Mission Mission

At Mission Pie, that is:

Robby over at OMG the Mish begins his lament thusly:

As some of you may have noticed, the St. Francis Fountain have changed their straws.  Gone are the halcyon days of the neighborhood favorite paper barbershop straws.  Instead we get plastic ones in soulless blue and clear.

Read on.

UPDATE: Oops, they might still be open. Keep trying.

Reader Clément Poulain reports, via our Facebook wall:

Ti couz. Looked like a moving out yesterday.

Hope everybody had a chance to grab one last crepe and one last big salad.

Me? A couple Sundays ago, the free vegetarian food at Dalva was a crepe. It was a great crepe, but they ran out quick and I wanted another, so I left my beer on the counter and ran across the street to Ti Couz to get one to go. But they didn’t do to-go! So I went and got a slice at Arinell. Hindsight is 20-20 of course, but imagine if Ti Couz had offered takeout. Maybe they’d have sold me and Erika some crepes that day and maybe that bit of revenue would’ve kept them in business a little longer.

Local businesses, take note!

Is it true? According to Mission Cheese’s Facebook page:

It’s official. Mission Cheese will be open to the public tomorrow, April 13. Free high fives all day!

Besides high fives and cheese, they’ll also be serving wine, beer, and various food items such as mac ‘n’ cheese and pressed sandwiches. Go get your gouda on!

UPDATE!!! The place is called Radish and here’s a sneak peak at the menu!

Following up on last year’s scoop, MM reader Laurie V. brings us an update on the long-awaited soulfood spot at 19th and Lexington, as well on some insightful commentary on the interior design:

*No sign outside yet, so don’t know what the actual name of the restaurant will be (though the planning permission letters we neighbours get have said both “Rad” and “Radish”.

The curvy counter is interesting — it forces customers to face away from each other, which you’d think would be unhelpful, but I guess would actually help create a sense of privacy.

At the very least, something to fill up on before shots and pool at the Lex!

[Interior and Exterior by Seldo]

Previously:

Emily’s Seasonal Soul Food Coming Soon to 19th and Lexington

Available from Inna Jam at a number of local spots:

ultra fresh albion STRAWBERRY jam (cooked on Tuesday) made from organic strawberries grown in Watsonville now available in San Francisco and the East Bay! the albion varietal features big strawberry flavors and makes a very classic tasting strawberry jam – this the “childhood” strawberry jam.

Childhood was awesome! Can’t wait to try it! Learn more (and see where it’s available).

Our buddy Rob over at Thieves thinks Thieves might be a good idea:

We’re having a free BBQ Friday at 1:30pm for the giants home opener at Thieves Tavern. There will be vegan options and almost every beer (except for Dogfish Head and Chimay) will be $1 with any shot that’s not well. Drafts and bottles.

Shots, beers, barbecue, baseball and vegan options: That’s what San Francisco does!

Where else might be good?

[Photo by Ariel Dovas]

What with Ti Couz closing and all.

Such a nice big fresh bowl of big chunks of good stuff. Let’s go get one now! Perfect salad-eating weather, right?

[Photo by Mari Francille]

It hits stores in late July, but if you act now, a big chunk of your purchase goes toward reforming U.S. food policy! Here’s the deal, straight from the ol’ Mission Street Food blog:

We wrote a book about food. It’s more about the taste of food than the politics of food, but the process made us think hard about our values, and we decided to donate a portion of our book sales to food activism. We still believe in the importance of consumer choices, like buying locally, but food policy in this country is so messed up that we need a more direct and systemic approach–especially now, when Congress is preparing to work on the 2012 Farm Bill, which will affect the way we eat as a nation for years to come. We need to put our money where our mouths are, literally.

Together with our publisher, McSweeney’s, we’ve worked out an arrangement to benefit Slow Food USA in their campaign to make the next Farm Bill feed our nation, and not just the bank accounts of agribusiness. For every pre-sale purchase of our book through the McSweeney’s online store, a $10 donation will go to Slow Food USA. Copies purchased later or from other booksellers will result in a smaller donation.

Read on (and throw down).

Chef Kevin Kroger, formerly of Monk’s Kettle, was really flattered when we lamented the loss of his amazing mac & cheese masterpiece. So much so, that yesterday he decided to post a “making of” feature of the dish on his blog. His secret? Put some beer in it.

In addition to that, he shows you how to make “Chocolate Pop Rock Bars”. Seriously? This man is a visionary.

So in case you find yourself needing to feed 80 people with some extreme comfort food this weekend, head on over to urbanchefsf.com and check out the recipe. Don’t forget to pick up some butter and heavy cream first: