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Becky Duffett on Muck Rack

Becky Duffett

Verified
San Francisco
As seen in: MSN, MSN Singapore, The New York Times, Yahoo Life, MSN Philippines, Yahoo Singapore, Aol, BabyCenter, BabyCenter en Español, Flipboard and
Food writer in San Francisco. Currently content @discoverpastel. Formerly deputy editor @eatersf.
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Articles

A restaurant renaissance is coming to this historic S.F. neighborhood

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By Becky Duffett Verified
| Yahoo Verified
April Spears was born and raised in the Bayview, riding her bike up and down Third Street and making mud pies behind her godparents' restaurant, J&M's Soul Food, at the corner of Third and Palou. Her godparents lived above J&M, and every morning, her godmother, Margine Miller, woke up at 5 a.m. to go downstairs and fry pork chops, runny eggs and grits for sanitation workers and mail carriers. Miller was known for soul food and southern cakes, especially her pineapple-coconut cake.
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A restaurant renaissance is coming to this historic S.F. neighborhood

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By Becky Duffett Verified
| San Francisco Chronicle Verified
April Spears was born and raised in the Bayview, riding her bike up and down Third Street and making mud pies behind her godparents’ restaurant, J&M’s Soul Food, at the corner of Third and Palou. Her godparents lived above J&M, and every morning, her godmother, Margine Miller, woke up at 5 a.m. to go downstairs and fry pork chops, runny eggs and grits for sanitation workers and mail carriers. Miller was known for soul food and southern cakes, especially her pineapple-coconut cake.
Open in Who Shared Issue with article?

One of SF’s best pastry chefs is opening a bakery in Russian Hill

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By Becky Duffett Verified
| The San Francisco Standard Verified
Published Jul. 21, 2026at6:00am Add The Standard as a preferred source on Google Melissa Perello has always loved dessert. A warm slice of Medjool date cake with maple ice cream, known as lumberjack cake, has been on the menu at her restaurant Frances since it opened in 2009. When she followed up with Octavia (opens in new tab) in 2015, she added loosely set possets and rustic galettes. “It’s part of a well-rounded dining experience,” Perello says.
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