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Juneteenth on the Waterfront at San Francisco Ferry Building in San Francisco - June 19, 2021
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At just 9 years old, Jacob Bindman got his first food job: volunteering for CUESA, the Center for Urban Education about Sustainable Agriculture, a San Francisco nonprofit that runs the city’s famed Ferry Plaza Farmers Market. The knives and the fire of the cooking demos drew him in, but it was the connection to the bigger food system and the people who create it that kept him in the food and restaurant world.
Now 23, Bindman is the director of service operations for SF New Deal, a nonprofit he co-founded with his friend and mentor Lenore Estrada in response to the COVID-19 pandemic. After the city shuttered restaurants last spring, the pair saw an opportunity to support those businesses with cash while providing good food to community members in need. They secured a million-dollar pledge from a tech CEO a friend of Estrada’s who was looking for a way to aid small businesses and quickly got to work, paying restaurants to make meals and forging partnerships with local activis
The Best Bagels Are in California (Sorry, New York)
West Coast bakers are driving a great bagel boom, producing some of the most delicious versions around and finding ways to expand during the pandemic.
At Boichik Bagels in Berkeley, Calif., Emily Winston makes her ideal version of a New York bagel, loosely based on the H & H version she remembers eating as a child.Credit.Preston Gannaway for The New York Times
March 8, 2021
BERKELEY, Calif. The bagels at Boichik Bagels have the look of Labrador puppies curled up for afternoon naps: soft and pudgy, golden roly-polys (practically made for that old puppy-or-bagel meme).
Four ways to eat a samosa in the Bay Area
Omar Mamoon
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The hearty baked samsa of Halal Dastarkhan in S.F. is accompanied by a mild tomato-based sauce.Omar Mamoon / Special to The Chronicle
In America, samosas the crispy, deep-fried, often potato-filled pastry largely get associated with Indian cuisine; it’s a common snack at neighborhood restaurants, including those in the Bay Area. But samosas actually came to India in the 1300s from Central Asia, where they’re known as samsa (named after pyramids there), and you’ll find different versions and variants all around the world. In the Maldives, people eat bajiyaa that are often filled with fish, and in the Middle East there are the semicircular sambousek, filled with meats or cheese.
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