foods that i will be noming (thanks to miami ad school + SF panorama)

now that i am officially moving to san francisco in april, i can allow myself to completely give into butterflies-in-my-stomach freak-out excitement about food establishments that i missed the first and second time i was there.

all thanks to miami ad school (for accepting me) and the SF panorama (for giving me the food butterflies):

  1. halu - 312 8th avenue
  2. kappou gomi - 5524 geary blvd.
  3. katana-ya - 430 geary st.
  4. matterhorn - 2323 van ness ave.
  5. helmand palace - 2424 van ness ave.
  6. kitchenette - 958 illinois st.
  7. la oaxaqueña - 2128 mission st.
  8. roxie food center - 1901 san jose ave.
  9. shalimar - 1409 polk st.
  10. tekka - 537 balboa st.
  11. toyose - 3814 noriega st.

yeah, i think i’m going to need a gym membership too. or a bike.

Jan. 28 2010
#san francisco #san francisco panorama
(image from flickr) while i do not condone taking photos of written material that is worth its money and should be paid for, the above is a double-page spread from the san francisco panorama (aka issue 33 of mcsweeneys) on making lambchetta*, from slaughter to plate. watching chickens getting slaughtered is slightly tolerable (thank you, asian childhood). but an actual whole, cute, bleating, fluffy lamb? i think i need a lie down. (but doesn’t it look super duper tasty after step 45?) one thing it does make me realise is the amount of hands and effort that go into putting food on your table. and what’s heart wrenching is that apparently this is the ethical way of slaughtering lambs (it takes an hour and a half to get through 4 lambs). imagine if it was your average mass-market non-milk-fed lamb factory? go out (or online), get yourself a copy of the panorama, and barf/drool along. * a lamb version of heart-stopping (in more ways than one) porchetta.

(image from flickr)

while i do not condone taking photos of written material that is worth its money and should be paid for, the above is a double-page spread from the san francisco panorama (aka issue 33 of mcsweeneys) on making lambchetta*, from slaughter to plate.

watching chickens getting slaughtered is slightly tolerable (thank you, asian childhood). but an actual whole, cute, bleating, fluffy lamb? i think i need a lie down. (but doesn’t it look super duper tasty after step 45?)

one thing it does make me realise is the amount of hands and effort that go into putting food on your table. and what’s heart wrenching is that apparently this is the ethical way of slaughtering lambs (it takes an hour and a half to get through 4 lambs). imagine if it was your average mass-market non-milk-fed lamb factory?

go out (or online), get yourself a copy of the panorama, and barf/drool along.

* a lamb version of heart-stopping (in more ways than one) porchetta.

Jan. 27 2010
#lambchetta #san francisco panorama #mcsweeneys