Organics Around the Globe
Lundberg Family Farms brown rice from California is chewy and aromatic (530-882-4551). Frontier Natural Products Co-op black peppercorns from Madagascar have a mild bite (800-669-3275). Roi extra-virgin olive oil biologico comes from fruity Italian Taggiasca olives (877-878-2783). Handmade tagliatelle from Recipes of Provence can compete with any Italian pasta (212-378-4410). Profits from sales of Organic Lemon Refresher, a sparkling lemonade from Prince Charles's Duchy Originals, go to English farmers (209-522-6860). Mulino Sobrino Italian red-corn polenta is stone-ground (877-878-2783).
When Chefs Go Green
New restaurants are so eager to tout their green credentials they're calling attention to them any way they can. The superhot Chadwick, in Beverly Hills, is named for the organic-gardening guru Alan Chadwick. Chris Douglass, the chef at Icarus, in Boston, has established a lending library in the restaurant to educate diners about sustainable agriculture. And Cory Schreiber, the chef and owner of Wildwood, in Portland, Oregon, boasts that 80 percent of his produce is organic. Of course, there are always the classics: Restaurant Nora, in Washington, D.C., and Chez Panisse, in Berkeley, California, which started the whole trend.
The organic rose petal essence in Neal's Yard Remedies Rose Floral Water tones and refreshes the skin ($11 for 1.7 ounces from Karen Alweil Studio; 800-600-3458). John Masters Citrus & Neroli Detangler is the result of this New York City hair stylist's experiments with organic oil essences ($15 for 8 ounces; 800-599-2450). Weleda Skin Food is a moisturizer with organic extracts such as chamomile ($13 for 2.5 ounces; 800-241-1030). Aveda's All/Sensitive Body Formula, the company's first entirely organic product, can be used as a moisturizer, makeup remover or hair conditioner ($18 for 2 ounces; 800-328-0849). Plus, two new organic aromatherapy brands to look for: the British import Everest Hill Aromas (Barneys; 888-222-7639) and Tend Blends (303-413-9384).