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    Program ID - bo062205

    Certified Organic Restaurants

    Many chefs and restaurants try to feature local, natural or organic food on their menus. But how many are fully organic and certified by the government?

    This week indulge indulge in a four-course interview with the nation's pioneering organic restaurateurs including Nora Pouillion and Els Cooperider. They’ll let us in on the sustainable choices they make everyday in the kitchen and talk about how organic principles connect with fine dining.

    Join host Jerry Kay, publisher of the Environmental News Network, for a culinary experience that's taking the organic movement to an entire new level of dedication, daring and deliciousness.

    This Week's Guests:

    Els Cooperrider — Owner, Ukiah Brewing Co.& Restaurant

    Els, her husband and her brewmaster son started Ukiah Brewing Co. in 2000. It is located two hours north of San Francisco in Mendocino County, where over 30% of its wine grape crop is grown organically. It was the first brewpub and one of the first restaurants in the United States to be certified organic. The California Certified Organic Farmers (CCOF) officially granted the family-owned small business their certification in July 2001. Els is is co-founder of the Mendocino Organic Network (MON), a group of local citizens and farmers who spearheaded the country’s first successful anti-GMO initiative in 2004.

    Nora Pouillon — Chef/owner Restaurant Nora, WDC

    Nora is a longtime advocate for increasing the quality and nutritional value of the food supply. She is the chef and owner of two of Washington, DC’s most popular restaurants. Featuring organic multi-ethnic cuisine, the internationally-known Nora opened in 1979 In April 1999, Nora became the first certified organic restaurant in the country, with 95% of all ingredients coming from certified organic producers. It has been named one of the “Top 10 Healthiest Restaurants” by Health Magazine and received a 4-star rating from Mobil Travel Guide 2000. Nora has been recognized as Chef of the Year by The American Tasting Institute and Chef of the Year - Award of Excellence by the International Association of Culinary Professionals (IACP).

    Don Wilson — Chef/owner, Sterling Café

    Don opened Sterling Cafe because he was frustrated in his quest to find organic food listed on Seattle-area menus. The restaurant currently has an organic certification and has been rated with five stars by the Tacoma News Tribune.

    Brenda Book — Organic Program Specialist, WSDA Organic Food Program

    The WSDA Organic Food Program’s goal is to protect consumers and support the organic food industry by ensuring the integrity of organic food products through establishing organic standards and certifying organic producers, processors, and handlers.

    Through the program, Brenda provides technical information about organic food production and assists in the development of markets for the organic food industry.

    More information:

  • Organic Pioneers Event – San Francisco Professional Food Society
  • Sterling Café
  • Ukiah Brewing Company
  • First Organic Restaurant — News Release
  • Organic Restaurant Directory

  • Resources for Journalists:

    Journalists who are interested in researching stories related to any Beyond Organic show topic are encouraged to contact Straus Communication for additional resources, including trend data, background materials, experts, statistics, images and more. The service is free.

    Please contact Michael Straus at 415-777-1170 x 302 or email for more information.



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