At first blush, Humphry Slocombe founder Jake Godby seems an unlikely candidate to open an ice cream shop.
The underbelly of the Upper Haight’s beloved Magnolia brewpub at first resembles a scene from The Matrix, with 1,800 square feet of cramped basement lined with steel tanks and plastic tubes. But Grateful Dead stickers and a friendly team of self-described “brewers with beards” are evidence of a more benevolent plot.
If you’ve eaten an oyster in San Francisco sometime in the past 80 years, there’s a good chance it came from Drakes Estero in Point Reyes.
FourBarrel Coffee was the end of the line for brothers Jerad, 34, and Justin Morrison, 29, whose 10-year apprenticeship in specialty coffee took them through their childhood home of Oregon and the caffeinated mecca of Seattle before luring them to San Francisco.
It is hard to imagine a better place to be a cow this time of year than in the thick, knee-high rye grass that blankets the hills east of Tomales Bay. Here, cows graze and lounge around on the lush, green shag, returning to the dairy twice a day for milking.
Have you ever wanted to call bullshit when people say they can “taste the terroir” or felt like a dunce for your inability to distinguish “chalky soil” from regular old tannins?
Food photographer Eric Wolfinger has shot local luminaries like Chad Robertson of Tartine Bakery, Four Barrel's Jeremy Tooker, and Charles Phan of Slanted Door. As of late, he balances lense and pen as both photographer and writer for "From Scratch," a new column in the Eat + Drink section of 7x7 that we launched in the February Food Issue (on stands now!).