Highlights from the blog this week:
1. W. Blake Gray goes and names San Francisco's five best ice cream shops: No-brainers like Humphry Slocombe make the grade, but so do a few curveballs.
2. Carina Ost hits the new Little Griddle (not to be confused with Little Skillet) in the Civic Center area and orders the Lucifer: one hamburger patty, one slice of cheese, and a doughnut for a bun. Stunt food!
3. I finally wrap up my series investigating what it takes to start up a food related microbusiness in San Francisco. Selling at the Underground Market (R.I.P.): $50. Selling at a real farmers' market: $2,205.
4. Jesse Hirsch checks out the new Siren SeaCSA, a seafood CSA in beta testing. The cost: a little high. The benefits: fresh, local seafood, as well as practice in bearding mussels.
5. W. Blake Gray, dumpling connoisseur, discovers what he declares to be the best dim sum dessert of all time. Ice cream buns? Mango pudding? No: Lee Hou's durian pastry.
