Every time I come home to San Francisco, I am always immediately reminded of how much better all the produce is in California versus New York. Aside from the obvious point that a lot of the produce we eat in the U.S. is grown in Mexico, and thus travels a far shorter distance to California than New York, California also produces a sizeable chunk of the nation’s produce. This shouldn’t surprise anyone, as California, if it were its own country, would stand as the fifth largest economy in the world. Plus, the produce in California just comes out tasting better. I’ve long thought that California peaches and oranges are far superior than any others grown in other states. Florida oranges are shit; I stand by this statement. I don’t even know why people think Florida is great for oranges when Florida Naturals, the juice brand, makes the most hideous processed orange juice I’ve ever tasted. There is something about California oranges that makes them so delicious, perfect for both juicing and eating. They are extremely sweet with just a hint of tart (and just enough), but their flavor is complex, and far more so than oranges grown in Florida and elsewhere in the country. Georgia and New Jersey loves their peaches, but I have always found them a bit blander and more one-noted than the California peaches. Is there a water issue with California? Yes. But that’s completely beside the point that California grown food just *tastes* superior.

Here’s something seemingly silly I always marvel at every time I come home to my parents’ kitchen: when my mom has bought cilantro (which is fairly often, since she loves it and uses it to garnish almost every Vietnamese dish and many Chinese dishes), I always notice that it just looks that much fresher, healthier, almost fluffier or bouncier, if that makes any sense. I’ve never seen cilantro wilt in her kitchen; it seemingly always wilts in my New York kitchens. In addition, it also seems to last longer, and my mom doesn’t even store cilantro in the “recommended” ways that food guides I read suggest!

After dim sum in the Embarcadero with friends yesterday morning, we walked around the San Francisco Ferry Building farmers market, which I haven’t visited since my early working days back in 2011-2012. It seemed so much bigger than I remember: there were far more prepared food stands than the last time I remember visiting. There were cider stands, many types of pie and cake stands, even an Indonesian dessert stand. I loved seeing all the fresh produce at semi-reasonable prices, looking and smelling quite vibrant. I marveled at all the varieties of heirloom tomatoes, clearly marked, all looking like they just got plucked off the vine yesterday morning. The sight of all this fresh produce was really stimulating to me, even though I had zero intention of buying any since we were leaving today, and I knew my parents wouldn’t appreciate any fresh farmers market haul. I was excited to see that the Roli Roti stand was still there, humming along with its very long but efficiently moving line, churning out the most delicious roasted chicken, porchetta, and crispy pork belly that we could smell, served in local, crusty Acme Bread loaves. I fondly remember working out of my then-company’s San Francisco office and asking my colleagues what their favored lunch options were. A bunch of them insisted we all walk over to the Ferry Building Farmers Market to get the famous Roli Roti sandwich. And before we even got to the growing line, I could smell the irresistible scent of slow-roasted rotisserie chicken and juicy, crispy porchetta. We were a chatty bunch, but when we sat at a bench and ate our sandwiches, we all became silent, just enjoying the taste of that amazing sandwich.

I almost wish my stomach had space for that sandwich, but sadly it didn’t after the sumptuous dim sum we had at Harborview Restaurant and Bar, which was one of the best dim sum experiences I’ve had in ages (next to Hong Kong Lounge Bistro on Monday with my parents); every single dish was perfect. I am normally not a huge siu mai / shao mai person, but the ones at Harborview were truly exquisite (and I never use that word). They looked beautiful with their intricate pleating and were topped with some sort of fish eggs. The mouth feel and crunch of the shrimp against the rich, fatty, silky kurobota pork were the biggest highlights for me in this siu mai experience. I also loved the custardy, silky milk pudding with a hint of ginger juice (it just dissolved on contact with my tongue!), the creamy yet firm and fruity mango pudding, and literally all the sugary-crusted buns we got, ranging from cha siu to coffee. And though I was full at the end, I still was tempted to keep slurping the pi dan shou rou zhou (century eggs and pork jook), which was made even more special with finely shredded dried scallops. Dried scallops were also shredded in the nuo mi ji, the sticky rice with chicken and mushroom wrapped in a fragrant lotus leaf. Harborview is an upscale dim sum experience, and with the scallops and other fine touches and details, it was certainly more than worth it.

My friend (who I have known since I was in middle school), her husband, and their almost-2-year-old met with Chris, Kaia, and me for dim sum. We sat the two kids together in their high chairs at the restaurant. Given we were all eating out with our two toddlers and attempting (and mostly failing) to have a meaningful conversation, it was definitely a little chaotic. While it would have been more peaceful without the kids, it also wouldn’t have allowed for all the cuteness to be witnessed and documented by our phones. Neither child ate particularly well, but when they did eat together and interact with each other, it was a little bit of magic. It was endearing to see our babies interacting with each other since we have been friends for over a quarter of a century now. I always hoped that Kaia would like the children of my closest friends, but I wonder if they will know each other well enough to want to be friends and maintain contact with them given they will not see each other as often as their school friends. But I suppose only time will tell.