Every Day Is Earth Day At The Ferry Building

When a visiting Wisconsin senator was inspired by the Santa Barbara oil spill in 1969, something sparked. The following year, the first Earth Day was celebrated. Since students also inspired this movement, a day between spring break and finals was chosen. Now, April 22 is Earth Day across the globe.

As part of that spirit, San Francisco has the goal of zero waste by 2020. The Ferry Building shares that goal and aspires to inspire others. The wonderful merchants here in the building are helping with this inspiration. Here are a few examples we are very proud of:

*Frog Hollow Farms collects their coffee grounds from their daily beverages, as well as from both Blue Bottle Coffee locations in the building, to take to their farm. Soil in the western climate greatly benefits from coffee grounds for they are slightly acidic, have phosphorus, potassium, magnesium, and copper, and release nitrogen as they degrade. It’s no wonder Frog Hollow Farms grows such delicious fruit!

 

*Stonehouse Olive Oil has a refill policy, where you can bring in your bottle, and they can fill it right there! Reusing glass saves in many ways. Availability of the oils changes throughout the year, we recommend calling the shop at 415-765-0405 to find out what they have. They also have their popular House Blend Olive Oil bulk in a 10 liter bag in a box, as well as a new 3 liter bag in a box. This method keeps light and air away from the oil, helping it remain fresh and delicious longer.

 

*Far West Fungi makes it a point to only use organic untreated redwood lumber waste for their substrate, the base from where the mycelium grow, out of which grows the mushrooms. That base can be anything, but whatever it is will of course affect the mushrooms. And as you can imagine, this substrate makes great compost. After they’re no longer producing mushrooms, these substrate are placed in a large pile on their farm in Moss Landing, ready for use. If you want some for your own garden, call their shop at 415-989-9090 to find out more!

 

*Miette uses plastic reusable containers to deliver their delicious treats to their store, instead of one-use cardboard.

 

*CUESA and their farmers markets are champions of sustainability. CUESA, which stands for Center for Urban Education about Sustainable Agriculture, educates San Franciscans and visitors on the ways to participate in sustainability. One of the ways they do that is by the signage on their waste receptacles.

They’ve inspired our indoor receptacles.

And for our outdoor receptacles, we are proud to be using solar powered Big Belly, a new system that saves time and space.

 

And in addition to all that:

  • We have compost and recycling on site, allowing 70% of our waste to be diverted from landfill.
  • We have trainings for the house staff of restaurants and merchants lead by Recology.
  • To conserve water, we have low flow toilets, using less than 1.6 gallon per flush.
  • In our restrooms, we don’t have paper towels, but hand dryers instead.
  • The toilet paper we use in the building is 75% post-consumer waste.
  • The beautiful arch lights in our Nave are all the energy-efficient LED.
  • We use green cleaning products in the building, which have been said to lessen pollution.
  • We have quarterly e-cycling events here, reducing dangerous electronic waste getting into the landfill.
  • We have a contemporary mechanical system that includes a 100 percent outside air option, taking full advantage of San Francisco’s temperate climate for the building’s ventilation.
  • Daylight streams through the building’s skylight, animating the vast Nave, reducing reliance on artificial lighting.

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A Toast to Science: Spring Cocktails of the Farmers Market

Fact-Based Festivity and Spirited Solidarity
Wednesday, April 19
5:30-8pm

Raise a glass to rational thought with CUESA, United States Bartenders Guild, and The Exploratorium this spring in celebration of Earth Day and the March for Science.

At this happy hour event, guests receive three full-sized signature cocktails featuring Don Julio, Don Q, and Ketel One, along with hors d’oeuvres and unlimited sample-size drinks. The gorgeous Ferry Building Grand Hall transforms into a discovery lab, as you enjoy hands-on educational activities exploring real-life applications of environmental science.

From climatology to soil microbiology, join us for a collective toast to scientific work that is vital to a sustainable Earth.

All proceeds from the evening support CUESA’s sustainable agriculture educational initiatives and the USBG’s professional development programs.

Bartenders include:
Karlo Pentic, 15 Romolo
Larry Piaskowy, Aaxte
Jim Hernandez, Bay Club
Maurice Vallecillo, Belga
Oz Serafin, The Elite Cafe
Chris Lukens, Dosa
Erin Rea, Flores
Ashley Miller, The Front Porch
Nonna Titulauri, Hakkasan
Christina Mae Henderson, Rusted Mule
Luis Ramos, Swig
Megan Daniel, Whitechapel

Presenting spirits include:
Don Julio, Don Q, and Ketel One

Tasting spirits include:
Arkansas Black, Back Bar Project, Black Cow Vodka, Corbin Cash, Do Good Distillery, Lo Fi Aperitifs, Singani63, Spiritworks Distillery, St. George Spirits

Restaurants include:
Belga
Bini’s Kitchen
Black Sands Brewery
Dosa
Flores
The Front Porch
Marla Bakery Restaurant
Whitechapel

About CUESA
CUESA is a nonprofit organization founded in 1994 to educate urban consumers about sustainable agriculture and to create links between urban dwellers and local farmers. We have managed the Ferry Plaza Farmers Market since 1999. We envision a healthy world nourished by environmentally sound, humane, economically viable, and socially just food systems.

About the USBG
The USBG is the most skilled, knowledgeable, and professional association of bartenders in the industry, uniting dedicated professionals in service to the traditions of our trade. Our mission is to empower bartenders in their careers, foster collaboration between members, and connect with the communities we serve.

About The Exploratorium
Located on Piers 15 and 17 on the Embarcadero, the Exploratorium is a public learning laboratory exploring the world through science, art, and human perception. Our mission is to create inquiry-based experiences that transform learning worldwide. Our vision is a world where people think for themselves and can confidently ask questions, question answers, and understand the world around them. We value lifelong learning and teaching, curiosity and inquiry, our community, iteration and evidence, integrity and authenticity, sustainability, and inclusion and respect.

 

Please note: Must be 21 years to attend. Tickets are nonrefundable but are transferable. For nondrinkers and designated drivers, we will offer a few clearly marked nonalcoholic options.

Photos by Amanda Lynn Photography

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Our Shopping List For Passover

For flowerless dessert, swing by Mariposa for a wide variety, but don’t skip Miette.
Their macaron cookies and their pot de cremes are gluten-free.

 

 

For your haroset, you’ll need apples, and you can find them at Farm Fresh To You.

You’ll need cinnamon, and you’ll find it at Village Market.

And walnuts and raisins at G. L. Alfieri.

And honey at beekind.

 

 

For chopped liver, you can find chicken liver and duck fat at Golden Gate Meat.

 

 

For the shankbone for your sedar plate, you can also find it at Golden Gate Meat.

 

 

For your brisket, stop by Prather Ranch.

 

 

For your kosher wine, stop by Ferry Plaza Wine Merchant.

 

 

For freshly made gefilte fish, visit San Francisco Fish Company.

 

 

Happy Passover! Happy Pesach! Chag Pesach Sameach!

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Sorta Cross Currant Bun At Acme

Easter week wouldn’t be complete without Acme Bread‘s Sorta Cross Currant Bun, a slightly sweet currant and spice bun with the pleasant pop of candied citrus. They’re available every Friday, Saturday, and Sunday, including Easter Sunday. Place a special order in person at the sales counter no later than 12 noon the day before pickup to guarantee supply. Otherwise they are available on a first-come, first-serve