No toy for you, Junior.
Not if you live in unincorporated Santa Clara County, where the Board of Supervisors voted Tuesday to ban restaurants from giving away toys with children's meals that exceed set levels of calories, fat, salt and sugar. - SFGate
A Lompoc couple have opened the first Filipino restaurant on the Central Coast, launching Samantha’s, 910 North H St., with a grand opening April 16.
Warren and Lida Steele said they wanted to introduce authentic Filipino cuisine to the Lompoc Valley, offering such traditional favorites as chicken adobo, a fried rice and chicken dish, and pansit and lumpia, noodles and a roll, similar to and egg roll, along with less familiar items such as Halo Halo, a dessert made from shaved ice, tropical fruit and cream.
This is the only Filipino restaurant from Oxnard to Salinas, said Warren. Already, customers have traveled from Santa Barbara, Santa Maria, Buellton and Santa Ynez, and were given free samples to help the diners make menu choices. - Lompoc Record
biking the winery trail through the Santa Ynez Valley with the Santa Barbara Ski Club. (or rather...driving around picking up everyone's wine purchases)
Nestled on a quiet corner on upper De la Vina Street, you may or may not have noticed Mimosa. For the past 27 years, the restaurant has been serving some of the best French cuisine found in Santa Barbara. This week — Tuesday through Thursday — it will celebrate with a 27th anniversary special: a three-course pix fixe meal with a glass of wine for $27.
The restaurant opened in 1983 under Ann and Camille Schwartz, but since 2000 it has been run by Chris and Derrick Melton, who worked in the kitchen in the 1990s before moving to San Francisco to experience myriad other styles of cooking. They bought the restaurant from the Schwartzes in 2005. - Noozhawk
Supermarket chain Whole Foods has set a goal to reduce energy consumed per square foot 25 percent by 2015.
Additionally, the chain said it is stepping up efforts in the areas of wind energy, on-site renewable energy, and aggressive green building, advanced refrigeration and transportation practices, according to a press release.
Whole Foods points to its Santa Barbara, Calif., location as one that couldprovide an example to others. That store uses 45 percent less energy than a comparable store nearby. - Environmental Leader
Whole Foods has been working with the National Renewable Energy Laboratory as part of a Retail Energy Alliance partnership with the US Department of Energy to test and develop more efficient buildings.
The aim of that work is to design a building that is 50% more efficient than current efficiency codes require. - Brighter Energy
One U.S. senator and a core of young organizers turned April 22, 1970, into the day the environmental movement was born.
On that day, 20 million Americans in 2,000 communities and 10,000 schools planted trees, cleaned up parks, buried cars in mock graves, marched, listened to speeches and protested how humans were messing up their world.
....Earth Day was the brainchild of Sen. Gaylord Nelson, a Wisconsin Democrat, who came up with the idea of a national teach-in on the environment after 3 million gallons of oil spilled across the beaches of Santa Barbara, Calif., and killed 10,000 seabirds in January 1969.
Nelson's idea gave birth to a green movement and a "green generation" that would be as powerful as the industrial revolution in shaping the future of civilization. - Cleveland.com
Cork is a renewable, recyclable material that doesn’t belong in our landfills. What to do? Bring your corks to our stores, drop them in the handy Cork ReHarvest boxes and feel good again!
....Whole Foods Market partners with Cork ReHarvest to make it easy for wine enthusiasts to properly dispose of cork at all of our 292 stores in the United States, Canada and the United Kingdom. Since 2008, the nonprofit and Rainforest Alliance-endorsed Cork ReHarvest has led the cork recycling movement in North America, helping to collect and recycle some of the 13 billion natural corks that are produced each year. Cork recycling helps to reduce demand placed on cork plantations while maintaining the delicate ecosystem of the Mediterranean forests and helps thousands of producers maintain a sustainable income to support their families. - WholeFoods blog
Springtime at El Capitan Canyon means the creek is gurgling with winter rains, wildflowers scatter the hills and, on the organic farm, new crops are growing. This year, guests get a day on the Canyon farm, which starts with a guided hike to learn about local flora and fauna as well as sustainable farming practices from the Canyon's own heritage farming specialist, Larry Miller. In the fields, kids of all ages are welcome to dig in the dirt to collect a little soil for their complimentary flowerpot, in which guests can plant seeds for a take-home memento of their day on the farm. Afterward, guests visit the llama pen and then return to the Canyon Market & Deli for lunch.
The Farm Fresh Package includes two nights for up to four guests in any of the Canyon's classic white safari tents or cedar cabins for a camping experience in comfort. The package also includes a gardening starter basket with four gardening pots, trowel, and seeds, four lunch vouchers redeemable at the Canyon Market & Deli, a point & shoot disposable camera to capture the moment, and a guided hike of the Selma Rubin Trail. Rates start at $415, plus tax, depending on accommodation type, and the package is available through June 3, 2010, excluding holidays.
On the guided hike along the Selma Rubin Trail past the Canyon's farm, Larry will not only impress guests with his vast knowledge of native plants, crops and farming practices but entertain them with a special visit to his herd of slightly grumpy llamas, playful goats and laid back donkey. Larry is El Capitan Canyon's director of maintenance but also heads the farming program, where he draws on knowledge from his days on the family farm in Iowa, an agricultural education from Utah State University and years of raising sheep.
The Farm Fresh package is part of the Canyon's environmental ethos. Set over 300 acres of rolling hills and canyons, environmental stewardship is inherent at the Canyon. The property has several environmental programs with the goal to help restore, preserve and protect its lands and waterways. - Marketwire
Farmers, restaurants and supermarkets throw away millions of tons of edible food each year at a time when a growing number of Californians struggle to put food on the table.
More than 6 million tons of food products are dumped annually, enough to fill the Staples Center in Los Angeles 35 times over, state studies have found. Food is the largest single source of waste in California, making up 15.5 percent of the state's waste stream, according to the California Integrated Waste Management Board. - SFGate