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Greenleaf Produce gets fresh

Sometimes it seems as though if we get any closer to our food that soon we might be buying it a drink and inviting it to spend the night. Not that this is a bad thing, per se, just that we food-obsessed San Franciscans are always looking to get closer to the source of our meal, to be more in touch with local farms, the seasons, the hardships. Enter Greenleaf Produce. One of the first organic produce companies to open in San Francisco, Greenleaf got its start in 1975, founded by Jameson Patten, and was purchased after his death in 1993 by Bill Wilkinson, the (formerly) retired GM of the Campton Place Hotel.

Murphy's Film Picks

Film nerds and nerdettes, why don't you check out some of these groovy film picks happening in your 'hood. Don't forget to tune in next week for another installment of the Reel. Until next time, be bad and get into trouble baby.

Coachella 2008: Day Three

photography by Misha Vladimirskiy

Here's a glimpse at the final day of Coachella.

AUTOLUX




CHROMEO

7 Minutes with: Bryna Nicole


Two pieces from Bryna Nicole's fall collection

Vintage 415 and Ducca Present The Patio

photography by Misha Vladimirskiy

On Friday, May 2 Vintage 415 and Ducca presented the Patio.

DUCCA



Top 7 A+E Picks


courtesy of Tapes n' Tapes

Here’s 7 not-to-miss A+E happenings this week.

1.  CCA Senior Fashion Show on Wednesday, May 7
Witness fashion history when CCA presents its Senior Fashion Show. The juried show, which takes place at the SF campus in Potrero Hill, signifies for students the end of the BFA program and their entrance into the world of fashion.

Fresh Ricotta: You Know You Want It

We all think we’re the master (mistress?) of our own universe, but the truth is, we’re not. You think you’re drawn to that fuchsia top because you like it? Sorry. Most likely, a highly-paid fashion forecaster set the palette for Summer '08 way back, stores have placed it strategically and, voila: You’re suddenly overwhelmed with the need for a closet-full of hot pink.

Similarly, if you have fresh ricotta on the mind, the versatile cheese has, in fact, been subliminally wiggling its way into your collective craving conscious for most of spring. And there’s more than one chef to blame (or in this case, thank).
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