I just attended the Baingridge Graduate Institute's graduation ceremeny last weekend on the invitation of one of my favorite people in the world, Barbara Lawrence, a BGI graduate and member of the Suquamish Tribe. I pretty much was in happy tears throughout the whole event. BGI offers an MBA focused on sustainability that is out of this world amazing! I know the founders, Gifford and Libba Pinchot, and a several of the faculty, including Lorinda Rowledge and Jill Bamburg, through several sustainability circles in Seattle. Graduation was hard/emotional enough for me going to the UW where throusands graduated at the same time. At BGI, with a class of 30 or so, I can't even imagine how hard it must be to leave the institute, your fellow students and faculty. Folks just get to be such good friends. My friend Barbara was asked to give the invocation and I must say she did an outstanding job for her first time. She chose to take the opportunity to show gratitude to the many people, ideas and inspirations that brought BGI into existence. I was teary and inspired through the whole thing and was very surprised and honored to accept a gift on behalf of all the messengers in the sustainability movement.
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Hotel Vitalefiled in online sourcebook: san francisco | travel | [sf] travel June 19, 2006
This luxury hotel is located on San Francisco's historic waterfront. Here at this urban oasis, guests will experience a revitalizing stay provided through this hotel's stunning water and landmark vistas, on-site spa with outdoor rooftop deep soaking tubs, penthouse level yoga studio with terrace and signature restaurant, Americano. Modern, urbane, fresh, revitalizing, and nurturing: these are all words that could describe the hotel and its services. [Hotel Vitale]
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Green Fusion Design Centerfiled in online sourcebook: interior design | san francisco | [sf] interior design June 19, 2006
This is a unique retail store, gallery and education center that features green building materials and natural home furnishings, a book store, and a marketing galley for our partners, products, and services. For both the novice and profession green builder, the Green Fusion Design Center is here to offer products and information for creating healthier environments - commercial and residential. [Green Fusion Design Center]
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BGI GraduationSubmitted by Sustainable Sean on Sun, 06/18/2006 - 4:18pm.
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Current TVSubmitted by Sustainable Sean on Sun, 06/18/2006 - 4:06pm.
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I've said it before and I'll say it many times more I'm sure. Current TV is the coolest thing on television these days. I get addicted everytime I turn it on. I could spend the whole weekend watching pods on everyhing under the sun. Just watched pods on journalism in Iraq, pop-culture christians in Philidelphia and Hotel Chelsea. Best part is the pods are produced by pretty much anyone and everyone, folks from all walks of life.
Ferry Plaza Farmers Marketfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
This California Certified Farmers Market is operated by CUESA, the Center for Urban Education about Sustainable Agriculture. There are four markets per week, all of which take place at the Ferry Building in San Francisco. Beginning in 1993, the Market has been a crucial link between San Francisco residents and the local farmers who practice sustainable agriculture. You can find more than produce here, such as fish, fresh meat, cheeses, preserves, flowers, breads, and artisan crafts. [Ferry Plaza Farmers Market]
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The Green Table Organic Cateringfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
Whether a private party, a wedding, or business meeting, they can take care of all of your needs. Their services include: Party and Event Planning, Floral Design with Organic Flowers, Party and Food Design, Foraging and Menu Development, as well as Full Service Catering. The Green Table is focused on seasonal foods and serving the bounty that our local farmers, fishers, and ranchers have to offer. [The Green Table Organic Catering]
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Slow Food San Franciscofiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
Founded in 1986, this international organization’s aim is to protect the pleasures of the table from homogenization of modern fast food and life. Through a variety of initiatives, it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. [Slow Food SF]
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Sellers Marketfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
The eco-friendly, straight-from-the-earth food will sing you a song about the people it’s met, the local growers who nurtured it, the craftsmen who took it by the hand and turned it into something special. These are people who know food, how to grow it, cut it, chop it, raise it and guide it to perfection. We call them artisans, and all their gourmet creations – the flatbread frittatas, the pancetta Cobb salad, the turkey and triple cream brie sandwich – come from the Artisan Kitchen at Sellers Market. [Sellers Market]
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San Francisco Vegetarian Societyfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
This non-profit organization has been working in the Bay Area for nearly 40 years, promoting a vegetarian diet as a healthful and humane way of life. The Society hosts events throughout the year such as vegetarian potlucks, picnics, dining out and lectures. Monthly meetings are held the second Saturday of the month and everyone is welcome. They always appreciate help from volunteers, whether it is once in a while or on an ongoing basis. [San Francisco Vegetarian Society]
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Row 11filed in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
For a great Pinot Noir, you have to find a winemaker brave enough to make it. Second, there are 30,000 acres grown in California that can make authentic Pinot Noir; you have to find which eleven rows are the best. That is what Row 11 is all about. Owner Ricardo D. is an expert in seven counties. He has personally worked with, shared ideas with, and helped over 1,000 winemakers and wineries. [Row 11]
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Om Organicsfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
A project of the San Francisco Foundation-Community Initiative Funds, and made possible by contributions from foundations and conscientious individuals like you, Om Organics is your community resource for organic, sustainably grown foods in the San Francisco Bay Area. The mission of Om Organics is to increase the demand for organic agriculture in the Bay Area through education, appreciation, access, and farm support. [Om Organics]
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Numifiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
From the mountains of China to the valleys of India; from the fields of the African Sahara to the rainforests of the Americas, Numi insures the freshest ingredients of the season's latest pickings. Their teas and herbs are certified Organic, Kosher and Halal and they are committed to work with fair-traded farmers. Using only full-leaf tea in their teabags ensures the taste of each tea offers a clean, crisp and long lasting experience. [Numi]
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Mollie's Natural Kitchenfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 16, 2006
Made from all-natural and organic ingredients and cooked locally in small batches, these heat and serve soups can be found in numerous natural food stores. You can find them in 12 or 24 ounce, microwaveable-save containers (which are also reusable). With seven vegetarian varieties to choose from, you’ll have no problem finding a favorite. You may know Mollie from her ever-popular Moosewood Cookbooks, which were first published in 1977. [Mollie's Natural Kitchen]
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Millennium Restaurantfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 15, 2006
A gourmet dining experience is created for you out of vegetarian, healthy, and environmentally friendly foods, while also striving to make vegetarian dining fun and exciting. Millennium is nestled in the heart of a food lover's city, and they are committed to keeping that tradition alive. Their cuisine is influenced by the flavors and styles of many cultures and all of their dishes are completely animal and genetically modified-free. [Millennium Restaurant]
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Herbivore Restaurantfiled in online sourcebook: food & restaurant | san francisco | [sf] food & restaurant June 15, 2006
With two SF locations, this all vegan restaurant offers an international menu, and an enjoyable eating atmosphere. The locations are thoughtfully designed to be both casual and elegant. The food is enjoyed by both vegans and non-vegans due to the quality and method of preparation, and the variety and richness of their menu. [Herbivore Restaurant]
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