Hello!
Our garage is stacked full of the latest issue (highlights above), and we’ve been busy slinging it around town. Here are just a few of the many locations where you can find a copy:
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Here we go.
🦃 Kicking Things Off With S San Francisco Thanksgiving Tradition: Mary Risely’s “Just Put The F-ing Turkey In The Oven.”
🌔 When The Moon Hits Your Eye: “In many ways, I was like Queen Margherita of Italy, after whom the classic pizza was named.” Molly Watson in The Pie And Me: An Autobiographical History of Pizza. Edible SF
🍕 Yes You Can: Recycle your greasy pizza box after all. “The results of the study support the conclusion that there is no significant reason to prohibit post-consumer pizza boxes from the recycling stream." Greenbiz
Macaroni and Cheese with Spiced Cauliflower and Brussels Sprouts
“So, when I first made this mac-n-cheese, I don’t know why I was horrified that I had maybe ruined mac-n-cheese. Sure, there were actually more vegetables than pasta, but it was so good that I realized I didn’t care. This mac-n-cheese is at once easy, relatively quick because it is not baked, and it feels slightly guilt-free without cutting out the rich, creamy cheese that is the fabric of mac-n-cheese.” Get the recipe from our latest issue.
Brussels Sprouts Salad with Dill and Jalapeños
Best Thanksgiving side dish ever? This Brussels sprouts salad is “big on flavor and even bigger on texture with firm sprouts, crunchy almonds, and creamy cheese,” says our friend Molly Watson, who spikes her version with thinly sliced jalapeño peppers. That gentle kick of jalapeño really seals the deal 💚.
“We shall call it ‘stir-fry.” Ch’ao, “with its aspiration, low-rising tone and all, cannot be accurately translated into English.” So stir fry it is, from Mayukh Sen’s Taste Makers, via Mother Jones
Ghost In The Regime: “In 1975, the Khmer Rouge informed the Cambodian people that we had no history, but we knew it was a lie.” A recipe for “little girl heaven.” Hippocampus
Not Making This Up: Inside the Bay Area’s Corgi Butt Boba Phenomenon. Eater SF
🍵 What’s In Your Cup? “Contrary to 2020 predictions, tea is not going to be the next big trend — and that’s a good thing. Tea’s inherent slowness, its tendency to gather people, its relative subtlety — stand in opposition to the American patterns of consumption that have allowed coffee to thrive.” Heated
Deep Dive Into Alt-Meat World:
Co-Founder Nicholas Genovese and VP KC Carswell left Upside Foods (formerly Memphis Meats) in October, a fact curiously omitted in this glowing profile from the SF Chronicle a couple of weeks ago: ‘It’s not science fiction’: New East Bay facility producing lab-grown meat plans to produce 400,000 pounds per year (paywall).
The SF Chronicle continues its cheerleading coverage of Impossible Foods, this time with a story on their vegan meatballs touting the company’s “skyrocketing popularity.” (paywall)
Reminder, wouldn’t exactly call this skyrocketing: “The biggest Burger King franchisee in the U.S., said that sales of the Impossible Whopper had fallen by about half since its introduction in August 2019.” Bloomberg (paywall)
A Real Alt-Beef Burger Recipe: It doesn’t bleed and it’s made from plants (no GMO soy protein concentrate or GMO soy protein isolate): Superiority Burger’s acclaimed vegetable burger patty recipe. Fortune
💩 From Meat Eaters Is Killing Coral Reefs: Nitrogen is an element found in amino acids, the building blocks of protein. When we eat meat, most of the nitrogen (from meat) that enters the human mouth is excreted. The Daily Beast
Beans Get No Respect: Rancho Gordo’s bean sales doubled during the pandemic. Now, a year and a half later, beans are still in demand, but American farmers are not lining up to plant them. One reason? Climate Change. “If farmers only have a certain amount of water, the question is: Where am I going to use it? And beans aren’t going to fall at the top of that list most of time.” Civil Eats
Farming Is Hard: “One farm tried to make sustainable food affordable. Here’s what happened.” WHYY
🍎 How Do You Like Them Apples? “Katherine Sizov is only two years out of college, but her high-tech sensors — which monitor ethylene, a gas key to the ripening of fruits and vegetables — are keeping watch over 15 percent of U.S. apple supply. “The pulls of reducing food waste are good for everybody,” she said. “There’s a direct alignment of a sustainable goal with a profitability incentive.” The Washington Post (paywall)
🍍 For Rent: “It was possible for middle-class households to rent individual fruits to show off as centerpieces at dinner parties, even if they could not afford to eat them.” NY Books
🎧 Food and Climate Change with Twilight Greenaway (Civil Eats), Frances Moore Lappe (Diet for a Small Planet), Anna Lappe (Real Food Media) and host Amy O'Neill Houck of Edible Alaska.
Giving Thanks: "This is what you shall do; Love the earth and sun and the animals, despise riches, give alms to everyone that asks, stand up for the stupid and crazy, devote your income and labor to others, hate tyrants, argue not concerning God, have patience and indulgence toward the people, take off your hat to nothing known or unknown or to any man or number of men, go freely with powerful uneducated persons and with the young and with the mothers of families, read these leaves in the open air every season of every year of your life, re-examine all you have been told at school or church or in any book, dismiss whatever insults your own soul, and your very flesh shall be a great poem and have the richest fluency not only in its words but in the silent lines of its lips and face and between the lashes of your eyes and in every motion and joint of your body." —Walt Whitman from the preface to Leaves of Grass
That’s all for this week.
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We’re outta here. Be well and take care,
–Bruce
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"Humans — despite their artistic pretensions, their sophistication, and their many accomplishments — owe their existence to a six-inch layer of topsoil and the fact that it rains.” Anonymous