Collecting mushrooms at any State Parks in Marin County is prohibited, this includes Samuel P. Taylor State Park and Tomales Bay State Park.
More often than not when we fire up the grill, there is a chicory present. They transform to a tender in places, crisp in others texture with lovely bittersweet flavor.
We fixed that. Thanks.
It's Bruce and we do have a pastry chef.
Edit! Chef Bruce Frieseke, not Brad.
Take a tour with us and come to discover the Portuguese cuisine: http://www.ecotrilha.pt/en/tours/portugal-food-tours
Rob Larman told me he used almond wood in his smoker.
Glen Ellen, CA
ARI LEVAUX! You totally missed reporting the scoop on The Local Seaweed Bacon snack called SeaBakin! Right under your nose and available in local markets like Olivers, Sebastopol Community Market, Andy's and Whole Foods Market. check it out! http://www.seaofchangetrading.com/sea-vegetable-store/
Practical discussion , Apropos , if somebody is searching for a service to merge PDF or PNG files , my company found notice here http://goo.gl/k8rqnA
Nothing in Sonoma County beats going to Stark's...sorry...
Personally, I like the no res rule. It's your restaurant, run it as you will. I had the Tan Tan Ramen. One of the best plates I've ever had in Sonoma County. Ever. Wow. Very nicely done. Will definitely be back... will stand in line... happily.
We are enthusiastic local customers that have been in both twice before the reno, and twice since the re-opening.
We have yet to be able to access the Ramen side this year.(2 hour wait, then 90 minute wait for each time respectively), but the no-reservations rule is a mis-step.
We noted while the visit with the 2 hour wait was shown to have both a packed restaurant and bar sides (the first week of re-opening), one week later a 90 minute wait had a virtually empty bar side: 2 folks at the wet bar who eventually got their names called for the Ramen side, and a second couple who left with us after we enjoyed an hour long meal the sampling the awesome bar food menu, this leaving the bar side empty.
Point being, the entire bar, (wet bar, window seats, and the middle bar facing a freezer) was empty by 8:30pm.
Ramen Gaijin has 3 distinct areas of the restaurant: the wet bar (with Window seats), the Ramen side of the restaurant, and then a middle section that straddles both halves of the Restaurant. But the lack of the ability to also serve serve Ramen, at least in the middle 10-stool bar is a mis-step; We would gladly sit there to enjoy the Ramen menu, as I'm sure others would as well when confronted with a very long Ramen-side wait.
Yes, the food is an amazing experience. The drinks too are good, and we will be sure to try their original concoctions on future visits.
But it's the food....you will shake your head in dis-belief that this is available in Sebastopol. (But then again, it's Sebastopol, and we don't need to let the secret out on our jewels.)
We will always come back, the food on both sides is incredible; Sebastopol (no, the entire North Bay) is extremely lucky to have this place to go to. However we worry that the 'no reservations' rule will hurt it, and the limited Ramen seating is just unfortunate. This is apparently because they did not expand the ramen cooking area of the kitchen during the renovation. That's puzzling, as it's called 'Ramen Gaijin', not '1/3 Ramen', or 'Ramen if you're patient'.
From the owners of Sequoia Burger, we really appreciate your business and what you have written about us. Thank you!
But what violent movie did you see?!
Been meaning to go there! I live Indian food.
Classic is classic for a reason, but it sometimes bores me. Check out this version for a huge hit of flavor, with all the classic ingredients: http://goo.gl/PvpG2z
This is an excellent article. Climate change is the biggest threat to our survival, which is is why 40,000 people from nearly 200 countries attended the Paris climate change conference last month.
This article presents a unique perspective to the classic phrase that "you are what you eat." Next to the military assault on climate, Big Ag is the next main cause of chaotic climate change. I say this as someone who has operated a small farm that employs organic practices for the last 24 years. I like the phrase that this article quotes from the NY Times--"climatarianism."
I have a new program on KOWS-FM, where I plan to address some of these issues on Jan. 18, Mon., 5-6 p.m., when I interview author Richard Heinberg of the Post Carbon Institute. My program is called "A Better World IS Possible." I have already had two programs on climate change and one on agriculture. You can listen at 107.3 in the Occidental area and on the web at www.kows.fm.
Shepherd Bliss, Sebastopol
I know this is the Bohemian, and a lot of people who depend upon animal production read your paper, but I was really saddened to read that you're splitting hairs (and feathers) to say that it's better to eat pork and chicken than lamb and beef. In addition, eating vegetables is cheaper than eating meat or fish. It's not a matter of "having the fortune to obsess over artisan, carbon-friendly lifestyles". Our grandparents cooked their own beans and we can, too.
Eating plants is the best way to care for the planet. Period. http://www.cowspiracy.com/facts/
Please watch the documentary. Facts and sources are noted above.
Ahhhh, found the address:-)
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