I’m also so ancient I remember when the first thing you did on entering the kitchen (at least in restaurant school) was slap on a cap. Hair in the food is a preventable sickness. So every time I see a cooking video with un-netted facial hair, I have to click away. Especially now that someone on Twitter has started a debate on how cheek-and-chin fur is cleansed. Attention, Brooklyn cooks: After a certain length, maybe it should be shampooed. If for no other reason than to work out the loose hairs. The ones that wind up in the tilefish. Which reminds me: I once knew a guy, who actually dated a restaurant critic, who had one of those wild thatches off his chin and found a spider in it. Here it would be a roach.