I’ve been invited to spend Thanksgiving with my boyfriend’s family and I want to make a good impression. I’m pretty proud of my apple pie recipe, which I’ve adapted from various cookbooks and I now make using organic flour, butter and sugar. Last year, one of the vendors at the farmers’ market recommended I use a blend of apples I hadn’t tried before and the results were great. So, I’ll make a pie.
When I get complimented on something I’m wearing that’s made of organic cotton or bamboo, I get a big kick out of boasting, “It’s organic!” But only a few years ago, it wasn’t so easy. When deciding to green my life, it was easiest to start with home products (replacing toxic products like Windex and Fantastic with natural ones by Seventh Generation and Method). Then I focused on finding suitable substitutes for beauty products (out with Chanel, in with Dr. Hauschka). My closet? Not so fast. I was pretty attached to my favorite lines and was reluctant to sacrifice my style.
Alexa (left), 18, student
Lives in: the Tenderloin
Wearing: Urban Outfitters, H&M, vintage
My style icon: Alison Mosshauet (of the Kills), Audrey Hepburn
Most recent fashion find: dress from Urban Outfitters
Lauren (right), 19, student
Lives in: the Tenderloin
Wearing: Vans shoes, Fendi bag, Echo, vintage Ray-Bans
My style icon: Edie Sedgwick, Olsen twins
With an opening date firmly set for November 28, the folks over at the soon-to-open Yoshi’s in the Western Addition might be sweating bullets (the main staircase remains suspended and doorways are just going up—you get the picture). At 29,000 square feet, the space is ginormous and will accommodate just about every dining permutation you can dream up—bar, bar/lounge, mezzanine, dining room, private dining … you name it. Between the dining room, lounges and bars, there are more than 400 seats, and the jazz club seats about 400, too. Massive!
By root on November 09, 2007 4:00 PM
We just put the finishing touches on our December/January issue (well, actually, we’re still in the final throes—our executive editor just passed around the cover for our review). For the upcoming food feature, Sara Deseran and our former intrepid intern, Roxanne, dug deep into the world of meat, researching charcuterie at restaurants all over town. Our definitive guide demystifies the offerings—a good read, to be sure. In the meantime, I’ve been researching a story about steakhouses for our cityguide, a purse-sized bi-annual guide with comprehensive listings on where to shop, eat, drink and play. In other words, things have been a bit protein heavy over here.
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