Edible San Francisco Winter 2010 : Page 2
edible SF CHEFS AT LUNCH YOGA IN THE VINEYARDS A LITTLE PIECE OF EARTH ANTHILL WINES sanfrancisco™ winter 2010 NO. 19 LETTER FROM THE EDITOR MakeWay for Sustainable Sandwiches The New Hero TheBay Area’s Smartest Food Magazine Member of EdibleCommunities edible san francisco™ Contributors Jen Dalton Frank Stockton Ben Tremper Staff EDITOR & PUBLISHER: Bruce Cole CONTRIBUTING WRITERS: Marcia Gagliardi Wayne Garcia Katharine Norwood MollyWatson COPY EDITOR: Doug Adrianson Contact Us Edible San Francisco 236West Portal #191 San Francisco, CA 94127 phone: (415) 242-0260 ediblesanfrancisco@gmail.com Edible San Francisco is published quarterly and distributed through- out the Bay Area. Subscription rate is $28 annually. All rights reserved. No part of this publication may be used without written permission from the publisher. © 2010 Edible San Francisco “ B ut it’s just lunch,” was the reply from a friend when I recently started dissecting his lunch meat sandwich. I had started with the mayo, moved onto the lettuce, and was about to get into the meat of the matter when my friend gave me the evil-eye-disgusted look, got up and walked away. OK, I admit to being a rather harsh critic when it comes to the standard American deli fare, and if you look at what goes into that type of sandwich, you’ll end up painting yourself into an unenviable corner where there’s nothing left to eat. Let’s start with the mayo, which is most likely made with eggs that come from chickens spending their entire lives in living quarters with an area no larger than the magazine you are reading (see photo pg. 12). According to the Humane So- ciety, 98 percent of the approximately 300 million egg-laying hens in the U.S. spend their lives housed in battery cages. And if you draw the unfortunate straw that casts your life as a male chicken in the egg industry, then you meet the fate horribly depicted in the movie Food, Inc. (see Overheard pg. 5), which involves little baby male chicks tumbling along conveyor belts heading towards a certain doom which shall go undescribed here. So maybe skip the mayo next time? And then take a pass on the standard nutritional filler (kidding) otherwise known as iceberg lettuce, which has the third highest pesticide load of any vegetable according to Environmental Working Group. Unless you like pesticides with your lunch? You can see where this dialogue is heading, right? And I happen to love the “world famous” turkey sandwich at the Arguello Super (see Mayo of the matter: Battery cage egg spread in disguise? Chefs, pg. 4), even though it probably violates most of my so-called critiques of American deli food (which leaves me either full from lunch, or full of regrets). So we’ve devoted this issue to the “sustainable sandwich movement” in San Francisco, where the sandwiches aren’t “just lunch.” Or are they? Bruce Cole 2 | EDIBLE SAN FRANCISCO WINTER 2010
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