Wild herbs, produce, and flowers have taken to the restaurant menu like weeds to a freshly tilled pasture (pun intended). The foraging craze has trickled down from the Michelin-star pantheon of culinary establishments to more humble restaurants, local grocery stores and farmers markets, so that your average foodie today knows their nettles from their dandelion. But, what’s next for these ambitious plants? Your glass.
As we dive into the New Year, the Charles Communications team recommits ourselves to sustainability. It is thanks to the many eco-conscious producers and green businesses here in San Francisco that we are fortunate enough to eat in good conscience and do our part to save the earth. This week on All the Swirl, CCA intern Jules Lydon profiles the sustainable “wine pub” in our own Bay Area backyard: Jamber.
San Francisco is a city that has always prided itself on its diversity, but as this city gets more expensive to live in diversity is on the decline, affecting not just the city's culture but it's cuisine. La Cocina aspires to alter the course this disquieting trend by empowering low-income food entrepreneurs to succeed in their culinary businesses. This week on All the Swirl, Charles Communications explores this innovative certified Green Business and nonprofit.
Though we are still enjoying our Indian summer here in San Francisco, we all know that autumn is just around the corner. To revel in these vestiges of warm weather, and reminisce on a summer filled with great food, gastronomic adventures, and friends, the CCA team offers up our favorite vernal pairings.