Little Free Libraries are community-run and supported book sharing outposts that are popping up across the nation in mass numbers. The best map for finding these resources in the bay area is one created by an unaffiliated individual who lists all libraries, “official” or not. For more information about the movement, visit LittleFreeLibrary.org.
“Plain” is almost never a compliment, nor a desirable description. The word evokes a certain homeliness, blandness, a lack of zeal or zest. Even worse than “basic,” which suggests a comforting familiarity, there’s little to say in defense of plainness.
Applied to yogurt, however, “plain” is the holy grail, the standard by which all cultured non-dairy products are to be held, and so few make the cut. Rare is the company that will even venture to offer such a demanding flavor in the first place. Without added fruits or flavors for embellishment, there’s nowhere to hide a lackluster base, marred with unpleasant sour notes or strange aftertastes. What’s even more elusive is a blank slate without sweeteners, making savory applications all but impossible. Despite the abundance of new vegan options on the market now, you still have to plan on making your own or finding a suitable substitution. If you happen to live in the bay area, however, you now have another option: Yoconut.
Yoconut is a small but rapidly growing startup created by self-described foodie Bonnie Lau. If you voted in the recent Veggie Awards, you may have noticed this brand on the ballot, right alongside industry giants like Silk and So Delicious. That alone should say volumes about the product- Not yet distributed in mainstream markets, but already competing with the big shots. What sets Yoconut apart is its focus on quality, which is immediately apparent from a cursory glance at the label. No weird gums, no preservatives, no sugar at all; just smooth and creamy coconut, plain and simple. The Original is a cook’s dream, able to blend seamlessly with dips and dressings of all stripes, finally giving “plain” a good name.
Granted, what most eaters will want to know about are the flavored varieties, and I’ll have you know that they’re held to those very same high standards. Vanilla simply shimmers with seeds from the whole bean, without any syrup sweetness to diminish from its glory. Chocolate is admittedly still under development, but the latest rendition I sampled was a revelation; nothing like the pudding I had come to expect from such a title, but a legitimate cocoa-tinted cultured snack. Nothing else on the market comes close to this sort of highly sophisticated approach, and I for one hope the final formula doesn’t stray too far from this exquisite initial taste.
Right now your best bet for scoring a few of these precious containers is directly from Bonnie herself, at the Fort Mason Farmers Market held every Sunday from 9:30am to 1:30pm. Keep a close eye on local grocery store shelves though, because I have a feeling it won’t be long before this small business strikes out in a big way.
On paper, one year appears laughably brief. 365 days out of a lifetime is but a flash in the pan, a blip on the radar. Taken into the context of history, millennia in the making, it’s not even worth mentioning. Time continues slipping through our fingers unimpeded even as we speak, turning the most recent set of months into a shockingly short memory. It feels like no time has elapsed at all since I officially set down roots here on the west coast, and yet my calendar tells me that I’ve reached this first milestone, seemingly out of the blue.
Though many more months and a string of variably sketchy apartments in the bay area preceded this count, it’s been one full year that I’ve been parked in the same place, calling the address my own. You know it’s official when you finally set up shop and invest in a stand mixer, after all. Home is where the heavy kitchen equipment is.
While I felt it was essential to commemorate this first anniversary, it couldn’t be with any recipe that took itself too seriously. That just wouldn’t do for the occasion, or for the place. No, I wanted to create something that spoke of San Francisco’s modern whimsy and free spirit; the place that I know, not the place it used to be.
California rolls are something I’ve wanted to make for a while, and with the name of the state built right in, the easy pun was irresistible. Though it’s likely that this American maki originated a bit further down south, with this contemporary reinterpretation, I do hereby propose that we of the bay area reclaim it as our own. To create something truly San Franciscan, nothing short of a rainbow would do.
“Traditional” crab filling is replaced by fishless shredded jackfruit, spiked with vegan fish sauce and a touch of sriracha, if you so desire. This unique, oceanic addition would normally be the big selling point for any sushi roll, but it’s clearly the colors surrounding it that steal the show. 100% natural hues are derived from plant-based sources that are probably sitting around in your pantry or fridge right now, to tint plain sushi rice and transform it into something truly special.
Cheers, San Francisco! Here’s to many more vibrant, colorful years together!
San Francisco, California Sushi Rolls
16 Ounces Young Jackfruit
2 Scallions, White Parts Only, Finely Minced
2 Tablespoons Finely Minced Roasted Red Bell Pepper
1 Tablespoon Vegan Fish Sauce or Soy Sauce
1 Tablespoon Lemon Juice
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Celery Seeds, Ground
3 Tablespoons Vegan Mayonnaise
1/2 – 1 Tablespoon Sriracha (Optional, for Spicy Rolls)
2 Ripe Avocados
2 Persian Cucumbers, Thinly Sliced Lengthwise
8 Sheets Roasted NoriAdditional Sriracha, if Desired
Rainbow Sushi Rice:
2 Cups Sushi Rice
2 1/4 Cups Water
2 Tablespoons Rice Vinegar
2 Tablespoons Mirin
1/4 Teaspoon Salt
Red: 1 Tablespoon Beet Juice
Orange: 1 Tablespoon Beet Juice, 1/2 Teaspoon Ground Turmeric
Yellow: 1/2 Teaspoon Ground Turmeric
Green: 1/2 Teaspoon Spirulina Powder
Blue + Purple: 1/3 Cup Diced Red Cabbage, 1/2 Cup Water, 1/8 Teaspoon Baking Soda (Divided)
It may look like a lot of ingredients, but it’s really quite simple to create your very own sushi rainbows. Prepare the filling first so that it has time to sit and marinate. Shred and/or chop the jackfruit coarsely to break it up and approximate the texture of shredded crab. Add in all of the remaining ingredients and stir well. Cover, place in the fridge, and let sit for at least 1 – 3 hours for the flavors to fully meld. This can also be prepared well in advance; up to a week if stored in an air-tight container.
The real fun comes with the rice. Rinse and thoroughly drain the rice, washing away the excess starch, before bringing the water to a boil. Add the rice, stir once to break up any clumps, and reduce the heat to a gentle simmer. Cover the pot and let cook for 14 – 18 minutes, until the liquid has been absorbed. Mix together the vinegar, mirin, and salt in a separate container before pouring it into the hot rice, mixing thoroughly to incorporate. Keep the rice covered and let steam until fully cooked and tender.
Allow the cooked rice to cool until you can comfortably handle it; about 30 minutes. Divide it equally into 7 bowls (yes, you’ll end up with a lot of dishes to wash, but it will be worth it!). Mix in the designated coloring agent for each individual hue, stirring until the grains are more or less evenly dyed. The only colors that aren’t entirely self explanatory are the blue and purple, which take a little bit more effort to extract. Combine the cabbage and water in a small saucepan and simmer, covered, for 10 – 15 minutes, until the water is a pleasing shade of purple. Strain out the actual cabbage pieces and use 2 – 3 teaspoons of the liquid to create your violet rice. To the remaining water, whisk in the baking soda, and watch the dye magically turn blue. Just as before, mix in 2 – 3 teaspoons to make the blue rice.
Finally, to assemble, lay out thin strips of each colored rice on a sheet of nori in rainbow order, leaving about a 1 1/2-inch span of nori clean. Press down lightly to adhere and even out the lines. Top with the marinated crabby filling, thinly sliced cucumber, and plenty of avocado. If you really like it hot, go ahead and add an extra squirt of sriracha in, too. Carefully roll the whole bundle up as tightly as possible, pressing everything together gently but firmly as you go. Lightly moisten the clean strip of nori to seal the end.
Slice into 6 – 8 pieces and repeat with the remaining ingredients. Serve with soy sauce for dipping and go ahead, taste the rainbow!
Makes 8 Servings
Considering my legacy of dessert–focused cookbooks, it might surprise some to know that my salt tooth often speaks louder than my sweet tooth. Call it an inevitable balancing act, brought on by years of saccharine excess, but it seems that there’s not enough salt in the world to compensate for my reckless, sugar-coated youth. I’ll still dive head-first into a bowl of ice cream or a plate of chocolate chip cookies, but there’s a good chance I’ll spike each serving with a pinch (or two) of coarse salt before indulging.
Clearly, I’m not alone on this impulse. Gourmet salts have taken off in a category all their own, exploring new territory with different flavors far more adventurous than the classic mixtures of herbs and spices. San Francisco Salt Co. is one of the leaders of that pack, blending gourmet ingredients with high quality sea salt for a luxurious finishing touch. While various flavors of smoked salts have been a mainstay of the brand for many years, their newest release offers something unique to this crowded, salty category. Whisky Smoked Sea Salt elevates the concept to a lofty new realm, utilizing empty barrels once employed to age Teeling’s Irish Whiskey to lend deep, oaky aromas to this most humble of seasonings.
Dusty grey and fine as soft beach sand, the powerful scent that emerges from the package is stunning. Earthy and downright primal, like a carefully tended campfire, there’s no liquid smoke nonsense going on here. It’s the truly natural, unmistakable aroma that even the most advanced flavor labs could only dream of synthesizing.
The flavor is naturally a bit more restrained when paired with food. Unless you add a heaping teaspoon of salt to every meal, it’s only natural that it would take a backseat to the taste of the food itself. That doesn’t mean that it disappears into the scenery by any means. As with any good finishing salt, it serves to accentuate those savory morsels, adding subtle notes of smoke that add depth and character otherwise impossible to achieve in a single bite.
Frosting the rim of a tall, icy glass of Bloody Mary, there’s no better way to get a full-frontal hit of this richly smoked salt. Regardless of your final destination on either sweet or savory route, it’s one unmistakable, inimitable condiment that’s definitely worth its salt, and then some.
Certain attractions turn up in every guidebook: The sea lions at pier 39, the cable cars, Golden Gate Bridge, and so on, and so forth. Someone who’s never even set foot on the left coast could probably list the very same roundup of must-see sights, and for good reason. They’re unarguably iconic pieces of San Francisco that add to its unique allure, but if you only browse the list of the city’s greatest hits, you’ll miss out on richer adventures that would exceed even the most accommodating itinerary.
Even if you’ve lived here for years, it’s easy to turn up new hidden gems, tucked just around the corner from familiar streets and everyday haunts. Something as random a tiny park perched atop a sloping ridge, for example, complete with the most wicked concrete slides you’ve ever tumbled down.
The Seward Slides were clearly made with adults in mind because the velocity that sends any unwitting participant hurtling down that steep knoll might be too intense for those with a more delicate constitution. Locals recommend bringing sheets of cardboard for heightened speed, but provided you have a sturdy pair of pants to gird your loins, you definitely won’t need any assistance to enjoy a brief thrill park experience.
Situated next door to Kite Hill, it’s a beautiful, miraculously quiet oasis in the city, a scant handful of blocks away from Dolores Park. Be mindful of the neighbors as it’s at the heart of a residential area, and clear out by 5 PM when the park officially closes each day.
Don’t be afraid to venture off the beaten path. No matter how long you spend in the bay area, there’s always more to discover.