#140 | End of an Era!

Edible SF is Seeking a New Publisher

Hello!

what is now will soon be past

Just because you do it 
doesn't mean you always will. 
Whether you're dancing dust 
or breathing light 
you're never exactly the same, 
twice.

—Yrsa Daley-Ward, from Bone

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!

Edible SF 2011 - 2016

Onward! After 18 years and 70 issues (!!!), we are retiring from publishing Edible San Francisco, and are actively seeking someone to take over the title.

Is that someone you? Have you ever dreamed of owning your own business and joining a network of 80+ like-minded entrepreneurs? Edible publishers lead the conversation about local and sustainable food in their communities. A quick reminder: print is not dead! Together, we form a powerful network of independently owned magazines across the U.S. and Canada. If you’re interested in acquiring the license to publish Edible San Francisco, please reach out to us at ediblesanfrancisco@gmail.com

In the meantime, back to the news!

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Come On, Maybe Light My 🔥? Should you ditch your gas stove for an induction? You know it produces nitrogen dioxide (NO2), formaldehyde, and benzene, which aren’t exactly healthy for you, right? Scientists say _______. The Washington Post

Per our realtor friend who tours open houses on the regular, Bertazzoni induction ranges are one of SF's most popular appliances for new kitchens. Heidi Swanson of 101 Cookbooks ditched her Viking range for Bertazzoni and has an ongoing list of things she loves and loathes about cooking with it.

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Yep: The latent heat of vaporization and the Curie temperature are the secrets to perfectly cooked rice.

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☕️ Bay Area Coffee Trends: The SF Chronicle has a rundown on what you’ve been missing while drinking your same old boring latte.

Outset Coffee on Valencia refers to the latest trend as Specialty Creative Coffee. It serves lattes and cold brews made with fresh fruit, including avocado (yeah, it’s a fruit), pomelo, dragonfruit, durian, and toasted banana. The Outset Orange Americano features 100% Orange juice (not from concentrate), Jasmine Green Tea, Fresh orange, Orange syrup, and Ethiopian Blend coffee. While the purist in us would have found this blasphemous years ago, we’ve abandoned our curmudgeonly attitude and are going all in. Can’t wait to try them all!

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Magnum Opus: The Zuni Cafe Cookbook is canon, says Christian Reynoso, who cooked at the iconic Bay Area restaurant for years. The book was essentially his employee handbook, and “throughout my years as a line cook, my peers and I would reference the book like it was a portal to Judy’s past consciousness that we could use in our present.” Taste

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Inquiring Minds: In his Shifting the Food Narrative newsletter, John Birdsall wonders, “Why isn’t The Meth Lunches at the top of every list of the best narrative food books of 2023?” We haven’t read it yet, but we did just read the essay that launched the book; it begins, “There is a meth addict eating chicken yakitori on our back patio.” KNPR

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🍣 Life Before Grocery Store Sushi: Ruth Reichl, who wrote the forward for the 25th-anniversary edition of Japanese Cooking: A Simple Art (1980) by Shizuo Tsuji (which is buried somewhere in the stacks of cookbooks in our garage because we used to sell for the publisher, Kodansha, back in the day), looks back at the time when Japanese food was unknown to most of us, and “the chefs of France, who had all gone off to taste sushi and tempura, had been so captivated by the Japanese esthetic that they changed the way they cooked.” La Briffe

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🐔 Are You a Chickentarian? For The Atlantic, Eve Andrews says chicken can be part of a climate-friendly diet. Okay 🤔. She cites Raychel Santo, a food and climate research associate at the World Resources Institute, who notes that “replacing all meat and poultry with dairy and eggs can produce more carbon emissions than a largely plant-based diet that includes poultry.”

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💦 Boom: “People are swallowing hundreds of thousands of microscopic pieces of plastic each time they drink a liter of bottled water, scientists have shown — a revelation that could have profound implications for human health.” The Washington Post

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🦪 Ode to Olys: San Francisco Bay’s Olympia oysters were only half the size of those from Washington State, where they took on the state capital's name. “They were prized not so much for their meat but for their shells, which were loaded onto schooners to be used in garden walks or ground up as calcium-rich feed for egg-laying chickens.” But are they making a comeback? Hakai Magazine

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Fresh Food Justice: Bayview Community Co-Op, a Black-led, neighborhood, grassroots organization, “visits corner stores in Bayview’s food desert and requests meager shelf space for fresh fruit and vegetables at no cost to the owner for 90 days, planting the seed of a local economy by creating access to the product.” 48 Hills

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Define Gastrodiplomacy: How governments around the world market influence through food. Vittles

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On Repeat This Week: Come on now! The E-40 Classic. Go Niners!

That’s all for this week.

We’re outta here. Be well and take care,
—Bruce

Thanks for reading EAT. DRINK. THINK. from Edible San Francisco! Subscribe for free to receive the next edition.

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“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