Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media.
1. They're not being cheap, they're being green. It's becoming harder and harder to score a hunk of bread in San Francisco restaurants, no matter how saucy the food. Cost cutting? Sure. But the Toronto Globe & Mail also argues that bread baskets are an environmental disaster: 35 percent of the bread is thrown away, and "the carbon footprint of bread ranges from 977 grams to 1,244 grams of carbon dioxide per 800-gram loaf." That's about one-seventh the amount of CO2 produced by a gallon of gas.
2. Gold Hates You, Ritual Roasters. In Sunset, LA Weekly critic Jonathan Gold plays the curmudgeon, listing his 10 least favorite food trends. The man hates curry leaves in his cocktails, $5 filtered tap water, third-wave coffee, and the phrase "Changes and modifications politely declined." Restaurants? Are you listening? (Okay, I don't totally agree with him on the third-wave coffee part, though I feel where he's coming from.)
3. Speaking Scotch. Esquire magazine picks up where SFoodie's old "Don't Sound Like a Tool" series left off, coming up with a pronunciation guide to single-malt scotches. Which, of course, means I've been pronouncing Bruichladdich incorrectly all these years. A bonus video of Sean Connery pronouncing these names would have been welcome.