A tweet turned us on to this report about an ad for workers at the Gitmo McDonald's, from Carol Rosenberg of McClatchy Newspapers: "Out of work and willing to relocate? McDonald's is advertising for an assistant manager for its sole franchise in Cuba -- serving up burgers and fries that sometimes feed detainees at the prison camps at Guantanamo Bay."
The ad appeared recently on the McVirginia.com career opportunity' Web site. Turns out the Golden Arches have been at Gitmo since 1986, owned by a franchisee. "Customers include sailors and their families, at last count 215 war-on-terror captives and their guards, as well as hundreds of Jamaican and Filipino guest workers." Gitmo interrogators have reportedly used Big Macs and fries as incentives to get prisoners to speak. Detainees given a certain level of clearance (and held in a compound called Camp Iguana) can order from the island Mickey D's. Guards pick up and deliver the burgers, fries, and shakes.
Funny thing is, the McVirgina.com ad doesn't specifically mention Guantanamo. Just that applicants must have passports, and be willing to move to Cuba. And make torture burgers.
Back in December 2008, MillerCoors voluntarily removed caffeine, taurine, guarana, and ginseng from energy drink Sparks, due in part to pressure from San Francisco City Attorney Dennis Herrera. Hipsters everywhere lost their collective shit. The overly sweet malt liquor/energy drink hybrid saturated the fabric of many a party flannel. Subtract the caffeine and all you have left is a really gross drink, instead of a really gross drink that makes you stay up really, really late.
Luckily, there were drinks like Four-Loko and Joose primed to fill the 16-oz-can shaped hole in our hearts. Their stupid names and potential to dye your tongue as if you were suffering from a nutritional deficiency felt familiar and safe.The vendors who've signed year-long leases are Della Terra Organic Produce, Bernal Cutlery, Paulie's Pickling, El Porteño Empanadas, and Wholesome Bakery. As Tamara Palmer reported early last month, baked goods vendor Amuse Bouche was supposed to be a tenant, but owner Murat Celebi-Ariner was recently detained (and subsequently deported) for overstaying a visa waiver.
Reznik, who's owned the building for a year, said the idea for the market grew out of both her love for the Ferry Building Marketplace and her volunteer work with micro-business incubator La Cocina. "It's been a dream, ever since Ferry Plaza opened," Reznik said. "I always thought that it would be great to do this on a local level, to include vendors who aren't so affluent, but who'd be able to come in on a grassroots level."
The 1,000-square-foot space will have individual vendor kiosks, but no seating. As for finding a baker to take the place of Amuse Bouche, Reznik said she was happy to have signed Wholesome. "But no one can ever replace Murat," she said. "The energy that he and [his wife] Pelin brought to this project was just amazing."
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Stubhub prices are higher, possibly because they're set by sellers, who can ask as much as they want. But Ticketmaster has two packages for those willing to pony up serious dough to see the Diners, Drive-ins and Dives star up close and personal. The "Off Da Hook" package includes a seat on stage, a book, squirt bottle, and preshow meet and greet, all for $253. For $150, the "Kulinary Krew" package gets you the same thing, minus the on-stage seat. But, hey, you'll probably still be close enough to hit Fieri with your bra.
Crab boats chugged out through the Golden Gate yesterday, dropping circular pots as far north as Cape Mendocino. The local commercial season traditionally kicks off Nov. 15 (give or take), and lasts through May, though the quality and quantity of the catch usually drop off in February. Prices begin high, and adjust as demand levels off, especially after mid-December, the start of the Oregon season.
And while we know from last week's launch of the local sport season that 2009-2010 will prove another miserable year for area crabbers, it doesn't mean we shouldn't celebrate an authentic local specialty. Behold three places that turn into local temples of S.F's iconic crustacean this time of year.
• Swan Oyster Depot 1517 Polk (at Sacramento), 673-1101; closes at 5:30 p.m.San Franciscans have been gorging on local Dungeness here since 1912. Part fish market, part diner (worn marble counter and 18 bolt-down stools, with a zero reservations policy -- expect lines), Swan is the place to let the purist in you rage. What to order: A half steamed Dungeness and a glass of old-school buttery California Chardonnay. And nothing else. The gratis sourdough and butter are accompaniment enough. Feasting at home? Dungies will set you back $7.95 a pound this year. You'd be crazy to quibble.
Brand: Zapp's
Origin: Gramercy, Louisiana
Found at: Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul)
Cost: $1.25
Ingredients: Potatoes, peanut oil, sugar, salt, sodium diacetate, torula yeast, dextrose, onion powder, autolyzed yeast extract, citric acid, garlic powder, paprika and turmeric extract, paprika, spice, natural smoke flavor.
Calories per serving: 203
The word: Kettle-cooked potato chips fried in peanut oil and doused with "secret" spices from Louisiana.
Tasting notes: These have a bit of a kick, but aren't atomically hot, with a paprika-tinged finish. Good crunch, too.
Buy it again? Yes, and probably with a bag or three of the similar Cajun Crawtator flavor as well.
Extra credit: Take our cue and have a Louisiana-style throwdown with authentic po boys, seafood platters, and bags of Zapp's at the newly opened Queen's in the Portola District.
Beaujolais Nouveau. While some Francophiles (and others) laud the fruitiness of this light young novelty wine -- released annually on the third Thursday of November -- haters find it seriously weenie. San Franciscan Lionel Lafite is a proponent. His La Provence Restaurant (1001 Guerrero at 22nd St.) plans to celebrate Beaujolais Nouveau this Saturday, Nov. 21, with live music, prix fixe and regular dinner options, and complimentary vino for the first 20 folks who reserve a table.
At the other extreme is Arlequin Wine Merchant (384 Hayes at Gough), which is organizing a "No More Nouveau" tasting on Thursday (Nouveau's release date), 6-8 p.m. Arguing that Beaujolais Nouveau "almost ruined one of the world's best regions," Arlequin will roll out what it calls "real" Beaujolais crus (growths) from 10 French producers who create more mature wines from the Gamay grape, with results far more layered and nuanced than Kool-Aid-fresh Nouveau. Sample Jean Paul Brun, Pierre Chermette, Marcel Lapierre, and more. Tickts ($15) available at the door.Participation by the restaurant Alice built makes sense, since Waters helped start Slow Food USA. She also wrote the intro for the photo-rich book, which is a celebration of Tuscan food traditions, Slow Food-style. In blurbage, Waters has given the book high praise: "Many have tried to explain Slow Food in written words, but few have managed to communicate the essence of this movement as successfully."
If you're a fan, there's no other place you'll want to be Wednesday. Seek reservations here.
