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#51 | Should We All Be Vegan?

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#51 | Should We All Be Vegan?

💣 Sun-Dried Tomato Flavor Bombs

Bruce Cole | Edible SF
Aug 14, 2021
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Hello!

We took an impromptu vacation from the grind (werk, werk, werk), in search of some sun, but we’re back. And just in time too, because our garage is stacked full of the latest issue, and we’ve been busy slinging it around town. Here are a few locations where you can find a copy:

  • Gus’s Community Markets

  • Bi-Rite Market

  • Rainbow Grocery

  • Omnivore Books

  • Fig & Thistle

  • Gemini Bottle Co.

  • The Mill

  • Kantine

  • Cuesa Farmers Market

  • Stonestown Farmers Market

  • Marina Farmers Market

  • Sunset Mercantile Farmers Market

But really, the easiest way to snag a copy is by subscribing right here, and it’ll slide into your mailbox in a few days.

Do you own a local shop or cafe? A hotel? Or maybe you're planning an event and want to give your guests some SF flavor? Email us and we’ll get you a stack of free copies stat.

By the way, I'm Bruce Cole, Publisher of Edible San Francisco. Welcome to all the new subscribers this week! If you'd like to hop off anytime, simply unsubscribe. I appreciate you reading (and sharing) this newsletter.

Let’s eat!


Should We All Be Vegan?

Illustration: Dan Bransfield

In the latest issue: Molly Watson ponders the ethical eater’s culinary dilemma. “First up: the moral question. Great thinkers since Pythagoras have made the case for the ethical purity of an animal-free diet. Whether one thinks it’s straight-up wrong to kill animals for food or not, it is difficult to argue that it’s at least not less wrong not to kill them; advantage, veganism.” Continue reading Should We All Be Vegan.

Have It Your Way, Still: “I have yet to see any data, in the two years since the Impossible Whopper debuted at Burger King that suggests the chain’s animal meat burger sales are on the decline.” Michele Simon on whether vegan meat alternatives really saving animals. Veg News

Since You Asked: Animals Slaughtered for Meat in 2018. Our World Data

  • Chicken: 68 billion (!)

  • Pigs: 1.5 billion

  • Turkey: 656 million

  • Sheep: 573 million

  • Goats: 479 million

  • Cattle: 302 million

Somewhere, Over The Rainbow: Tom Philpott charts the last 15 years of claims made by companies as to when cell-grown meat will hit the market. Hint, don’t hold your breath. Mother Jones

Twitter avatar for @lisaelaineh
Lisa Elaine Held @lisaelaineh
"Why do our visions for the future have to be...centered on corporations at all? Big Ag, Big Meat, Big Fake Meat, Big Fake Egg. There’s so much we can change that would make us less dependent upon it." @aliciakennedy
aliciakennedy.newsOn BonesConsidering competing visions of the food future.
4:23 PM ∙ Aug 9, 2021
22Likes6Retweets

And While We’re At It: vertical farms won’t save us either.

Twitter avatar for @TamarHaspel
Tamar Haspel @TamarHaspel
I love seeing mainstream ag stories, but this @Marketplace/@kairyssdal story on vertical farms misses their biggest shortcoming: energy use. These farms turn energy from the grid, rather than the sun, into food, and that's a climate change problem.
marketplace.orgFarms don’t have to be outside anymore - MarketplaceIrving Fain, CEO of Bowery Farming, hopes growing crops in warehouses near cities will increase access to fresh produce.
6:20 PM ∙ Aug 4, 2021
143Likes20Retweets

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Violence, especially towards minority and disenfranchised communities, weighs heavily on all our hearts. The Bi-Rite Family of Businesses team invites you to join us in supporting two nonprofit organizations working to help people in San Francisco overcome the effects of violence.

  • Coleman Advocates: works to advance rights, safety, and full inclusion for low-income people of color

  • CUAV (Community United Against Violence): replaces cycle of trauma in the LGBTQ+ community with safety and liberation

DONATE NOW


Hanger Steak With Tomato(es) Salsa

Photo: Christian Reynoso

Sun-Dried Tomato Flavor Bombs: Christian Reynoso dips back into the 80’s pantry for some sun-dried tomatoes to juice up his recipe for Hanger Steak with Tomato(es) Salsa. We’ve made this dish three times lately with both hanger and skirt steak, they’re a bit more affordable than the bone-in rib-eyes we’ve been lusting after, and both have that rich, hearty, beefy flavor (similar to a rib-eye). Throw in the spiciness from jalapeños, the salty-savoriness from anchovies, the tart-sweetness from sun-dried tomatoes, and the juiciness from the cherry tomatoes, and you too will be wiping your plate clean.

Meat And Thee: “I never thought that I would put the words “vegan” and “barbecue” side-by-side in a sentence.” Latria Grahm, on her mother’s bid to save her life by giving up meat. GravybySouthern Foodways

I Get That Bag On The Regular: “They’re kind of like hood drink sommeliers.” Ariana Bindman on SF’s legendary corner store Ziplock cocktails. SFGate

When Leftovers Come Along, You Must Zip It: Ziploc bags are a $1.6 billion industry. Taste

Mixup On Aisle Three: Why Do American Grocery Stores Still Have an Ethnic Aisle? The New York Times

Garlic Breath: “Garlic noodles are Bay Area as burritos or Dutch Crunch sandwiches,” Tiffany Carter of Boug Cali, on the ubiquitous Vietnamese-inspired dish. KQED

We’ll Take “Tastes Like” for $100: This SF startup is making cultivated animal protein that looks and tastes like salmon. What is Wild Type? Axios


🎧 August Dinner Jams Playlist: This month’s list starts off with a hauntingly beautiful song from South Asian singer Arooj Aftab, whose new album Vulture Prince, has been in our regular rotation. Also in this month’s playlist, new tunes from LP, Chicano Batman, Chet Faker, Yas, and Nas (with Lauryn Hill), plus a throwback groove with some Jurrasic 5, Erykah Badu, Outkast, The Roots, and more.

That’s all for this week.

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

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