Brand: Beth's Fine Desserts
Origin: Mill Valley
Found at: Mollie Stones (635 Portola)
Cost: $5.39
Ingredients: Organic wheat flour, organic butter, organic cane sugar, organic pure vanilla extract
Calories per serving: 150
Why I bought it: These cookies looked delicious and it was exciting that they contain only four ingredients, all of which are organic.
Tasting notes: These are wonderfully buttery and crisp. A brief sprinkle of sugar on top provides one of the best textural details.
Wo
heather/FlickrHeart of the City market: Low carbon footprint?Agoraphobic? Is it raining out? Or maybe you're just too lazy to drag your ass to the farmers' market. Spud, the largest organic food delivery service in North America, can hook you up. But is that entirely a good thing?
It is if convenience is your chief value. Spud, which began its grocery delivery business in Vancouver more than a dozen years ago, launched locally in January 2008, before the proliferation of city farmers' markets (
Green sparkler.Italy's wine industry is no stranger to biodynamics. Hilberg-Pasquero and Cascina degli Ulivi, both from the Piedmont region, are leaders in the movement that grows grapes holistically and naturally, often with the influence of astronomy on planting and harvesting. But these wines aren't often exported to the U.S. market. And what Americans are consumed with these days isn't so much holistic green practices as the label "organic," which biodynamic wines also are. But since Italian
Uncle Lynx/FlickrThis afternoon kicks off a weekend of harvest-related activities at the Ferry Building. Free events include an olive oil tasting, apple pressing and cider making, a Barnyard by the Bay petting zoo, and live music. Till 8 p.m. today, an organic spirits (boo!), wine, and beer tasting is going down. Tickets are $15 for five tastes, or $25 for 10, and the proceeds benefit California Certified Organic Farmers (CCOF), which is historically one of the oldest certifying agencies.
It's a big week for bookish San Francisco foodies interested in sustainable farming, vegetarianism, and foraging.
• Tomorrow, Wendell Berry -- writer, farmer, and godfather of the organic farming movement -- appears at Herbst Theatre (401 Van Ness at McAllister) in conversation with Michael Pollan for a City Arts and Lectures event. The utterings of both are often quoted (Berry: "Eating is an agricultural act"; Pollan: "Eat food. Not too much. Mostly plants." Perhaps tomorrow's talk will yiel
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