![]() Except rather than just heat something up (Shehadeh called himself “lazy back then”), he started toasting bread, and shoving whatever leftovers they had (whether it was lamb or spaghetti) into a sandwich. As the story goes, after repeated requests for food, his mother gave him the classic ‘here’s how to do it yourself’ mom guide, pointing him to the leftovers, showing him how to use the microwave and walking him through how to properly wash dishes. Shehadeh had been making sandwiches since he was five, maybe six years old. On one side of his family’s store was an unused deli counter, and he decided to put it to use by making sandwiches. It was the early 2000s and Shehadeh was 22, fresh off earning a degree in computer science and engineering at UC Davis. ![]() Instead, the first sandwiches Shehadeh sold were at his family’s market near the corner of 16th and Mission Streets, where Mi Tierra now resides. What some might not remember about Shehadeh’s first sandwich shop is that it wasn’t your now-classic Ike’s. The first iteration of Ike’s Love & Sandwiches Turns out his stance on bread is just the beginning. ![]() We chat for a good 90 minutes, during which time I learn Shehadeh is surprisingly full of advice and he has one of the oddest resumes I’ve ever heard of. So that's why it hasn't left San Francisco or the Bay Area.” Nobody wants to destroy their mouth after they eat. It's probably because - this is my controversial take - is because Dutch crunch is actually not that good. “When we opened up in Arizona, when we opened up in San Diego and we opened up in Texas,” Shehadeh continued, “we were in Houston, Austin, Vegas, Reno, Hawaii, all over California, Miami. “And I hated Dutch crunch because every time I’d eat a sandwich, my mouth would be obliterated for a day or two. “So I remember growing up and eating Dutch crunch in San Francisco,” he begins. “I’ve got a very controversial take on Dutch,” he tells me, starting to chuckle lightly on the phone.
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