There's a strong resurgence of meat lovers in this veggie-friendly city. Why do you think that is?
"There are a few reasons. First, San Franciscans are very open minded and there are a growing number of non-natives that do not conform to the past norm and still eat meat. And the bigger reason is that meat is becoming acceptable again due to the outstanding farmers who are producing grass- fed, sustainable meat these days. The produce quality is outstanding in the Bay Area and we are lucky to live here."

Left to right: "Oldenburger, an onion laced liver pate, quite zesty and bold; Teewust, a refined, lightly smoked spread that consists of pork woven with paprika and fine herbs; Gaenseleberwurst, the absolute classic pate, in the traditional French style, made from goose liver."

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