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SF Weekly Letters July 23-29, 2014 


The Marina Shore

This isn't New Jersey: The food critic writes: "To get away from the tanned, waxed, toned Marina crowd..." This statement makes it sounds like the Marina is the Jersey Shore while somehow making herself sound jealous since she needs to sleuth away from these "locals" ["Tropical Contact High," Anna Roth, Eat, 7/16].

I understand if she wants to advise people to get a table in the back from the general noise of the front room, but as soon as she adds that unnecessary detail to insult the local patrons of this restaurant, she distracts from the story. If she's so insecure with herself that she'd rather look at a parking lot, she has other issues that need to be addressed.

Are the locals who go out to dinner and drinks with their friends in their neighborhood really all that bad? Somehow I really doubt it.


Burial Arts

Dead men do tell tales: This is an amazing place filled with incredibly intimate stories of San Franciscans across time ["King of the Underworld," Melissa Hellmann, Arts & Culture, 7/16]. If someone hasn't been to The Columbarium, they should visit. Visitors should ask caretaker Emmitt Watson for a tour.

Matt O.

Cultivating Language

Weeds are not grown on purpose: Stop calling it weed ["Charity Case," Chris Roberts, Chem Tales, 7/16]. That's disrespectful and wrong. It is not a weed, it is a cultivated plant. That is the complete opposite. Take note of the English meaning of sativa. Cultivated. And the genus is Cannabis.


Blog Comments of the Week

"Two Californias" is looking a lot more reasonable: If they can float the discussion of six states and sound really really serious, perhaps even a little threatening, the old idea of breaking it into two starts to sound downright reasonable ["'Nine Californias' Campaign One-Ups 'Six Californias'," Rachel Swan, the Snitch, 7/17].

Travis M.

Restaurants with longevity are doing something right: Wow! Mama's still doing it after all these years ["Inside a San Francisco Classic: Q & A with Mama's Third Generation," Ferron Salniker, SFoodie, 7/17]. Consistency is power in the food business.

Roosevelt B.

It wasn't just a bunch of squash: I was a volunteer at the Free Farm for about a year and a half, up until its closing ["Free Farm Lot Still Sits Vacant Seven Months After Growers Get Booted," Dave Mariuz, the Snitch, 7/16]. We were grateful for the free use of the space and for the water. But for the record, we grew a hell of a lot more than "squash." Besides the many varieties of vegetables, fruits, herbs, and flowers planted in the ground and in our greenhouse, we grew a community. A community that is continuing to blossom, not only at the Free Farm Stand and Alemany Farm but in other community gardens throughout the city.

Pax G.

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