At 7x7, we focus on the relatively small area denoted by the numbers in our title. Sometimes I argue with the powers that be that we should extend coverage a bit. Not that there isn’t sufficient activity within city limits to supply our editorial needs, it’s just that there’s so much really cool stuff going on in the whole Bay Area that I feel bad in not writing about it.
I am a big fan of Project Runway, and I become afflicted with something I call “Project Runway Syndrome” at the start of each season. What happens is that I suddenly become convinced of the fact that I, too, can be a fashion designer. I pull out my amateur box of sewing materials—basically needles and thread and sharp fabric scissors—and I take items from my closet that need some work. I have also visited my local thrift store for old T-shirts to doctor (remember, reusing old clothing is a form of recycling and keeps discarded clothing out of landfills). It’s usually T-shirts. I’m proud to say that I worked wonders on an old R.E.M. concert shirt but some of my other efforts were less successful.
Me and the Kona Blue folks
Aquaculture gets a bad rap, and sometimes for good reason—there’s a lot of sloppy practices out there—but when many fish are becoming commercially depleted to the point of extinction, aquaculture needs to get more consideration. That’s why I was especially intrigued about Kona Blue’s Kona Kampachi®, who’s well-deserved slogans include: “Good for the Ocean. Good for You.” and “Sustainably Delicious.” I’d add: “Kobe beef of the ocean,” based on the care and effort that Kona Blue puts into the kampachi.
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