Boulibar should put the vegan version on the menu. I wonder why they don't.
Tuesday, April 30, 2019
Boulibar Should Put Vegan on the Menu
Boulibar should put the vegan version on the menu. I wonder why they don't.
Sunday, April 21, 2019
Soleil Ho's Interview with Ruth
Soleil Ho, the San Francisco Chronicle's new restaurant critic, had a two-age interview with Ruth Reichl in today's Chronicle (Sunday, April 21, 2019), "Ruth Reichl's life in food criticism/The author speaks with Soleil Ho about change."
The vegan movement isn't mentioned at all.
Ruth Reichl recounts how Thomas Keller decided "that if he was going to cook meat, he should have the experience of killing his own animals." She goes on to acknowledge the "bloody and gruesome" scene that resulted.
"Rabbits scream like humans," he said, "And this one screamed." The rabbit tried to escape and his leg broke off.
You'd think that this might lead to a different kind of epiphany from the one that Keller had. Yes, he understood that "food is life itself," but he also decided that he was going to cook "the best rabbits anyone had ever eaten."
Soleil Ho comments that Reichl's boko is about "taking risks and doing things that you're scared of," and Reichl, in the context of publishing unpleasantly revealing features, says "When something terrifies me, I now that it's important." In the context of the cook's terrifying experience with the rabbits, I'd wish that he had come to the conclusion that it was important NOT to do what he was doing!
The article on Reichl speaks about the "moral questions" that come up: hunger, the two-tier food system ("writing a column for rich people"), workers in restaurants, race, gender, and social justice for the people who raise our food.
But what about the torture of animals? What about the workers in factory farms? What about the environmental degradation?
I'd like to write a letter to the editor about this, but since the San Francisco Chronicle
printed one from me this past week, I doubt they'd print another now.
The vegan movement isn't mentioned at all.
Ruth Reichl recounts how Thomas Keller decided "that if he was going to cook meat, he should have the experience of killing his own animals." She goes on to acknowledge the "bloody and gruesome" scene that resulted.
"Rabbits scream like humans," he said, "And this one screamed." The rabbit tried to escape and his leg broke off.
You'd think that this might lead to a different kind of epiphany from the one that Keller had. Yes, he understood that "food is life itself," but he also decided that he was going to cook "the best rabbits anyone had ever eaten."
Soleil Ho comments that Reichl's boko is about "taking risks and doing things that you're scared of," and Reichl, in the context of publishing unpleasantly revealing features, says "When something terrifies me, I now that it's important." In the context of the cook's terrifying experience with the rabbits, I'd wish that he had come to the conclusion that it was important NOT to do what he was doing!
The article on Reichl speaks about the "moral questions" that come up: hunger, the two-tier food system ("writing a column for rich people"), workers in restaurants, race, gender, and social justice for the people who raise our food.
But what about the torture of animals? What about the workers in factory farms? What about the environmental degradation?
I'd like to write a letter to the editor about this, but since the San Francisco Chronicle
printed one from me this past week, I doubt they'd print another now.
Stonestown--A Vegan Desert? Another Reader and I Have Our Say
As you can see, I responded to the letter to the editor that commented on an article about the new restaurants at Stonestown. I dashed the letter off because I had so little time that day and wanted to have my say in time for Earth Day, so I see some things I'd change, but I'm still grateful to have a voice.
Tuesday, April 9, 2019
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