Photo courtesy violabuitoni.com

If you don’t know Viola Buitoni, a Mission resident and chef, you should. She used to write for us, but now has her own blog and we link to it. Today, she writes about anchovies. 

Yes, you guessed it: anchovies are what pulls me out of a funk. In fact, when heaped on butter-slathered toasted bread they can dry my bitterest tears.

I hold little loyalty to any particular food. I favor eats because they suit an impermanent mood or they are of the season, because they assuage fear or they pique curiosity. But cornered on a desert island, a loaf of bread, a slab of butter and a jar of salt packed anchovies are what I would want with me. Well, that and my new iPhone 5S with a solar power charger.

And it’s not just that anchovies are delicious as a stand-alone food, they are also a game-changing ingredient to deepen the flavor of any dish. READ MORE AND GET THE RECIPE HERE.

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I’ve been a Mission resident since 1998 and a professor emeritus at Berkeley’s J-school since 2019. I got my start in newspapers at the Albuquerque Tribune in the city where I was born and raised. Like many local news outlets, The Tribune no longer exists. I left daily newspapers after working at The New York Times for the business, foreign and city desks. Lucky for all of us, it is still here.

As an old friend once pointed out, local has long been in my bones. My Master’s Project at Columbia, later published in New York Magazine, was on New York City’s experiment in community boards.

As founder/executive editor at ML, I've been trying to figure out how to make my interest in local news sustainable. If Mission Local is a model, the answer might be that you - the readers - reward steady and smart content. As a thank you for that support we work every day to make our content even better.

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