There aren’t very many of us who actually have worked as food critics for print publications. I did it for 15 years at the San Francisco Chronicle and for about 15 more at the San Francisco Examiner. Way back when I started, no editorial wall stood between advertising and criticism, at least when it came to restaurants. If a restaurant advertised, it got written up.
March 14 is π Day. You remember π (Pi) right? (Hint: It’s the ratio of a circle’s circumference to its diameter. For any circle, dividing its circumference by its diameter will give you exactly the same number every time: 3.14159…, π. Last year π enthusiasts were very excited to be able to celebrate the once-in-a-lifetime epic event on 3-14-15, at 9:26:53.) In any case, on March 14, the sets of math geeks and pie lovers overlap in a deep-dish, double-crust Venn diagram, piled high with whipped cream. In honor of π Day this year, I set out to explore the art and science of pie-making with a few of the local masters — all conveniently located within a several-mile radius of my house. Continue reading →
There are hidden gems where we can explore interesting and unusual cuisines in neighborhoods most people might not know about. With Sue Ralston’s visit to Ghazni Afghan Kabobs in Hayward, we start to seek food discoveries in unexpected places.Continue reading →
by Lincoln Spector and (augmented and updated by) Gary Meyer
I love the San Francisco Silent Film Festival, but it can wear a body down. Especially this year, with 21 programs and a party over the course of four days and five nights. For three of those days, the first screening starts at 10:00 a.m., and the last one starts at 9:30 p.m. The human body isn’t built for that much fun sitting down. Continue reading →