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Quotes in citations edit

Latest comment: 16 years ago1 comment1 person in discussion

I removed the long quotes from three citations ^[1] ^[2] ^[3] and copied them here.

^ Alan Liddle (29 September 1986). ""Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant."" (html). Nation's Restaurant News. [David Cohn In the late 1960s] joined a Zen Buddhist monastery [Tassajara Zen Mountain Center] near Carmel, Calif. In the 14 years that followed, he took on several assignments for the San Francisco Zen Center, including a multi-year stint as director of the fields at its Green Gulch Farm in Marin County. There he oversaw production of the organically grown vegetables—including some of the nation's first "baby" varieties—that had been sought by Alice Waters of Chez Panisse and others in the vanguard of California's "fresh-is-best" movement. By 1977 Cohn had become the Zen Center's vice president and [later] the buyer for its two respected San Francisco enterprises: Greens, a vegetarian restaurant, and the Tassajara Bakery. {{cite web}}: Check date values in: |date= (help)
^ Peter Sinton (10 April 1999). ""Staff of Life Not Enough For Tassajara."" (html). San Francisco Chronicle (photo). The origins of Tassajara bread trace back to the Tassajara Zen Mountain Center in Carmel Valley, where students began making breads literally as a food-for- thought exercise in 1967. The bread was eaten at the center, but its popularity grew after Tassajara published its recipes in 1970. Then in 1976, the Zen Center purchased the Gallo Pastry Co. at 1000 Cole St. and began selling its own breads to the public. For years, its breads were sold at the trendy Greens Restaurant at Fort Mason as well as some grocery stores. {{cite web}}: Check date values in: |date= (help); External link in |work= (help)
^ Eileen Hansen (29 August 2004). ""It's good to be greens."" (html). San Francisco Chronicle. In its early days, the Greens staff marked each shift change with an offering at the kitchen altar and received work assignments with a bow. Zen center students made up the entire staff, and heady discussions of Buddhist texts wafted through the kitchen as diners sat in the restaurant getting a little lesson in patience. Larry Bain, director of operations for Jardinière, Mijita and Acme Chophouse, and a long-time patron of Greens, remembers dining there in the early days. "All the waiters had shaved heads — and that was way before it was the style," he says. "There were definitely moments when you wanted to say to your waiter, Could you be here now, like really — be — here — now?" That changed… {{cite web}}: Check date values in: |date= (help)

While they're interesting, and may aid expansion of this or other articles, they're longer than the article itself. — Athaenara ✉ 03:30, 7 December 2007 (UTC)Reply

Merge edit

Latest comment: 16 years ago4 comments3 people in discussion

There was no content in Greens (restaurant) to be merged to Greens Restaurant. Correcting "merged to"/"merged from" as per Help:Merging and moving pages. Merging Greens (restaurant) (with no content to "merge from") to Greens Restaurant. (Compare also Special:Whatlinkshere/Greens (restaurant) and Special:Whatlinkshere/Greens Restaurant.) — Athaenara ✉ 23:00, 13 January 2008 (UTC)Reply

thanks for sorting that out. Wikidemo (talk) 23:03, 13 January 2008 (UTC)Reply

You're welcome! — Athaenara ✉ 23:07, 13 January 2008 (UTC)Reply

Actually there was content to merge. But I have now done so. --C S (talk) 01:50, 7 April 2008 (UTC)Reply

External links modified edit

Latest comment: 6 years ago1 comment1 person in discussion

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[Liddle-1] Alan Liddle (29 September 1986). ""Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant."" (html). Nation's Restaurant News. [David Cohn In the late 1960s] joined a Zen Buddhist monastery [Tassajara Zen Mountain Center] near Carmel, Calif. In the 14 years that followed, he took on several assignments for the San Francisco Zen Center, including a multi-year stint as director of the fields at its Green Gulch Farm in Marin County. There he oversaw production of the organically grown vegetables—including some of the nation's first "baby" varieties—that had been sought by Alice Waters of Chez Panisse and others in the vanguard of California's "fresh-is-best" movement. By 1977 Cohn had become the Zen Center's vice president and [later] the buyer for its two respected San Francisco enterprises: Greens, a vegetarian restaurant, and the Tassajara Bakery. {{cite web}}: Check date values in: |date= (help)

[Sinton-2] Peter Sinton (10 April 1999). ""Staff of Life Not Enough For Tassajara."" (html). San Francisco Chronicle (photo). The origins of Tassajara bread trace back to the Tassajara Zen Mountain Center in Carmel Valley, where students began making breads literally as a food-for- thought exercise in 1967. The bread was eaten at the center, but its popularity grew after Tassajara published its recipes in 1970. Then in 1976, the Zen Center purchased the Gallo Pastry Co. at 1000 Cole St. and began selling its own breads to the public. For years, its breads were sold at the trendy Greens Restaurant at Fort Mason as well as some grocery stores. {{cite web}}: Check date values in: |date= (help); External link in |work= (help)

[Hansen-3] Eileen Hansen (29 August 2004). ""It's good to be greens."" (html). San Francisco Chronicle. In its early days, the Greens staff marked each shift change with an offering at the kitchen altar and received work assignments with a bow. Zen center students made up the entire staff, and heady discussions of Buddhist texts wafted through the kitchen as diners sat in the restaurant getting a little lesson in patience. Larry Bain, director of operations for Jardinière, Mijita and Acme Chophouse, and a long-time patron of Greens, remembers dining there in the early days. "All the waiters had shaved heads — and that was way before it was the style," he says. "There were definitely moments when you wanted to say to your waiter, Could you be here now, like really — be — here — now?" That changed… {{cite web}}: Check date values in: |date= (help)

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