{"id":4296,"date":"2009-03-18T09:17:23","date_gmt":"2009-03-18T15:17:23","guid":{"rendered":"http:\/\/wordpress-367309-1145705.cloudwaysapps.com\/?p=4296"},"modified":"2009-03-18T09:17:23","modified_gmt":"2009-03-18T15:17:23","slug":"the-greens-restaurant-in-san-francisco-cooking-up-solutions-to-climate-change","status":"publish","type":"post","link":"https:\/\/sustainablog.org\/articles\/the-greens-restaurant-in-san-francisco-cooking-up-solutions-to-climate-change\/","title":{"rendered":"The Greens Restaurant in San Francisco: Cooking Up Solutions to Climate Change"},"content":{"rendered":"
<\/a><\/p>\n Since opening in 1979 in the rehabilitated warehouse at the Fort Mason Center, the Greens Restaurant has prospered by featuring the finest, local, seasonal organic ingredients, lovingly prepared by chef Somerville and her talented culinary artists to entice your palate and satisfy your hunger to make the world a better place.\u00a0 By how the Greens Restaurant operates, focusing on vegetarian cuisine from local, sustainable, organic farms and businesses featuring artisan foods, they\u2019ve also been leaders in helping mitigate human impacts climate change<\/a>.<\/p>\n My family and I sat down with Chef Somerville after a delicious meal of grilled polenta with roasted wild mushrooms, shallots and herb cream, followed by farro spaghetti with winter squash and greens as well as mesquite grilled brochettes, mushrooms, yellow finn potatoes, peppers, red onions, yams, fennel and Hodo Soy tofu with charmoula and almond cherry quinoa.\u00a0 Why wait for a taste of heaven?\u00a0 That practically all the ingredients for our vegetarian meal came fewer than a hundred miles away, all the better.<\/p>\nFor the last twenty-eight of the thirty years of the Greens Restaurant<\/a> in San Francisco, chef Annie Somerville has championed and celebrated all that sustainable, vegetarian cuisine can represent: local, seasonal, fresh, nutritious, healthy, tasty \u2013 and, especially, direct from the farm.<\/h3>\n