Teeny Dishes, Oysters, Meat, and Happy Chefs: The Month in SFoodie

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Here are some highlights from the past month in SFoodie, in case you missed 'em:

• We launched our new series of Twitter-sized recipes from local chefs, challenging them to create a dish in 140 characters. Check out these itty bitty instructions for Pig's Head Mu-Shu from Ryan Farr of 4505 Meats, Early Spring Artichoke Soup from Thomas Martinez of Mission Beach Cafe, and Uni and Shoyu Gelee in Mint Elderflower Glaze from Eddie Lau of Mission Street Food, with many more to come.

• There are nearly 20 spots that we know of in San Francisco and the East Bay that have daily or weekly oyster specials for a buck, a significant slide of a trend that we have charted with the Dollar Oyster List.

• We devoted a chunk of our time this month to meat, from info on how to join meat CSAs and buying networks and purchasing whole beasts and bulk meat to uncovering a prime local spot for ordering the wildest of game

• The prestigious food honors known as the James Beard Awards will be awarded on Monday, May 4. Five Bay Area chefs are in the running, and we managed to catch up with four of them before the big day and found them to be a most congenial bunch of folks.

• Plus: Roving creme brulee, duck fries, jury duty lunch options, dining in the dark, Yay Area energy drinks, and hip-hop food television
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