By Chris Lane
By Jeff Balke
By Aaron Reiss
By Angelica Leicht
By Dianna Wray
By Aaron Reiss
By Camilo Smith
By Craig Malisow
During the Gold Rush, French refugee Isidore Boudin developed the San Francisco sourdough bread for hungry miners. Luther Burbank bred the Santa Rosa plum and white peach. And Rudolph Boysen crossed the loganberry and raspberry to create the boysenberry, which flourished on Walter Knott's berry farm.
Many other foods, from fish tacos to dim sum, entered our cuisine through California. In fact, the current trend toward fusion and fresh, locally grown produce started you-know-where.
May I suggest a bottle of white zinfandel to go along with Mr. Alexander's appetizing meal of crow?
Beef About Beef
Killer food: I propose that Robb Walsh's next Cafe piece on chop houses ["A Matter of Fat," August 2] be accompanied by an article on the morality of killing merely because one happens to like the taste of dead bodies.
Houston Press authors have written sympathetically of prison inmates slain by the state and family pets poisoned by the stupid. When it comes to the ethics of killing, these are safe subjects, for they pose no challenge to opinions already held by the Press's audience. Whether it is acceptable to torture and kill nonhuman animals for the flavor of their fat, however, is a question never raised.
The saliva that Walsh produces each week may be good for restaurant advertising revenue. Walsh is obviously the best writer at the Press. But from the perspective of anyone who has tried candidly to imagine the lives of animals bred for slaughter, such food writing as his is a macabre sort of pornography.