A few weeks ago, I discovered (via The Marshall Store) local pickled herrings. I’m not a huge fan of pickled herrings, but I was surprised to learn that they catch them here in the Bay Area, as I had never seen them in the markets or on a menu. I was telling this to my friend, Kate, my go-to person for all things related to oceans, and we got to talking about why we don’t eat more local fish, especially those lower on the food chain. She pointed me to State Bird Provisions’ Stuart Brioza and Nicole Krasinski’s brilliant Anchovy Project:
They were planning on opening Anchovy Bar in San Francisco before COVID-19 shut everything down. I hope this pandemic doesn’t kill the project. We need more places like this.