from scratch
A Cheese That's Equal Parts Land, Beast, and Man
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.
A Gin that Tastes Like a Hike on Mount Tamalpais
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?
Behind The Scenes: Slanted Door's Steamed Pork Buns
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!).
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