Michael Bauer wrote on "Bay Area & the Freedom to Create" in the SF Chronicle Sunday, April 29.
I wish the chefs with the freedom to create would create more dishes both delicious and good for the planet.
He says that "Think different" captures the Bay Area ethos, but he's still thinking meat and dairy.
He also says that the Bay Area is a "petri dish that allows ideas to grow." What a shame that there aren't more plant-based entrees allowed and encouraged to grow in that petri dish.
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