Foraging

You could say that foraging started with the caveman, but many agree that, Daniel Patterson of Coi in San Francisco took it to another level. When speaking to NPR, Patterson admitted that the intersection of water and earth inspires his work, resulting in wondrous mixes of surf and turf and everything in between. This trend isn’t limited to restaurants, however. Places like forageSF have long been teaching the average Joe how to source their next dish. 

Fortune Cookies With Your Meal

You probably don’t remember a time where a fortune cookie didn’t close out a dining experience at a Chinese restaurant. Ironically, something so tied to Chinese cuisine was created by a Japanese man right here in SF (there remains some debate regarding alternative theories). Makoto Hagiwara served a modern version the cookie, possibly derived from O-mikuji, written Japanese fortunes, and Kyoto cookies, at the Japanese Tea Garden, where he was landscape designer. Hagiwara made the first fortune cookies himself in 1914 as a thank you to supportive friends, before enlisting the help of confectioner Benkyodo. Suyeichi Okamura opened Benkyodo, still in operation today, in San Francisco in 1906.

Vegetables as More Than a Side

The Bay Area has a healthy relationship with health food. It is believed the concept came from the hippies in Berkeley in the 1960s, who focused on vegetarian eating, good-for-you-food, co-ops and the mind-body-soul connection. According to Telegraph, San Francisco is home to more vegetarian restaurants than any other city in the world, while groundbreaking restaurants like Chez Panisse made sourcing local, organic, and sustainable ingredients a thing. It’s no surprise then that The City is at the forefront of serving vegetables as the main course of a meal. Here, you can sip a hearty veggie juice or smoothie for breakfast, get your kale fix for lunch and continue the vegetable trend through dinner.

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