The green restaurant boom has not escaped the growling bellies at Blue Practice. In fact, I was surprised to see that there are now some 30 "green" restaurants within a mile of our office, touting ingredients that are organic, local, free-range, biodynamic, or otherwise addressing some greater agricultural or social consciousness. They are nearly universally delicious; the dilemma is which to choose. Today's organic salads (as pictured) came courtesy of Sellers Market, just a dash away on the bottom floor of our building. Tomorrow - who knows? Two blocks away, the Ferry Building is like the Luxor for foodies around here, and the noontime chimes are like Pavlov's bells for the downtown crowd - especially for the Tuesday farmers market. New joints crop up constantly - Farmer Brown is on my hitlist this month - organic soul food sounds too good a plate to pass.

There is a good feeling (and not just gastrointestinally) that comes from supporting eateries that toss their mission into their menus. Unfortunately, "go green, save green" is a slogan that hasn't quite crossed over from clean energy to green eats. Gourmet restaurants like these aren't cheap, so while the occasional takeout from some slow foodery is a well-deserved treat, bringing a green brownbag is the more sustainable option for pennywise Blue Practicioners.