For the Love of Food
Every meal counts. Besides the obvious happiness-inducing
qualities, each bite can also make you healthier.
I waddled to the counter,
Today, I think we are all a little more dis-
ordered, and when my item
was delivered wrapped in a
tortilla my heart sank.
thrive compared to San Francisco (837K) and
the East and South Bay regions, which come in
at around 2.5 million people each. Despite this
limitation, over the past t wo decades I’ve found
many great go-to to-go gems here in the county
like the Harmony lunch special, India Palace
samosas, Davey Jones Deli Vulcan Wrap and
Kitti’s seafood soup.
In Nan Foster’s health-focused series she
also focuses on food. When she came into
the office to discuss writing this article, we
quickly realized that we both wrote about
nutrition for Self magazine back in the ’90s.
We mused about the good ol’ days of dig-
ging through archived medical journals at
the library for story ideas. The internet was
brand-new then and I recalled being taken
in by a website I found where some prank-
sters had listed an impressive array of health
benefits of a type of pork belly they called
superbacon. Before I could reason with my
own self, I had sent an elaborate pitch to Self.
I remembered likening these breakthroughs
to Woody Allen’s notion of chocolate cake for
breakfast in the 1973 movie Sleeper. I pressed
send and imagined my well-heeled New York
editor ecstatic to have such a worthy reporter in
her flock. “Don’t believe everything you read,”
was her quick response, and her disinterest in
future pitches was the painful lesson I learned.
cerning when it comes to online resources.
In her article, Foster talks to three notable
health experts here in Marin about the latest
in science-based evidence on the idea of food
as medicine. Sadly, bacon is not mentioned.
Mimi Towle, Executive Editor
FOOD, GLORIOUS FOOD! Thanks to the 1960s musical Oliver, this line comes to mind in full operatic glory every February when we focus on local cuisine. In the past, we’ve fea-
tured your favorite chefs; this year we celebrate
a few family-run restaurants and highlight the
importance of good eating choices.
When Greenbrae native Amy Sherman
approached me with a Jonathan Gold–esque
(the Pulitzer Prize–winning Los Angeles Times
food writer) look at Marin’s food scene, I was
intrigued. When I moved to Marin nearly
20 years ago, I found myself missing San
Francisco’s Richmond District, mecca of tasty,
cheap Asian cuisine, and crossed the bridge a
few times a week for takeout.
Back then, when it came to go-to to-go
meal choices in my new town — I’ll insert a
“no offense” to all the restaurateurs (and to
my friends an additional “of course, I don’t
mean you”) — I found my options to be overpriced and underwhelming. The low point
came when I went to the deli near my house,
eight months pregnant and dying for a falafel.
I waddled to the counter, ordered, and when
my item was delivered wrapped in a tortilla
my heart sank. I paid and left the offensive log
on the counter in protest. A gesture totally
wasted because I didn’t have the guts to tell
them why I was upset.
Eventually I found my chickpea patty
source at the now defunct Strawberry’s
European Deli, where they shoved mounds
of thinly sliced iceberg lettuce, s weet tomatoes and tahini sauce (with the patties) into a
warmed pita. I never knew why they closed. It’s
important to remember that our smaller population (258K) makes it harder for restaurants to