For the year of the ox, Bay Area s food community is grounding itself
FacebookTwitterEmail
Water buffalo, whose milk is used to make Italian style mozzarella di bufala, at the Ramini facility in Tomales. The buffalo have rock star names like Pat Benetar, Van Morrison, and Chris Isaac.Jason Henry / Special To The Chronicle 2015
We’re entering this new phase in the lunar calendar, which has come along with a palpable period of mental and physical fatigue among a lot of people I know. The year of the rat has left many with feelings of cynicism, exhaustion and grief, and rightfully so, considering everything that we’ve endured until now. But I’m finding comfort in knowing that we’re entering the year of the ox or in the Vietnamese version of the zodiac, the water buffalo. The buffalo’s steadiness and determination are grounding forces: antipodes to the chaos and instability of the previous year.
S.F. s 100-year-old Hang Ah, the country s oldest dim sum restaurant, is determined to survive
S.F. s 100-year-old Hang Ah, the country s oldest dim sum restaurant, is determined to survive We re almost a forgotten past : Owners of the historic Chinatown tea room want to ensure its legacy
FacebookTwitterEmail
1of3
Love Gong, chef at Hang Ah Tea Room in S.F., works in the kitchen of the 100-year-old restaurant.Constanza Hevia H. / Special to The ChronicleShow MoreShow Less
2of3
Barbecue pork buns are cooked in bamboo steamers at Hang Ah Tea Room in San Francisco. The restaurant still uses the original 100-year-old recipe.Constanza Hevia H. / Special to The ChronicleShow MoreShow Less