2 Likes
1 Like
Katherine Hamilton, a former food writer and editor at the East Bay Express, is headed north to become the food editor at the Portland Monthly in August.
1 Like
1 Like
Good grief @_@
1 Like
That’s quite disgusting. How does jam, no matter how little sugar there is, even mold that quickly unless their turnover is very low?
Here’s the moldy jam bucket picture they referenced:
I’m thinking they left it in a temperate moist environment?
One of the articles I read said there was a mold issue on one of the storage area or walk-in fans, so the mold would blow around and could actually noticeably grow on the jam within 24 hours. Pretty gross.
I mean it’s one thing for ME to scrape mold off jam in my fridge for my toast, but when you’re paying $14 or whatever for toast with jam I expect some standard higher than my own.
Some former coworkers were saying that Koslow took the jam toast recipe and didn’t give her employees credit in the cookbook.
What goes around comes around, I guess.
Ugh, I don’t understand how if you see visible mold on the storage area that you don’t clean it. Though I’m surprised at the speed that layer that grew. Its been a while, but my background is microbiology related. Unless its super heavy inoculation (which is disturbing itself already), I’m trying to recall the general doubling time but molds typically replicate at a slower rate than bacteria. Also those look like sporulating molds that have a fuzzy layer… 
Also I seriously hope this isn’t the aflatoxin producing molds. You won’t die immediately…
Don’t these people have refrigerators?
Luke Tsai interviews Preeti Mistry:
excerpt:
Normally when people do an internship [at Radical Family Farms], they pick and grow something of their own cultural heritage. I started growing fenugreek, and it did really well. I have more fenugreek than I know what to do with right now! In the process we started selling it to Heena [Patel] at Besharam. And now she’s asking for other stuff. We’re already growing two or three different varieties of holy basil for Nari. I asked Reem [Assil, the chef at Reem’s] if she wanted me to grow anything, and she said “How about za’atar?” So now we’re growing za’atar.
1 Like
excerpt:
Meyer and Paez aren’t the only restaurateurs struggling with access to capital despite being poised for success just months ago. At the beginning of 2020, Uptown Oakland saw the debuts — or planned debuts — of multiple cocktail-centric venues that COVID-19 has since hurled into question, forcing them to temporarily close or, as in the case of Low Bar, forestalling efforts to even begin service. In a city rife with concerns over gentrification, and in a neighborhood where those concerns are especially concrete, these establishments stand out, in part, because their owner-operators identify as Black or Latinx or both, and because they explicitly aim to make the local cocktail scene more inviting and accessible to their communities. Sobre Mesa, for instance, is a stunning Afro-Latino cocktail lounge bathed in Dionysiac forest green and serving Caribbean-inflected food and drinks, informed primarily by chef-owner Nelson German’s Dominican and African ancestry and a particularly inspiring trip he took to Havana.
Author Kathryn Campo Bowen is a Bay Area-based food writer whose work has appeared in the SF Chronicle, Eater, Edible SF/East Bay and other publications. She is a graduate of the University of California Berkeley School of Law.
1 Like
excerpt:
Orsa & Winston serves a multicourse menu that successfully bridges Japanese and Italian flavors; rice porridge pooled in Parmesan cream with seafood (perhaps uni or Hokkaido scallop) became a dish that synthesized his aims. Centeno constantly parses ingredient pairings to find the connections between the two cuisines — abalone grilled over binchotan charcoal with a Cal-Ital duo of kumquat and garlic leaf, duck with cherry blossom mostarda, a tart of ume and preserved apricot with yuzu curd — but he never contorts food into bizarre conflations in service of the restaurant’s premise. If a berry clafouti or sardine escabeche finds its way into the mix — well? The fluidity between cuisines feels organic to Centeno’s cooking and to the pluralism of Los Angeles.
excerpt:
When I think back on a lifetime of meals I shared with Jonathan Gold, my late husband and this paper’s restaurant critic until his death in 2018, I like to picture evenings we spent at Post & Beam. Sustained by a rye Old-Fashioned, Jonathan would indulge my craving for the restaurant’s deviled eggs with smoked catfish. And if we’d brought friends, it was never a bad idea to order an extra plate of shrimp and grits for the table. We both felt that Post & Beam had become a vital part of Los Angeles and the national dining scene.
Oakland’s going vegan fast – Owners of pop–up S+M Vegan to open Lion Dance Club, an Oakland vegan Malaysian restaurant, in the Dimond district. It will be located at 380 17th Street in the former Liba Falafel space that closed a few weeks ago. Shooting for Aug 4th but will be doing take-out until in-house dining is allowed: https://www.eastbaytimes.com/2020/08/03/owners-of-singaporean-sm-vegan-to-open-oakland-restaurant/
Luke Tsai in SF Eater:
excerpt:
At its core, the story of Nora Haron’s newest project is a love story. The Oakland-based Indonesian-Singaporean chef tells Eater SF that the man she’s been seeing for the past two years, Diego, is of part Mexican descent. After an inspiring trip to Indonesia this past fall, the couple started cooking together — “making food babies,” as Haron puts it, that combined their respective cultures: a concha flavored with coconut oil and makrut lime, tamales filled wit beef rendang.
IndoMex’s concha fried chicken sandwich - Nora Haron
IndoMex will launch on Sunday, August 23, and will be open for takeout and outdoor dining at Xingones, at 736 Washington Street in Oakland, every Sunday from 11 a.m. to 3 p.m. Customers will be able to preorder up to a day in advance via Haron’s website .
excerpt:
Oakland Chinatown is hosting weekly Chinatown StreetFest Fridays every Friday evening, starting tomorrow, Friday, August 7. 9th Street between Franklin and Webster Streets will be closed off to traffic, and food vendors such as Ming’s Tasty (dim sum), Ruby King Bakery, Sweetheart Cafe, Alice Street Bakery, T4, Sakura Bistro, Aburaya, Sobo Ramen, and Spice Monkey will have tables set up.
