Cold Ice, Hot Tofu, and Fresh Croissants: This Week in Food Bloggery

Thumbnail image for rsz_starter-croissants.jpg
John Birdsall
Starter Bakery croissants.
Highlights from the blog this week:

1. SFoodie bloggers locate two dishes I've been curious about for a while: Luis Chong finds Taiwanese-style shaved ice in the Outer Sunset, just in time for a miniheatwave, and Sean Timberlake writes an SF92 post about the ephemeral, freshly made oboro tofu at Eiji.

2. Getting to talk to Mission High principal Eric Guthertz and Bi-Rite's Sam Mogannam about the lunch that Bi-Rite, Frances, Slanted Door, and Delfina cooked for the students yesterday was probably the highlight of my week. As Mogannam said about the principal's efforts to reward the kids for improving their scores by more than 10 percent, "Seeing him being able to turn the school around and have those kids see they can accomplish something was awesome."

3. John Birdsall interviewed Brian Wood, owner of Starter Bakery, a new bakery in the East Bay that has me itching to get over to Oakland. Just learning that Wood trained under one of my favorite Seattle bakers (a guy who won the Coupe du Monde de Boulangerie) is reason enough to track his stuff down. But Birdsall also took a photo of Starter's kouign amann, which is one of my favorite pastries.

4. My, Jason Henry, you certainly have some big bottles in your beer cellar.

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Follow me at @JonKauffman.

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