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Curious Jack Makes Waves in Green

Jack Johnson is not your typical dude in a band. In addition to embracing a totally unique acoustic style, Jack is all about making the world a greener place. A life-long surfer, the Hawaiian-born musician told Surfer magazine to green the zine back in 2005 while serving as a guest editor. Readers were so jazzed by the request, Surfer consequently cleaned up its production process.

Michael Mina’s Clock Bar Opens at the Westin St. Francis in Union Square

On Tuesday, July 15, Clock Bar opened its doors in Union Square’s Westin St. Francis hotel. Celebrating the classic American bar and the art of drink making, chef Michael Mina’s first lounge offers specialty cocktails with small plate food pairings highlighting seasonal ingredients and trends. Guests sampled Sidecars and Americanos poured by Marco Dionysos (formerly of Tres Agaves) while nibbling on mussels and truffle popcorn. The sleek bar was designed by the renowned Rockwell Group, and the décor comes complete with ticker clocks displaying the time in New York, Rome, Tokyo, San Francisco, Paris and Chicago.

Goapele and DJ Spinna at 330 Ritch

photography by Misha Vladimirskiy

Ankh Marketing presents Pacific Standard Time, a weekly party featuring cutting-edge performances at 330 Ritch. On Wednesday, July 2, Oakland-based R&B talent Goapele and funk master DJ Spinna brought soulful, dance-worthy grooves to a packed house.

Greening your Crib Like the Stars

What do Nicole Kidman, Gwyneth Paltrow and Sheryl Crow have in common? In addition to stunningly fast metabolisms, they all tuck their babies into Q Collection Junior cribs.

The Eat + Drink List: This week's top 7

photo by Stefanie Michejda

1. Master mixology

Goldenbleu Summer Sale

What could possibly be so important that we’d be willing to drive down to the South Bay on a weekday? It could only be the Goldenbleu Summer Blow-out Sale, where you’ll find up-to-date spring and summer items by one of our favorite San Francisco accessory lines. We suggest channeling good thoughts of pretty patent bags, brightly-hued shoes (and tasty cocktails) awaiting you at the end of your hour-long ride to downtown San Jose. Trust us, you’ll come away with more than a few new additions for your summer wardrobe to make it worth the commute!

The Yoke of Yoga

Prior to ecofabulous (and motherhood), I was so enthralled with yoga, I became a certified instructor and started my own line of gear.

Far from a simple exercise workout, yoga, which means "yoke" or "union," has deep green roots. Its ethos includes "ahimsa," which is a pledge of nonviolence toward the planet. Easy to see how this downward dog applies to the goal of sustainability. To revere the earth, as yoga advises, start by visiting the Green Yoga Association to find a teacher committed to eco-friendly practices.

New Orleans Report: The Mixers Behind the Madness

Several local bartenders attended and worked behind the scenes to help all the events go. For instance, almost every seminar included multiple samples of various cocktails. They had to be made by someone, and at this seminar you can see that the drinks were mixed by Ryan Fitzgerald of Beretta and Thomas Waugh of Alembic.

New Orleans Report: Drinking to Learn

Yes, Tales of the Cocktails was about much more than drinking and eating. It was also about learning about drinking. Just to prove that we indeed did occasionally act studiously, I present you a picture of two SF bartenders, Neyah White of Nopa and Stephen Liles of Boulevard, in class and ready to learn about ancient liqueurs. Unlike most seminars, you will notice, in front of each seat was not a pad of paper and perhaps a glass of water but a mini bottle of Chartreuse and another of St. Germain.

New Orleans Report: Oyster Po'Boys and Abita Beer (to Go)

Just a block from the Monteleone was the famed Acme Oyster House, purveyor of New Orleans seafood since 1910. I stole over there one day by myself for lunch and sat at the bar for an oyster po'boy. Gulf oysters are not my favorite--a little big and mushy for my taste--but they're good when baked, sautéed or, in this case, fried. Despite the sandwich's almost ideal appearance, I didn't love it. Even a whole layer of extra dill pickles didn't save it from being a little bland and soft.

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