A young man wearing a Britney Spears T-shirt tucked into a red longyi (wraparound skirt) poked at a tree with a 20-foot pole. I’d been in the dust of central Burma all day, traveling between ancient temples on a rickety bike, but this sight caught my interest.
“This owl—no good,” he explained in English. “It made my mom sick.”
7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
A close look at downtown Los Angeles, the freeway-encircled nexus where a handful of skyscrapers rises from the suburban tundra, reveals a business district on the verge of a swanky metamorphosis, thanks to a cadre of ambitious hoteliers, loft developers, and restaurateurs. And now the area’s got an acronym, DTLA—a distinction that usually equates to NBT (next big thing) status.
Cocktail hour is a BFD—and in a town that has loved its liquor since time began, it can offer an insightful snapshot of the city’s spirit if done just right. We’ve distilled the essence of San Francisco down to 50 drinks to try before you die—the 2014 edition.
7x7 editors pick their favorites from the latest shops, goods, and happenings in the Bay Area and beyond.
Creepy crawlers are landing on our plates. (No, the photo is not a shot from the set of Fear Factor.) Late in 2013, the United Nations released a report tracking the consumption of insects around the world as climate change begins to lead to food shortages. Which means bugs might be our culinary saviors in a time of crisis.