EAT. DRINK. THINK. from Edible San Francisco

The city keeps its best things on a loop: the same hill at dawn, the same table with the usual order, and the same farmers stalls since 1943. Lately we’ve been drawn to what repeats. Call it habit. We call it ritual. Read on to explore which ones we’ve enjoyed seeing, drinking, and eating time and time again. THE LATEST Neighborhoods have more than one life, and our writer Daisy Barringer shares how she sees Cole Valley like a village—from morning to night, one block at a time.

Summer rituals are no new thing, and our 75th issue (!) asks the question: where do rituals begin, and what makes them last? In celebration of our 1-year anniversary under new ownership, we brought in creative collaborators Sonya Yu and designer Tyson Lee to help us find out. We uncover rituals in both literal and abstract forms: a round-up of the best weekly ritual meals in SF, an intimate death cafe experience, and chefs styled in unexpected portraits of their daily practice.

San Francisco never runs out of things worth doing—and neither do we. IN SIX DAYS Countdown to Fort Mason’s first Malaysian high-tea experience starts now. HOMEGROWN begins this Sunday (5/3) to celebrate AAPI Heritage Month. We’re converting the center of Fort Mason’s farmers market into the streets of Penang, Malaysia, in collaboration with award-winning chef Azalina Eusope.

Culture lives in what we eat. This month, we’re threading it all together: an immersive high tea concept at Fort Mason, hosting SF’s best food minds at Cookbook Week, and a sneak peek at two unreleased recipes. HOMEGROWN HOMEGROWN is our chef-driven dining series in unexpected places. Filmed as a docuseries, this is the first we’re opening to the public. May is AAPI Heritage Month, and we’re marking it the only way we know how: at the table.

For 37 years, the Bioneers Conference has led conversations around Food Justice issues and cutting-edge organic/regenerative farming practices, delving into the impacts of agriculture on our ecosystems and the role food has on our health. Every year we highlight a few leading food visionaries as well as cutting-edge food-related projects, and 2026 is certainly no exception.

V-day is Saturday. You could fight for a 7PM reservation and split a prix-fixe with hundreds of other couples—or you could do something memorable. All it requires is a cast iron pan, a good bottle, and someone you actually want to spend the evening with.

Valentine’s Day is around the corner, and we have two ways in. THE LATEST If you’re going out: Our 2026 Valentine’s Day List is playing with experiences. Listening bars, perfumes, ant chocolates, workshops, and a Ferry Building tasting that benefits the farmer’s market. Here’s what caught our eye this year. If you’re staying in: Some of our best recipes came from our collaboration with Edible LA on Japanese premium ingredients.

A San Francisco Feast Celebrates Creativity, Flavor, and Possibility “I realized how versatile this cheese is,” Zoe Sweeting, Creative Services Manager at Edible Manhattan says. “It can elevate any meal or it can be the star of its own dish. It’s so much more than a simple last-minute topping on a pasta dish.” Edible Manhattan has helped spread the word across the country, co-hosting Pecorino Romano PDO feasts—most recently with Edible San Francisco.

Heat-seekers, this one’s for you. We’ve got a round-up of the sweatiest spots in the Bay Area and two recipes to keep the January chill at bay. We’re now at 40+ locations across the city, and at JBF’s Taste America on March 1, we’re advance releasing The Naked Issue, our first issue in a new direction for 2026. THE LATEST Good Hot in Richmond. Photo—Aysia Stieb SWEAT STATE: A ROUND-UP OF BAY AREA SAUNAS Follow Flora Tsapovsky as she maps where the Bay Area goes to sweat.

Bordeaux and Germany offer a world of flavor—and you can explore it all right here in San Francisco. Thanks to Clink Different’s by-the-glass wine and food pairing initiative, curious drinkers can “travel through the glass” to two of Europe’s most iconic regions. During the 2025 Clink Different Restaurant Week, top San Francisco restaurants and wine bars poured standout, food-friendly bottles from Bordeaux and Germany.