Yes we all have different tastes–that’s what makes the world go round–but what is it that makes certain foods so polarizing? (full story) Paula Deen’s unfortunate diagnosis with diabetes exposes the disconnect between what we see chefs cooking on TV and what viewers should actually be learning to cook: (full … Continue Reading
Bi-Rite Blog
Radicle Papyrus: Julia Goodman Returns to 18 Reasons
January 25th, 2012 by rosie
18 Reasons has eagerly awaited the return of Julia Goodman, artist and papermaker, to our space. About a year ago, Julia joined us along with sound artist Scott Cazan to host “Transparent Substrate”, a beet papyrus workshop and hands-on exploration of pre-paper technology using the amazing, edible, seasonal beet. During the … Continue Reading
Recipe: Our Chicken & Prosciutto Chowder
January 25th, 2012 by Linh
Last week, we received an email from a guest saying she’d had the Chicken & Prosciutto Chowder from our deli and it was “just fantastic!!”. She asked if we could share the recipe, so we asked Wyatt, our chef who made it. Wyatt comes from a strong cooking background, most … Continue Reading
Taking Our Ice Cream on the Road at Golden Glass
January 23rd, 2012 by Anne and Kris
On Saturday February 4th, we’re taking our ice cream on the road and serving mini sundaes at the 8th Annual Golden Glass to support Slow Food San Francisco. Join us at Fort Mason Center’s Herbst Pavilion from 1–5; we’ll be serving mini versions of our popular Sam’s Sundae, this time … Continue Reading
all blog posts
Recent Tweets
Today's Soups: curry, rice, & lentil; beef & pork pozole #d1 hour ago
Thanks to @WhiteOnRice for being such a joy to work with on our vid about Sweet Cream & Sugar Cones! Love ur pics: http://t.co/CRHMydu5 #i1 hour ago
Kiko's food news for this sunny friday morning: http://t.co/NGr4tHWf1 hour ago
You have until 9 pm to swoop into @18Reasons for 18th hour! Rosie's cutting some mean lookin pieces of tartine bread, ham, vella butter...16 hours ago
More on Twitter
3639 18th St.
