Using strict scientific methodology, ie a cream cheese control sample, I did a side by side test (Again see attached) and can conclusively state: it's goat cheese, or "chevre" as it's called by people who live in France or The Beaches.

Breath easy. Happy Wednesday!

--Elliott Smith

Coffee aficionado Mike Hudson swung through the D last week and brought with him some of the West Coast's finest.  I was lucky enough to partake in a brew of each.   I sampled the Four Barrel Colombian first - it was good...I mean real good.  If you are in the SF office, like coffee and have not checked this place out yet, get on it.  The next cup was from Yirgacheffe, Ethiopia roasted by Intelligentsia it charmed my palate with its citrus fruit acidity, the Kurimi sparkled and shone as it brought forth flavors of orange, lime and lemongrass. Notes of jasmine and honeysuckle carried a delicate sweetness that gave the cup a juicy, refreshing character.   The subtle and clean finish left notes of sweet spice and cocoa.  Truly an elegant cup.

Organic Eats

Last Monday was the 10th session of Organic Eats. Started in March, it’s an opportunity to take an hour over a pizza lunch every other week to learn from our colleagues, particularly those in different disciplines. To see the bigger picture – from understanding how a project comes to us, to learning about the different technologies and creative that can bring it to life. Speakers share their experiences and knowledge in an informal presentation, with time for question and discussion.

To date presentations have included: Web 2.0 > 3.0; Online Media - a look at how projects come to us, how we work with our media vendor, trafficking and metrics; CSS - say goodbye to nested tables; among others.  If you’ve missed a session visit the wiki, where many of the presentations are available:

http://wiki.organic.com/display/ORGEATS/Organic+Eats . There’s a wealth of knowledge at Organic, and Organic Eats is a great opportunity to take advantage of that.

Heather Dunphy

Good Day Sunshine!

Well, as most of the Organic community knows, Toronto is becoming well-known for their love and devotion to our favourite day of the week, Roti Thursday.

Since Toronto has been a most dreary place the past few winter months, to receive the sunshine we did today it would have been an absolute shame not to bask in all of it’s glory while we consume our delicious roti delights.  After ordering a modest 22 roti for the office, a group of us ventured out into a nearby park to have a small impromptu roti picnic!  Not only were we able to enjoy the camaraderie of our fellow coworkers, but we (or… some of us) were overjoyed to see that we had some friendly puppy visitors around us.  They must have smelled our roti.

All in all, yet another lovely roti luncheon at Organic Toronto!

Phil Garwood

I was out at our Detroit office last week, and we stopped in at a Starbucks for an earlier morning coffee.  I asked hopefully about a hot breakfast sandwich, which has been slow to roll out in the San Francisco market.

The Barista responded: "No sandwiches in Michigan, but do you want a paczki?"

That's pronouced (POONCH-kee) for those of you who don't speak Polish (my total lack of familiarity with a traditional pre-Lenten pastry was a source of genuine amusement for the Detroiters in line).  And it was delicious.

Who knew that the long-tail extended to a multinational conglomerate?

Misha Cornes

Saying that rotis are “tasty little bundles of love” at the Toronto office would be somewhat of an understatement.  Many of us revere and understand Roti Fridays as a way of life, a way of being.  For months now, Roti Friday has been cherished by us in the Toronto office and each week I gather the orders and try to recruit more and more Roti Lovers. Almost every week, groups as large as 19 of us get together and treat Roti Friday as a fantastic way to get together.  Roti can almost be called an internal networking tool within the Toronto office.

So, to commemorate all the roti emails sent out to horde of new Roti Lovers or to remind Roti Veterans that the roti orders are due by 11:30, I’ve put together a small flash movie to remember the good times.

Phil Garwood

Update: Today we have 29 people doing the Roti thing! (October 5, 2006)

In selecting my bagel a few minutes ago, I noticed that the ever popular doughnut technique of cutting half the doughnut and leaving the rest for someone else has been migrated to bagels.  HOWEVER, all of the bagels had been cut vertically, leaving the bottom half of the bagel for the late comers (similar to the Seinfeld episode of the muffin tops being sold and the stumps being donated to charity).  I think it’s only fair that if you are going to take half of a bagel, to do it the same way as it has been done with the doughnuts.  Cut vertically.  This allows all participants in the “half-a-bagel” category to be happy.

Steve Conroy

At Organic, Media Planning is not just a discipline, it is an art form; one where PowerPoint decks serve as canvases for ideas that marry innovation and creativity.  Kind of like the experience that surrounds eating a burrito, a staple in the diet of many Organics who work in San Francisco. A successful burrito, measured of course by the degree of one’s euphoric fullness, requires well thought-out planning and careful execution.  To meet the goals of our hunger, we follow an intelligent approach that is also the foundation of our media planning.

Let me explain:

The first step in the process (normally called the Organic Way) is the ENVISION phase, where we gather as much information about local Mexican restaurants, determining which one will best meet the needs of our taste buds.  The second phase in the process, is the DESIGN phase, where we decide on the restaurant and begin constructing the design (ie: contents) of our burrito.  This is an area where we often shine.  It is rare that you’ll find a bean-and-cheese-only burrito in the SF office.  On the contrary, our strategic planning typically results in burritos that combine ‘fresh’ thinking with a cutting edge blend of ingredients. The third phase in the process, is the EXECUTE phase, where we effectively consume our burritos, continuously trying new salsas to achieve optimal results.  We take a much more disciplined approach, which involves strategically peeling back the foil to reveal neat and bite size chunks.

If you have made it this far, then hopefully I have tantalized your taste buds and educated you on our process.  To thank you for taking the time to read my post, I am providing you with a burrito lovers guide to the top burrito spots around 555 Market. Please note that I did not include Mission taquerias, even though you can travel there for lunch and make it back in less than 50 minutes, for less than $8. A Mission burrito is in a class of its own and it’s a must have for all of out-of-town friends. So, without further ado, below are my top 5 recommendations for a great lunch burrito.  In the sprit of consumer generated media, your feedback is welcomed and appreciated. Happy Eating!

1. Si Senor - 53 Stevenson St.  Besides a killer lunch burrito, their Si Senor combo is one of the best breakfast burritos in SF.
2. Maya Express - 303 Second St.  Their hot sauce is not for the feint at heart.
3. 360 Degree Gourmet Burrito - 50 Post St.  For a unique flavor, try their hot and sweet salsa.
4. Chipotle - 126 New Montgomery St.  Barbacoa is a meet lovers heaven
5. Carmen Taqueria - 548 Market St.  Carmen’s lunch special is a steal…super burrito, chips, salsa, and soda for around $5.

Chris Portella