i will never be young again or any younger than i am today. i will never be faster or more flexible. i will never win competitions against 22-year-old wrestlers in my weight class. i will never be a black belt. none of those things will happen, but none of that matters anymore. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder san francisco is changing. we all know it. you can t stop it. were you born here? yeah, both generations of my grandparents are from san francisco. my dad s side came out after the gold rush, so came here in the 1850s. author john birdsall grew up in this town, and he s a close observer of the changes happening here. you know, when i first came out to san francisco, i was making all the same sort of tired jokes that everybody from new york that comes out to san francisco the first time makes. you know, i thought it was all
oakland now, in terms of, like, artists and chefs, has basically kids who have been priced out of san francisco. it s still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean, in san francisco i don t think it s really possible anymore to do that, you know, you need like big investors. you need lots of money. the food is both familiar and uniquely her own. chili paneer is one of my favorites. this here has bok choy, braising arugula, and amaranth leaves. none of which would traditionally be in a chili paneer. does authenticity have any meaning or relevance anymore at all? i mean, like, i would say our food is not traditional. is it authentic? hell, yeah. it s a hundred percent authentic. saying it s not authentic is saying that my experience is not authentic, that being a person of indian origin who grew up in the united states is not authentic.
pickled onions, fresh green garbanzo beans, puffed rice and the chick pea noodles, the sev. john: oakland now in terms of like artists and chefs has, basically kids swoop in priced out of san francisco. it s still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean in san francisco i don t think it s really possible anymore to do that. you know, you need like big investors. you need lots of money. anthony: the food is both familiar and uniquely her own. preeti: chili paneer is one of my favorites. this here has bok choy, braising arugula and amaranth leaves. none of which would traditionally be in a chili paneer. anthony: does authenticity have any meaning or relevance anymore at all? preeti: i mean, like i would
tamarind chutney, cilantro chutney, pickled cabbage, pickled onions, fresh green garbanzo beans, puffed rice and the chick pea noodles, the sev. john: oakland now in terms of like artists and chefs has basically kids swoop in priced out of san francisco. it s still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean in san francisco i don t think it s really possible anymore to do that. you know, you need like big investors. you need lots of money. anthony: the food is both familiar and uniquely her own. preeti: chili paneer is one of my favorites. this here has bok choy, braising arugula and amaranth leaves. none of which would traditionally be in a chili paneer. anthony: does authenticity have any meaning or relevance anymore at all? preeti: i mean, like i would say our food is not traditional. is it authentic? hell yeah. it s a hundred percent
tamarind chutney, cilantro chutney, pickled cabbage, pickled onions, fresh green garbanzo beans, puffed rice and the chickpea noodles, the sev. john: oakland now in terms of like artists and chefs has, basically kids swoop in priced out of san francisco. it s still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean in san francisco i don t think it s really possible anymore to do that. you know, you need like big investors. you need lots of money. anthony: the food is both familiar and uniquely her own. preeti: chili paneer is one of my favorites. this here has bok choy, braising arugula and amaranth leaves. none of which would traditionally be in a chili paneer. anthony: does authenticity have any meaning or relevance anymore at all? preeti: i mean, like i would say our food is not traditional. is it authentic? hell yeah.