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Diversity Bay by Stefania Trimboli
T he wonderful thing about
traveling to big cities in the
States, is that you will always
around since 1849, when the Boudin family
“struck culinary gold” when the San Francisco
air met with traditional French bread and cre-
have a plethora of culturally ated the majestic “San Francisco sourdough
diverse food options. It ranges French bread”. What a match made in heaven.
with choices from Indian cur- Although known to be a tourist trap now, it’s
ries to Oaxacan tacos. You can
sample and try fare from a world
travelers perspective. Never
missing a beat, never missing a
taste. San Francisco is no excep-
tion. People from all over the
world gather and live here shar-
ing their cultures and culinary
delights with us. A trip around
San Francisco is no short of a
trip around our global earth.
worth the experience to try. e chicken salad
With tons of cool, hip co ee shops to choose
was divine and loaded with apples, grapes and
from, breakfast is made easy in this bay city.
almonds. e classic creamy clam chowder in
About 5 miles out of the city, lies the quiet and
artistic community of Mill Valley. e mod-
est downtown square plays host to a variety of
shops and eateries. e Depot Garden Cafe is
where it’s at for breakfast. Grab a cup of co ee
and a warm bread pudding mu n and you’re
ready to take on the day. All the greatness of an
a er dinner dessert lies in this morning muf-
n. As we travel up the north shore to Fish-
erman’s Wharf we immediately notice one
thing: the smell. is provoking, delicious yet
disturbing smell of fresh seafood completely
lls your nostrils. e Boudin Bakery has been