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Eat + Drink

In Hot Water

As a whole, it's just been one of those weeks. But Wednesday, the universe wouldn’t align no matter what I did. So, after work was over, I went through my usual laundry list of perk-me-ups:

• I went to the gym and did my little gym routine extra hard, while listening to The Prototypes on my iPod—really loud.
• I sat in the steam room and breathed deeply.
• When this didn't work, I drank—two stiff drinks at our office holiday party (a negroni and a gin martini, twist of lemon)—and danced (particularly to “How Do You Want It?” by Tupac, which was smartly requested by Melissa, our arts and entertainment editor).

But the universe was being stubborn that night. It wouldn't budge.

Another Trick for the Cheater's Handbook

I have a small problem—I frequently dream up these ambitious projects, usually food related, that have a nasty habit of taking over my life. Just last April, for example, I threw a lamb-themed party (in like a lion, out like a lamb…get it?), and wouldn’t rest until I had ordered lamb-shaped chocolates. I stopped short of buying armloads of sheepskins from Ikea…but only because my girlfriend drew the line in the sand.

Worth a Trip to Menlo Park

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.

Kona Blue


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.

Cocktails on the Fly



I feel remiss, as I don’t know that I’ve done anything yet to promote one of the Web’s most engaging cocktail resources and one of the most creative and talented bartenders I’ve ever met.

Being a Locavore

I’m loving the organic-seasonal-local trend that’s swept the Bay Area, but I must admit that it perplexes me. Why is this a trend at all? When did we get so far removed from our food and food sources that we now only get a gold star if most of what we eat comes within 100 miles of where we live?

Extinct Food

To a Tea

There are so many things to love about Samovar Tea Lounge, especially during this dark, rainy, wintry time of year. Primarily, of course, there are the teas, virtually any kind you can think of: fair trade, organic, kosher, ancient (picked from trees more than a thousand years old!); green, white, black and even Pu-erh, a rare and extremely rich tea from China.

Repeal Day



December 5 is an important day for drinkers, as on this day in 1933 the 21st Amendment was ratified, repealing Prohibition and reinstating our right to imbibe. Phew.

It’s hard to imagine the 14 years America spent as a dry country. Certainly, in the decade of the raging ‘20s there was still a lot of drinking going on. But this was all illegal and organized crime saw a huge increase as they became the arbiters of the new underground economy. Repeal not only legalized drink; it also put the kabosh on a great deal of criminal dealings. We celebrate with a big batch of bathtub gin and a toast to Al Capone.

What to Give

Yes, it’s that time of year. I just rather suddenly realized that it’s the 6th of December, and I’m guessing that there are others out there who have just awoken for a semi-delusional state, the reality of the holidays and their fast and furious arrival still seeming like some sort of surprise. Every year, I try to make a mental list of the gifts that I would most like to receive.
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