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Traci Des Jardins
Raised on a farm, Traci Des Jardins developed a deep love for the earth and its bounty. Her family's dinner table featured produce from the garden and game from the land in dishes reflecting her heritage. She opened her own restaurant, Jardinière, in 1997, and its menu, updated daily, reflects the most vibrant foods of the season.
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Jeremy Fox
Our commitment to sustainability and earth-friendly practices is evident — from our menu, created in on, tandem with the seaswith dishes inspired from Ubuntu's abundant biodynamic garden and greenhouse — to our space, crafted to make as little a carbon footprint as possible. Reconnecting farm and table creates consciousness not just in agriculture, but in eating for our guests.
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Greg Higgins
The cuisine at Higgins is rooted in our Northwest soil. We hope our commitment to these principles of ingredients, which are local, seasonal, organic, and sustainable, will nourish your mind and body. Please support your local organic farmers when you shop. Their fruits and vegetables represent more than just good flavor — they are the seeds of our future.
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Mary Sue Milliken and Susan Feniger
Mary Sue and Susan, champions of the environment, serve only sustainable seafood at their restaurants and strive to use seasonal, locally grown, hormone- and antibiotic-free ingredients, as well as organic rice, black beans, and coffee. They do not serve tuna or swordfish because of high mercury content and they protest the commercial seal hunt by boycotting Canadian seafood.
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Bruce Sherman
I choose green because I want to feel better about my work. And with two young daughters and billions of people and livelihoods beyond my small restaurant's walls, I believe as a chef I have the opportunity and important responsibility to effect long-term change through my cooking and decision-making.
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Craig Strong
As a kid growing up in California I learned about conservation and recycling. Now as a chef searching for the best products for my guests I have discovered pragmatic reasons for thinking green. Local products are picked ripe and delivered fresh so quality is maintained. Personal relationships developed with farmers create business for the community. So quality and price are better and even a kid can understand why it's good for the planet to go green.
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Ted Walters
Chef Walters is committed to serving simply prepared foods that are healthy for his restaurant's guests and the environment. Sourcing organic and sustainable ingredients grown and harvested close to home is always a priority in an effort to preserve both the environmental and economic bottom line.
What is Biodynamic® Farming?
Biodynamic farming practices go further than organic farming, requiring close attention to the varied forces of nature influencing the plant and emphasizing a closed nutrient and self-sustaining ecosystem that heals the earth. The resulting products have more expressive flavors than conventionally farmed products and are better for the environment. Demeter is the third-party certifier of traditional Biodynamic practices and the oldest such agency in the U.S. Wines for dinner are from members of the Demeter Biodynamic Trade Association.
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Benziger Family Winery
Green commitment "It's in our Nature™"; Nurturing the earth is a way of life for the Benziger family, their employees, suppliers, and growers. A leader in environmental conservation, Benziger holds Bay Area Green Business and Sonoma County Green Business certifications.
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Bonny Doon
Bonny Doon Vineyard, founded in 1983, produces wines reflective of terroir whether on a regional macro- or a single-vineyard micro-level. Since the adaptation of Biodynamic vineyard practices in 2003, Bonny Doon wines evidence a deeper sense of place, more complex varietal character, and a noticeable note of minerality. Bonny Doon is a moderate 35,000-case winery producing select ultra-premium wines.
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Bonterra Vineyards
As one of the largest growers of organic grapes in the U.S., Bonterra Vineyards has long believed that organic grapes simply make better-tasting wines. From its home in Northern California's Mendocino County, Bonterra produces a full array of award-winning wines from vineyards that have been certified as organic, with some vineyards also carrying a Biodynamic certification from the Demeter Association.
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Ceàgo
Jim Fetzer, former president of Fetzer Vineyards, created Ceàgo Vinegarden in 1993. The Fetzer family led the wine industry in organic farming and ecological business practices to take California winegrowing to a new level. Ceàgo Vinegarden pioneered Biodynamic farming within the wine industry and became certified by Demeter in 1996.
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Cooper Mountain
In the 1990s, Cooper Mountain Vineyards (CMV) began a quest for sustainability from earth to air. CMV obtained organic/Biodynamic winery certifications in 1999 and is slated to become carbon neutral by 2009. CMV is committed to crafting premium wines while respecting the soils and climate from which the grapes originate.
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Mendocino Farms
Magnanimus Wine Group's commitment to sustainability is exemplified in our farming, winemaking, and business practices and relationships. In addition to our sustainable, certified-organic, or Demeter-certified Biodynamic wines, we aspire to carbon neutrality, zero waste, responsible trade, and environmental leadership. We lead our company in ethical ways that increasingly benefit society, the economy, and the environment.
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Robert Sinskey
Rob Sinskey believes that making elegant wines and farming with earth-friendly methods are not mutually exclusive. He has found that caring for the land organically, combined with conscientious business practices that include a solar-powered winery, have helped define his well-crafted wines. RSV wines are spreading the gospel that fine wines made from organically grown grapes are the ultimate luxury.
