to use every day: Experts agreed that of all the ecolabels out in the marketplace now, the most trustworthy ones are — Certified Humane, Free Trade, Certified Organic, Marine Stewardship Council, Country of Origin, and Seafood Watch.

Isabella Rossellini -- still stunning and still making powerful films.

Alton Brown, whose next project will highlight the 25 fish you're not eating, but should be.

And charming moments: Rossellini — who attended the conference with her son, who is studying marine biology — talked about her educational yet humorous “Green Pornos.” Rossellini produced, directed and stars in these short films, produced for the Sundance Channel, which highlight the reproductive lives of marine animals. These offbeat films are memorable with their sets made of paper and Rossellini portraying each species in costume. If you’ve never seen a “Green Porno,” they are definitely worth checking out.

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Tea Time

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Sure, you’ve enjoyed your black, green, white and herbal teas.

But have you ever sipped a tea with actual peppers in it?

Fred Hempel, owner of the 9 1/2-acre Baia Nicchia farm in Sunol, is known far and wide in the Bay Area for his incredible tomatoes, some unique varieties of which this former geneticist has actually created from scratch, too.  But now, he’s also gaining a reputation for his unusual teas.

They’re all caffeine-free and made from organic herbs and vegetables that he grows, dries and combines to create arresting blends that can be enjoyed hot or cold.

The varieties vary throughout the year, depending upon what’s in season at the farm. Delicate and natural tasting, the teas can’t help but make you feel as if you’re sitting on a porch overlooking a lush garden as you sip them.

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Gather Around Gather in Berkeley

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Seared panisse -- wedges of crisp polenta-like cakes made of creamy, custardy chickpeas -- at Gather restaurant.

At Gather restaurant in Berkeley, it’s all about head-to-tail and root-to-shoot cooking.

The nearly year-and-a half-old restaurant at the David Brower Center takes the unique approach of making its menu 50 percent vegetarian with plenty of vegan options.

If you’re rolling your eyes, thinking it’s some hippy-dippy Berkeley joint that won’t appeal to gauche, non-Birkenstock-wearing carnivores, you’d be wrong. In fact, my husband, aka Meat Boy, has happily eaten there twice with me, once when we paid our own tab and most recently when we were invited to dine as guests of the restaurant last month.

Popular with theater-goers, the restaurant was packed almost from the moment it opened its doors for dinner at 5 p.m. that Saturday evening. The space is very California-like with a warm, laid-back vibe. There’s plenty of rustic, reclaimed wood, as well as metal, steel and concrete. Fun touches include light fixtures made from recycled vodka bottles, filtered water served in recycled milk bottles, and comfy banquettes crafted from old leather belts (I even spotted one still sporting its Gap insignia).

The dining room made with reclaimed materials.

Filtered water in recycled Straus Creamery milk bottles.

The restaurant was started by Bay Area food activists Ari Derfel and Eric Fenster, who founded Back to Earth,  a nine-year-old organic catering company. Executive Chef Sean Baker, former sous chef at the vegan restaurant, Millennium in San Francisco, and executive chef at Gabriella Cafe in Santa Cruz, was named “2010 Chef of the Year” by Esquire magazine for his intriguing and innovative cuisine.

The compact menu features organic, local and sustainable ingredients, with vegan and gluten-free options spelled out clearly.

One dish, above all, has received a ton of buzz since the restaurant opened — “vegan charcuterie” ($16). It’s a beautiful wood board arrayed with four or so little tastes that change regularly. It doesn’t try to mimic meat salumi in any way except in its convivial nature that makes it perfect for sharing. It’s a great way to start the meal with a glass of wine.

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Cool New Water Bottle and Food Gal Giveaway

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Win a new Groove water bottle with built-in filtration system. (Image courtesy of Camelbak)Camelbak, maker of those nifty water packs for biking and hiking, wants you to get into the Groove.

A new portable filtration water bottle to be exact.

The Camelbak Groove is a reusable water bottle that comes with its own carbon filter built into the drinking straw. Fill the bottle with tap water, and as you sip, the water is filtered before it hits your mouth.The straw has a bite valve — the same one apparently used by NASA astronauts in space — that locks into place when not in use, so you don’t have to worry about spills or leaks.

It’s great to stash in your car or to keep at your desk. Or tote one in your purse or briefcase. No more spending money on disposable water bottles or worrying about recycling them.

The 20-ounce bottle is made of BPA-free plastic and comes in four colors. It sells for $25. Replacement carbon filters (each of which should last for up to 60 gallons) cost $10 for a two-pack.

The Grooves are available online at the Camelbak Web site or at stores such as Target.

Contest: I’m happy to be able to give away one Camelback Groove to each of five lucky Food Gal readers. Entries, limited to those in the continental United States, will be accepted through midnight PST May 14. Winners will be announced May 16.

How to win?

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Convenient CSA Pickup at a Caltrain Station

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Would you believe you can pick up this bounty at a train station?

Leave it to Luke’s Local — the gourmet convenience store at a Caltrain station — to make getting farm-fresh produce on your commute even easier now.

The tiny store, which opened last year in a long-vacant ticket office at the Hillsdale station in San Mateo, just started offering a Community Supported Agriculture “Meal Box” that folks can pick up once a week at Luke’s Local. Imagine getting off the train after a long day at work, then picking up a box that contains not only fresh fruits and veggies, but a couple of ready-to-heat meals that you can load in your car to take home.

A sample "Meal Box'' from Luke's Local.

Luke Chappell, owner of the store, is offering this new service in a joint effort with Farmshares, a Community Supported Agriculture program of local farms in the Capay Valley. When you subscribe to the service, you pick up your box every Wednesday night at the train station.

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