#124 | ♻️ You’re Doing It All Wrong!
Rolling Back Child Labor Laws
Hello!
THE HONEY BEAR
Billie Holiday was on the radio I was standing in the kitchen smoking my cigarette of this pack I plan to finish tonight last night of smoking youth. I made a cup of this funny kind of tea I’ve had hanging around. A little too sweet an odd mix. My only impulse was to make it sweeter. Ivy Anderson was singing pretty late tonight in my very bright kitchen. I’m standing by the tub feeling a little older nearly thirty in my very bright kitchen tonight. I’m not a bad looking woman I suppose O it’s very quiet in my kitchen tonight I’m squeezing this plastic honey bear a noodle of honey dripping into the odd sweet tea. It’s pretty late Honey bear’s cover was loose and somehow honey dripping down the bear’s face catching in the crevices beneath the bear’s eyes O very sad and sweet I’m standing in my kitchen O honey I’m staring at the honey bear’s face.
—Eileen Myles, from Maxfield Parrish: Early & New Poems.
Hey there - I'm Bruce Cole, Publisher of Edible San Francisco. If you’re new here, welcome to Eat.Drink.Think., a newsletter spotlighting seasonal recipes, the latest SF Bay Area food news, poetry, and more!
👉 ICYMI: The most-clicked link from our last newsletter was Serious Eat’s Silken Tofu with Soy Sauce and Chili Oil Recipe.
Congrats to Dan Bransfield for winning an American Illustration Award for his beautifully nuanced look (especially appreciating the steam rising from the huge stock pot) into the San Ho Won kitchen for our Back of the House department in July 2022.
🎧 Recommended Podcast: David Lebovitz talks to Nichole Accettola of Kantine about her upcoming cookbook, Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden, (October 3, 2023, preorder from Omnivore Books). And listen in as Lebovitz tastes his way through Kantine’s Scandinavian pastries.
🎬 Dumplings Are Us: Cathay Bi of SF’s Dumpling Club is featured in The Guardian’s New Face of Small Business video series and talks about transitioning from Google to making 5000 dumplings a week.
No One is Making It: La Cocina’s Municipal Marketplace sits half empty at lunch these days, and vendors are not making a profit. “Many of the chefs, baristas and other service workers who earn a living at the food hall say they feel increasingly overwhelmed by the pressure of generating business in the economically depressed neighborhood and the human suffering they regularly encounter on the job.” SF Standard
♻️ You’re Doing It All Wrong: Take the Washington Post recycling quiz. Should you take the caps off plastic bottles? Can you recycle plastic bags? Do you have to clean out that peanut butter jar?
🔥 Not So Fast: Appeals Court Throws Out Berkeley’s First-in-the-Nation Ban on Gas Stoves. Eater
👑 King Me: Coronation Quiche, anyone?
DIY Noodles: If you don’t live in SF, where you can buy virtually any style of Asian noodle 🙃, Bon Appetit has a guide to making your own.
IYKYK: All hail Primavera’s Chilaquiles. SF Gate
Perennial Plate Props: To our pal Daniel Klein who snagged two James Beard Nominations, one for the web series Masienda Presents, about the heirloom corn and masa producer, and one for the short film Las Chicatanas, about the harvest of the Oaxacan ant delicacy chicatanas. Eater
More on Those Mammoth Meatballs: Investors aren’t funding ways to end animal agriculture or improving sustainable foodways; they’re throwing money at startups with a cell-meat gimmick. Fast Company
Child Labor Is Real: “If you’ve eaten a burger and fries recently, there’s a chance that the potatoes were picked by middle schoolers, working through the school day in a field in Idaho.” The FERN
Of Course, They Are: Conservative politicians are campaigning to roll child labor restrictions. Minnesota, Ohio, Iowa, and Georgia have introduced proposals this year. Washington Post (gift article)
No Brainer: Buy $1 of California fruit/vegetables and get $1 back on an EBT card. SF Chronicle (gift article)
More Than a Grain of Salt: Russia took control of the city of Soledar and the salt mines that are the soul of Ukrainian cuisine. NY Times (gift article)
Juicy is the New Jammy: Fresh, low-tannin, and low-ABV wines are the drink of choice for the modern natural wine drinker. Punch
😢 We Used to Put Aleppo Pepper in Everything: You can still purchase it (in bulk at Rainbow), but maybe it’s not real/authentic after all.
On repeat this week: For you Yellowstone fans…
Thanks for reading EAT. DRINK. THINK. from Edible San Francisco!
That’s all for this week.
We’re outta here. Be well and take care,
—Bruce
“There are those who love to get dirty and fix things. They drink coffee at dawn, beer after work. And those who stay clean, just appreciate things. At breakfast they have milk and juice at night. There are those who do both, they drink tea.”
—Gary Snyder