*** RYAN TATE: Shocking secrets--revealed! ***





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Recent San Francisco Business Times stories

Table set at Ferry Building (Jun. 6)

S.F. out to rattle chains (May. 30)

S.F. plan sets goal of 10,000 homes (Jun. 27)

Stanford's new senior class (Jun. 13)

Is San Francisco's housing crisis over? (Jun. 20)

Stanford Shopping Center on block (May. 23)

Insurers locking up condos (May. 23)

Developer makes bold housing play (May. 16)

Williams-Sonoma revs web (May. 9)

Residential Real Estate Deals of the Year (May. 9)

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Private property (Oct. 8)

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Anne and her Cheese Diaries





David Warsh

Dave Winer


Philip Greenspun

Joel Spolsky

Friday, January 31, 2003


Attitude is so important. When is trouble not opportunity? If the Naked Chef has a bunch of hungry surfers on his hands, does he despair, or does he make them something, usually involving fatty pork, fresh herbs, semi-exotic cheese and a fun veggie or fruit? Let the question be your answer.


We stalk today on our bagel safari the rare, pure poppy beast. Near impossible to track in the office wild, found usually only fresh out of the bagelist's oven, she is distinguished from her seeming relative, the everything, which is actually a rodent, by the pureness of her black, dotted mane, which is not feckled, as with the everything, with sundry bits like onion, garlic, or sesame. Unique genetic markers tell us the poppy migrated from the vertical plains of New York mere decades ago. Rumor has it wily poachers, known to unsubtly manhandle piles of bagels to extract a pure poppy from the bottom of its brown-grocery-bag wild habitat, enjoy splitting them in two and spreading smoked salmon cream cheese on one side, herb and garlic on the other. This barbaric ritual can only be described as "tasty."

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