Do you ever think about what the world will look like when you reach your golden years? I think for all of us, the answer can be found in the question. We see a golden time. We see what we want to see.
But what if, just what if, the next time you take your garbage to the curb, you think about where that bag goes once it leaves your home. What if you were to think about the barrels of petroleum that power our cars and make the fertilizer that grows our crops. What about all the paper coffee cups that are used once and discarded (about a billion a day). What if we think about where that disposable plastic bag goes after we bring our stuff back from the store and throw it out? The future stops looking golden, and quick.
At my place of work, the city’s department of the environment, this reality, this future, is all to real. And today, even we had a wake up call. My coworkers and I attended a screening of the documentary film “Trashed,” narrated by Jeremy Irons. The film covered the state of the wastes-tream, worldwide. Moreover, it noted the incredible and unusual changes of the last 50 years that have markedly changed our relationship with waste- the advent of plastics and their affects on our environment and our health.
The future (and present) is grim, folks. A particularly low moment came for me when Harrisburg, PA, not far from my childhood home, was called out for its problems with dealing with their waste-stream, putting particular focus on their incinerator and what using it has done to the local community. Mind you, Three Mile Island nuclear facility is not far away, and I have vivid memories of the famous meltdown there, too. Dioxins from the incinerator pose the more contemporary health threat, not to mention how it’s bankrupted the city. The film explores the problems of trash incineration in saddening detail.
But the film importantly points to actions that we can take to bend the curve back to balance. There was a cheer from the audience as the film shifted to San Francisco, and our progressive policies and actions to divert material from landfills to recycling and composting programs. Did you know that San Francisco diverts fully 80% of discarded material away from landfill to compost or recycling? And the aim is 100% by 2020. That’s right, no landfill by 2020. It can happen if we truly try.
One of my coworkers was interviewed by Irons in the movie and spoke eloquently about all these actions. A panel discussion followed the screening tonight and dove just a little deeper, as we searched to find ways to answer the call of the movie to stand up and demand action.
Sure the government can play a role by passing legislation. We’ve banned the plastic bag in San Francisco, and styrofoam foodservice packaging, too. Recycling and composting are mandatory for residents and businesses alike.
But there needs to be producer responsibility. Business and manufacturing need to produce products that are more easily recycled, and ones that consume less energy in being manufactured.
Above all, there needs to be a groundswell demand from the public for change. Everything we throw away is a choice, and so is everything we keep. What about addressing our behavior around consumption? What about avoiding single use, convenience packaging? Why not reuse containers and bags? Why not build a sharing economy? Why not demand every municipality have a composting program? Why not eliminate the harmful chemicals that already are poisoning our land and water. Decommission the incinerators.
This is what the movie inspired for me, but I encourage you to check it out. Find more at the following website. Link to the movie’s website: TRASHED – This is the story of garbage.
Think about what you throw away. Think about what you keep.
and Waste Nothing.
Check out the following story: b. patisserie Sweetens Lower Pac Heights, Starting Today – Eater Inside – Eater SF.
We were fortunate enough to try the kouign amann, sort of a hockey puck formed of buttery, flaky and compressed pastry layers thus dipped in sugar. This is an amazing and beautiful thing. And, a meal in itself. The other items described in the link above merit your swift attention, notably some fun macaron options. Savory lunch items, too! This is a major local opening folks, do go.
Because, “we’re all made to be AWESOME.”
Click here for A Pep Talk from Kid President to You – YouTube.
For fellow artists, this is a very handy resource:
Lots of ideas for a great gift (round up below) and if you’re looking for a fun afternoon of browsing, check out the Renegade Craft fair today if you’re in San Francsico, LA, Chicago, NYC or London. We’ re not huge fans of large retailers for gifts. We prefer giving (and receiving) something unique, handmade and best of all, local. Those gifts have heart. They might even be green. Keep your eyes peeled for artisans who explore REUSE in making their items rather than using virgin materials. Maybe they’re using recycled materials, too. How about food products, grown and packaged locally? If your vendor is local, you can be assured the carbon footprint in distribution is low.
So follow the link and learn more about the fair and if you can’t go, look for local artisans in your community… San Francisco Holiday Info « Renegade Craft Fair.
Here are some other ideas for you San Francisco folks:
Letter Press stationary, handmade cards and screen print dish cloths by
Beautiful hand cut wooden products, like cutting boards, stools, etc:
Local Honey grown by the busy bees at Hayes Valley Farm
(**note, this is a the last year for Hayes Valley Farm and their project, Project BEE – Cause. Get the last jar of honey from this amazing experiment in permaculture!)
Get a basket of baked goods at our favorite bakery, Thorough Bread and Pastry. Supporting them supports the students of the San Francisco bread making institute.
Get some cheese to go with that bread: La Fromagerie (2425 3rd Street, SF). They have raw milk cheese!
And jars of amazing peanut brittle or handmade marshmallows at Mr. and Mrs. Miscellaneous.
When we saw this inspirational video, we had to share it:
“People realize that we shouldn’t throw away trash carelessly well, we shouldn’t throw away people, either”
Batteries, couches, rags, …..mannequins? no matter what you want to get rid of, Recyclewhere.org can help. We all have stuff. And if you can call something ‘stuff’, it’s something that is otherwise unclassifiable and as such, probably something that you don’t need. Type in anything (time to name your ‘STUFF’) and give Recyclewhere.org try. We waste a lot of energy tending to the STUFF in our lives. Now is the time to get rid of your STUFF.
Recyclewhere.org reinforces the zero waste ethos that boils down to the following:
Reduce, then Reuse, then recycle.
Reduce your consumption, and get rid of what you don’t need in your home and in your life. If it can be reused, Recyclewhere.org will tell you how. And if it can’t be reused, recycling and safe disposal are the next best options.
See how this tool can make an impact in your home. Simplify your life and get rid of the stuff in it. And, join my coworkers and me in a RecycleWhere challenge. How much stuff can you get rid of in the next 31 days?
Use RecycleWhere to find the best recycling and reuse options!
Founded in Japan in 1980, MUJI is a company that sells clothes and household goods worldwide. They ‘ve recently opened their first west coast store right here in San Francisco, in the SOMA District. Why do we love it? We have fond memories of our first experience at a MUJI store, five years ago in Munich. There and here, the first feeling one feels upon entering the store is the zen-like experience of a design – focused space. From the design of the products to the design of the store itself, the MUJI vision is expressed in everything you see. From clothes to organizational aids, travel to stationery, furniture to kitchen, everything MUJI sells reflects their ideals of minimalism, of using natural or recyclable materials, of utility, of simplicity. You won’t find the bright colors of Uniqlo here, rather a subdued palette of neutrals and earthtones, of the materials of glass, cotton, paper and metal.
Nothing in the store is branded and in fact, the name MUJI finds its roots in the words Mujirushi Ryōhin, loosely translated as No Brand Quality Goods. That’s precisely what you get at MUJI. Objects here express beauty in their utility. And, it’s also affordable. It’s a true lifestyle store and one that outfits the kind of home we’d love to live in…we may not need to shop anywhere else!
(between Brannan St & Bryant St)
San Francisco, CA 94103
- Hours: Mon-Sat 10:30 pm – 8 pm, Sun 11 pm – 6:30 pm
From Eater SF: “As previously suspected, the beloved sandwich makers of Pal’s Take Away are really moving out of Tony’s Market, and it’s happening “sometime after January 2013.” Owner Jeff Mason wants a new Mission location with a full kitchen: for better sandwiches, more tables, and expanded hours. Check out the Kickstarter video with cameos from Josey Baker, Richie Nakano, and Roli Roti’s Thomas Odermatt. [EaterWire]
Story via Pal’s Take Away Moving – Eater SF.”
We encountered Pal’s Take away about three years ago in 2009 (rumor had it that amazing sandwiches were being served at lunchtime from the counter of the deli in Tony’s Market, a nondescript corner market in the Mission. Rumors proved to be true!) For a while we were obsessed in particular with the Wednesday tradition started at Pals, a rotating guest chef would create a special sandwich, available only on that day. From Jake Godby of Humphry Slocombe to Danny Bowein of Mission Chinese Food, Pal’s had guest chefs that pulled from the best of the San Francsico food theme, creating fantasy sandwiches. Indeed, there was a lot of great fun happening at this surprisingly little place, and we have had a lot of amazing food there. We here at MUS e YUM wish the owner Jeff Mason well on his new venture and look forward to following his food!!
Here’s what Jeff has to say about his food:
“The idea for Pal’s started A couple of years ago,when I thought that it would be a great idea to open a small take out sandwich counter that serves clean, great tasting new twists on old favorites at a reasonable price using all fresh,organic local ingredients from my grower friends and neighborhood backyard gardens.”
Pal’s Take away
2751 24th Street (( at the corner of Hampshire ))
San Francisco, CA
(Pals is inside Tony’s Market)
WE LOVE the pop up phenomenon that has become just one part of the food scene in San Francisco. The format brings rapid iteration to the streets, for a night or two a week a chef can try out a new concept, enjoying low overhead that frees the maker of the food to be experimental. The atmosphere is fun, full of foodie anticipation, and the owner of the space can bring a lot of variety to the neighborhood by trying different chefs on different nights for limited runs.
Brunos has hosted some very successful pop ups in the recent past, like Brunch Drunk Love. Now, the space gives way to burgers on Sundays and the oft overlooked Monday nights. If the concept, called KronnerBurgers, continues to do well, look for the owner to go full time and, by the sound of the menu, it just might. We wonder how the addition of bone-marrow to the burger enhances the umami experience… We’re always looking for the best burger, so look for a review soon.
Thanks Inside Scoop SF for the story! Inside Scoop SF » The KronnerBurger era begins at Bruno’s.
Right on schedule, Chris Kronner kicked off his KronnerBurger project at Bruno’s these past Sunday and Monday nights; to be specific, he’s inhabiting the little side area to the left of Bruno’s, a dark room usually reserved for weekend club crowd overflow.
The opening menu (click here to view) will be tweaked continually, but the most recent incarnation included a crab burger ($14), fries ($4), a wedge salad ($10) and of course, the signature KronnerBurger ($11). Marrow in various forms was also involved.
On the booze side, Gabriel Lowe (Locanda) will be on cocktail duty going forward. Sayre Piotrkowski (St. Vincent) will help out with the beers, and Sutton Cellars is going to provide a Basque-style cider.
So the important part: the schedule. For now, Kronner will be slinging burgers on Sunday and Monday nights for sure. This Saturday (12/1), he’ll be open for “happy hour” from 4:30pm-8pm.
In the coming weeks, he expects to continue to expand hours and days of operation, with the eventual goal of being open 7 days a week. Stay tuned and tune into Facebook for updates and specifics.
KronnerBurger: 2379 Mission Street, near 20th; kronnerburger.com
· Previously: Chris Kronner and his burgers descend upon Bruno’s [Inside Scoop]
If you’re a Yigit fan (like us!) here’s some news that you’ll enjoy. He’s coming back to TV thanks to the Millionaire Matchmaker. The best part? This show is all about documenting not his cooking prowess but rather, his dreamy, romantic side. Make a date to watch. Still, we’re rather glad that he works out at our local gym so that we don’t have to wait quite so long between episodes to see him.
Thanks to Eater SF for sharing:
Bravo announced the “clients” participating in the next season of Millionaire Matchmaker, and one of them is Yigit Pura—the same Yigit Pura who won Top Chef Just Dessertsseason one and just opened Tout Sweet Patisserie. In the preview video, matchmakerPatti Stanger says to Pura, “Look at how hot you look. You’re the first person I wish I had a penis for.” Well, this will be fun?
Your Trash Talking Tuesday tip:
Check out the infographic and the link below for some amazing factoids. For instance, did you know the average T-Shirt wastes 700 Gallons of water during manufacturing alone? and one pound of textiles emits more than 7 pounds of CO2!
Textile waste creates pollution and wastes precious resources so before you throw your clothes in landfill bin, consider donating, selling or recycling them.
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How would our experience of food change if the tool used to deliver it to our mouths was …different? Different in terms of color, texture or even temperature from that to which we’re accustomed? The article that follows explores the idea that our perception of taste is not confined exclusively to the properties of a particular food itself but rather, an experience that encompasses all our senses. Can we change what we taste by manipulating factors outside the food? the maker of this line of tableware wants to find out, and has made knives, spoons and forks of varied colors, textures, weights, and even temperatures. Follow the link for details and of course, photos:
“By exploring synesthesia, if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross‐wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become an extension of our body, challenging our senses even in the moment when the food is still on its way to being consumed.Each of these designs has been created to stimulate or train different senses, allowing more than just our tastebuds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food.”
Your Trash Talking Tuesday Tip: Green Your Black Friday! | sfenvironment.org – Our Home. Our City. Our Planet
Giving is good. But giving green is better.
Buying something that is new, whether for yourself or someone else, comes at a cost- the energy consumed in making it, transporting it, and delivering it. Why not have a net zero holiday this year? Shop vintage, antique, second-hand, and give an existing item a new life. Alternatively, make something. Grow something. Donate something. You’ll be giving from the heart, and using items you already have on hand. Check out the article below for many handy, thoughtful tips to kicking off your holiday shopping season in a sustainable way. Green your Black Friday.
Courtesy SF Environment:
Black Friday kicks off the season of giving. As you check off your list, here are a few tips you can keep in mind to make your Black Friday (and the rest of the holiday season) a little greener.
Before you head out, consider taking public transportation.
Why sit in traffic and worry about parking when you can take public transit? You can treat yourself with the money and time saved from driving and parking. Plan your trip with 511 Transit>
Remember to bring your own bag.
In San Francisco, you will save ten cents every time you swap a reusable bag for a disposable one. Find out more about the new checkout bag ordinance>
Not all gifts need to come in a box; give your loved ones an experience.
Avoid extra packaging and give a gift that will be remembered forever. Some of our favorite gift ideas include: concert tickets, art or dance classes, a car sharing membership, or even a gift to charity. For low budget experiences you can gift your own time by making dinner, babysitting, washing a car, or cleaning out a garage or attic. Visit RecycleWhere to find out how and where to recycle, reuse, or dispose of anything, anywhere>
The perfect gift can be found in an unexpected place. You can find something unique at an antique store or a flea market, or even a nursery.
Avoid the hustle and bustle of the mall and peruse antique stores, consignment shops, and flea markets for one of a kind gifts. Seeds and potted plants are gifts that last all year, and help clean our air.
When it’s time to wrap your gifts, look for paper that is made from post-consumer recycled content, or better yet look around the house for even more unique options.
Why buy new wrapping paper when you can make your own? Kids’ drawings, old maps, newspaper comics, and even cloth can make your gift stand out. Stop by a creative reuse store like SCRAP to get even more creative. An SF Environment favorite is to make one gift into two by wrapping your gift in a reusable bag!
Finally, a 3D printing photo booth that makes an action figure OF you, for you, while you wait! More information and photos, after the jump:
Your Trash Talking Tuesday tip:
Think diversion, aim for zero waste. Currently, San Francisco diverts 80 percent of all discarded materials away from landfill through source reduction, creative reuse, recycling, and composting. San Francisco’s zero waste programs, in partnership with Recology, helped San Francisco become Greenest City in North America in 2011 and by 2020, that goal is 100%.
Government can play a valuable role in achieving zero waste through the infrastructure it provides. But even if your city doesn’t have these programs in place, what can you do?
Reuse rather than dispose, take your own bags to the supermarket, take your own mug or thermos to the coffee shop, use reusable containers rather than sandwich bags for lunch, find a way to give a ‘second’ life to items rather than throwing them away, donate unused items to a good cause and of course, recycle what you can. Compost in your backyard. With a little thought and creativity, you’d be surprised how much you can reduce what you send to landfill.
For the full story, check out the following article on SFEnvironment.org
We at MUS e YUM now have a way to add a whole new sensory dimension to our food photography. Check out the article below…an interesting find on the art and culture blog, Lost at E Minor:
“Imagine a food printer that takes a snapshot of food and extracts its aroma simultaneously, then prints a postcard with aroma inks via a sensor that mixes the inks in the machine. Yes, a Chinese industrial design student did dream up that concept, and has even made a prototype device of this food printer for a Sony competition. We’re not so sure about the invention, though. It is just slightly cruel to send yummy smells to a friend instead of calling for good old food delivery.”
Your Trash Talking Tuesday tip:
Don’t waste your vote!
Vote today if you haven’t already.
This soon to open brick and mortar certainly deserves your attention. If the truck and the coffee you’ll find there is any indication, these java purists will create a stunning cafe. We’re already planning the drive over there to report first -hand.
“One of the biggest perks of the new space is an elevated open kitchen that will overlook the coffee bar. The day will start with assorted breakfast pastries, biscuits with jam and butter, and sticky buns made from scratch in the mornings. Lunch options will move into “simply prepared seasonal antipastas and sandwiches,” including a tuna conserva sandwich, and a farro salad with beets, avocado, and pistachio. The menu will start small and grow as the cafe does.”
Check out the full article on SF EATER:
Looks like we’ll soon hear the news about the next move from famously popular San Francisco ice creamery, Humphry Slocombe . It was only a matter of time!
From SF Eater:
“The Trick Dog 3010 20th St. bar from the Bon Vivants crew looks to be opening soon, and it will do so without The Parlour by Humphry Slocombe at its side, as originally intended. The new and unexpected neighbor is Sightglass Coffee, who will move into the space originally slated to be a bakery and cafe project from ice cream titans Jake Godby and Sean Vahey. Vahey says the Parlour idea has been shelved altogether, and an official statement about this development follows.”In the three years since Humphry Slocombe came up with The Parlour concept/project, the Humphry Slocombe business has grown and evolved. Currently, we find ourselves excited to expand the Humphry Slocombe brand and have decided to focus on the opportunities we have to do so versus pursuing an entirely new line of business with The Parlour. Accordingly, were passing the space on to our good friends at Sightglass, who we feel will create a business that is incredibly additive to this unique neighborhood.”Vahey teases that there will be more HumpSlo news coming soon. In the meantime, the opening date for Sightglass on 20th Street is still TBA.
Your Trash Talking Tuesday tip:
Nobody can talk trash like Mitt Romney, so today’s installment of Trash Talk is devoted to exclusively to him. Unwilling to let Fact get in the way of his run for the White House, he’s willing to mislead and lie in order to drum up a few more votes. Look no further than the ad he’s just run in Ohio, excoriating Obama for taking Detroit carmakers into Bankruptcy.
Thanks to the Washington Post factcheckers for giving that ad four Pinocchio’s for the fibs contained in that little ad.
Don’t waste your vote on Romney.
Check out this article for a list of the top 20 sandwiches in San Francisco.
Our comments are below:
2, great quality meat, but fatty. Not quite seasoned enough.
5, bland, fatty, not sure why this one makes the list, least of all in the top 5
7, amazing quality meat, fatty yes, impeccably seasoned. A star.
11, simple and delicious, just the right amount of pepper, the greens balance the egg, mayo and cheese perfectly
13, fatty but decadent. Nice spice. The bun is so good!
14, we love lamb, just the right amount of veggies to add crunch and a burst of juice
15 yes, a calorie bomb. But it hits all the right notes. We go back again and again for it!
16 this is a great seafood roll and a good value, too!
17 nicely marinated meat, right spice mix, juicy and grilled flavors harmoniously blend
19 Great german fare, spicey and delicious with ‘craut and onions. Do have the beer with it. So good. Love the weiswurst at Rosamunde, too.