“Who pays $88 for a bowl of ramen?”
This cover story for Edible San Francisco is part of a year-long series on the true cost of food and the hidden costs of cheap food. The piece was dubbed “a thoughtful look at how food reflects our values” by one reader and “a smart, must-read” by another.
It profiles a new breed of chefs and restaurateurs, many of them with origins in other lands, who are reimagining so-called ethnic cuisine and educating diners hungry for traditional tastes with far-flung roots about what it really costs in ingredients, techniques and labor to produce quality chow from sustainable sources.
“If you pay $5 for a bowl of curry or pho you have to understand what you are complicit it.”